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Low Glycemic Diet Improves A1c, Other Risk Factors in Diabetes
A diet rich in vegetables and low in carbs — a so-called low glycemic index (GI) diet ― is associated with clinically significant benefits beyond those provided by existing medications for people with type 1 and type 2 diabetes, compared with a higher glycemic diet, findings from a new meta-analysis show.
“Although the effects were small, which is not surprising in clinical trials in nutrition, they were clinically meaningful improvements for which our certainty in the effects were moderate to high,” first author Laura Chiavaroli, PhD, of the Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Ontario, Canada, told Medscape Medical News.
The GI rates foods on the basis of how quickly they affect blood glucose levels.
Fruits, vegetables, and whole grains have a low GI. They also help to regulate blood sugar levels. Such foods are linked to a reduced risk for heart disease among people with diabetes.
But guidelines on this ― such as those from the European Association for the Study of Diabetes ― reflect research published more than 15 years ago, before several key trials were published.
Overall, compared with people who consumed diets with higher GI/GL ratings, for those who consumed lower glycemic diets, glycemic control was significantly improved, as reflected in A1c level, which was the primary outcome of the study (mean difference, -0.31%; P < .001).
This “would meet the threshold of ≥0.3% reduction in HbA1c proposed by the European Medicines Agency as clinically relevant for risk reduction of diabetic complications,” the authors note.
BMJ. Published August 5, 2021. Full text
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