Reducing dietary fat while increasing carbohydrate intake is best for type 2 diabetes, according to a study published online in the European Journal of Nutrition.
Researchers followed the diets of 1,785 type 2 diabetes patients as part of the TOSCA.IT Study.
An increase from less than 25 percent to 35 percent or more in dietary fat intake raised triglycerides, LDL cholesterol, and HbA1c levels, while an increase from less than 45 percent to 60 percent or more in complex carbohydrate intake lowered all of these levels.
Increasing fiber and lowering added sugar intakes also had positive effects on cholesterol and blood sugar levels.
This is the first study to show that small changes in fat and carbohydrate intake affect metabolic risk factors in a large population of type 2 diabetes patients.
Vitale M, Masulli M, Rivellese AA, et al. Influence of dietary fat and carbohydrates proportions on plasma lipids, glucose control and low grade inflammation in patients with type 2 diabetes.
The TOSCA.IT Study. Eur J Nutr. Published online August 25, 2015.