Low-carb diet linked to improved quality of life, less bodily pain
Many diabetes patients can already attest to the benefits of a low-carb diet - it helps to improve blood sugar levels, levels off appetite and can even improve energy - but new research backs up the benefits of eating low-carb even more.
A two-year clinical trial in patients with type 2 diabetes compared the subjects' blood glucose and blood lipid levels when they ate either a low-carbohydrate or low-fat diet.
After 12 months on the diet, participants eating low-carb showed improvements in terms of physical function - but also in bodily pain and general health. While the low-fat dieters lost weight, none of the physical improvements that were seen in the low-carb group were seen in those eating low-fat foods.
"The result is interesting; it provides an additional argument that a low-carbohydrate diet is beneficial in diabetes," said study leader Dr. Hans Guldbrand. "We also found no adverse effects on mental health with the low-carbohydrate diet, which an earlier study had indicated."
Equal weight loss
The two groups of dieters saw similar weight loss, but blood sugar levels appeared to improve more in the participants eating a low-carb diet.
The low-carb dieters said they felt less hungry and lost their appetite for sweets, but they also reported that the diet was difficult to adhere to while eating out or if family members weren't also eating low-carb.
Source: Linköping Universitet