Cutting back on carbs could help treat both diabetes and prediabetes – new study

Diabetes is a significant medical illness that lasts a person’s entire life. Both type 1 and type 2 diabetes are characterized by an abnormally high level of sugar, also known as glucose, in the blood of the patient. Because of this, it is of the utmost importance for those who have diabetes or prediabetes to make an effort to bring their blood sugar levels down.

Patients who have diabetes are frequently given the recommendation to consume meals that are both healthful and well-balanced, and which limit the amount of sugar and salt they consume.

But a recent study has shown that cutting back on carbohydrate consumption can have a beneficial effect on blood sugar levels in persons with prediabetes and diabetes who are not currently being treated with medication.

Prediabetes is a condition in which a person has blood sugar levels that are higher than normal but are not yet at the level of someone who has diabetes.

People who have prediabetes have an increased likelihood of developing diabetes.

The researchers from Tulane University in the United States compared two different groups as part of their research.

One of them followed their regular diet while the other was put on a diet low in carbohydrates.

After a period of six months, the group that consumed their regular diet had lower decreases in haemoglobin A1c, which is a marker for the levels of sugar in the blood, in comparison to the group that consumed a low-carb diet.

The group that followed a diet limited in carbohydrates experienced weight loss and had lower levels of glucose in their blood when fasting.

“The major message is that a low-carbohydrate diet, if maintained, can be an effective therapy for preventing and treating type 2 diabetes,” Kirsten Dorans, the study’s primary author and an assistant professor of epidemiology, stated in a press statement issued by the university.

We are well aware that a low-carbohydrate diet is one of the dietary approaches that is employed among people who have type 2 diabetes; however, there is not as much information on the impact of this diet on blood sugar in people who have prediabetes.

“Future studies might be done to examine whether or not this dietary approach could be an alternative approach for preventing type 2 diabetes,”

Participants in the study had blood sugar levels ranging from those indicative of prediabetes to those of diabetes, and they were not taking any diabetes medication at the time of the research’s publication in the JAMA Network Open journal.

The A1c levels of people in the low-carb group dropped by 0.23 percent more than the levels of people in the regular diet group, a difference that Ms. Dorans described as “small but clinically important.”

It is also important to note that around half of the calories consumed by those in the low-carb group came from fats. On the other hand, the majority of the fats consumed by these individuals were beneficial monounsaturated and polyunsaturated fats, such as those found in olive oil and almonds.

There are presently around five million individuals in the UK living with diabetes, and another thirteen million people are at risk of developing the condition.

Type 2 is the far more frequent form, accounting for around 90 percent of all instances. Type 1 is far less prevalent.

It is unknown what causes type 1 diabetes; however, an increase in blood sugar levels happens when the body is unable to produce an adequate amount of the hormone insulin, which is responsible for regulating blood glucose levels.

On the other hand, elevated blood sugar levels in type 2 diabetes patients are typically brought on by the patient’s being overweight or not getting sufficient exercise.

When a person is fasting, “normal” blood sugar levels are said to be somewhere between 4.0 and 5.4 millimoles per litre (mmol/L), as stated by

And as high as 7.8 mmol/L two hours after the last meal.

Prior to eating, those who have diabetes should aim for a blood sugar level that is between four and seven mmol/L.

After eating, blood glucose levels for persons with type 1 diabetes should be lower than nine mmol/L, whereas blood glucose levels for those with type 2 diabetes should be lower than 8.5 mmol/L.

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