Men eating low-carb diets featuring protein and fats from sources other than red and processed meats may reduce risk of developing type 2 diabetes later, compared to other types of low-carb diets. The same Boston-based researchers previously looked for a similar association in women and found none.
The article in American Journal of Clinical Nutrition seems to me unusually complicated, like the first sentence of this post. It was frustrating to read, searching for but not finding much useful for clinical practice. How low-carb were these diets? Thirty-seven to 43% of energy from carbs in the most dedicated dieters, compared to 50-60% in the standard American diet.
After wading through most of this article, I came away with the impression the authors were just data-mining a huge database, to add one more item to their CVs (curriculum vitae). This article is a confusing mess, or maybe I’m just stupid. I regret wasting an hour on it.
Reference: De Konig, Lawrence, et al. Low-carbohydrate diet scores and risk of type 2 diabetes in men. Amercan Journal of Clinical Nutrition, 2011. doi: 10.3945/ajcn.110.004333
4 responses to “Which Of Three Low-Carb Diets Reduces Future Risk of Diabetes?”
mentally throw out ANY “study” that lumps red meats and processed garbage together….
I also tend to ignore studies on mice, rabbits, and pigs.
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“37-43% of energy from carbs in the most dedicated dieters…”
I don’t think it’s you, Dr. Parker. That’s not exactly LC, as you very well know.