High- and Low-Carbohydrate Diets in Diabetes Mellitus

doi:10.1059/0003-4819-80-3-332

High- and Low-Carbohydrate Diets in Diabetes Mellitus

Study of Effects on Diabetic Control, Insulin Secretion, and Blood Lipids

Boston, Massachusetts

Abstract

Eighteen diabetic patients not dependent on insulin, given diets high in carbohydrate (60%, 25% fat) or relatively low in carbohydrate (40%, 45% fat), were followed for 40 weeks as outpatients in a group-oriented educational program. Diabetic control was measured by the fasting and postprandial blood sugar levels and quantitative and qualitative urine-sugar tests. Glucose-insulin relationships were evaluated by measuring fasting immunoreactive insulin levels and by intravenous and oral glucose tolerance tests and a modified insulin infusion test after each 20-week diet period. Despite the increased carbohydrate load, control of diabetes and insulin secretory capacity were maintained. Serum cholesterol values were not altered by the change in dietary fat, and the high carbohydrate intake did not increase mean levels of serum triglycerides. The data suggest a seasonal trend for both serum cholesterol and triglycerides.

Article and Author Information

▸From the Department of Nutrition, Harvard School of Public Health; the Department of Medicine, Peter Bent Brigham Hospital; and the Elliott P. Joslin Research Laboratory; Boston, Massachusetts.
Grant support: grants AM 11529-05, GM 333-13, AM 09748, and AM 04146, National Institutes of Health; the Fund for Research and Teaching, Department of Nutrition, Harvard School of Public Health; and the Joslin Diabetes Foundation, Inc., Boston, Massachusetts.
▸Requests for reprints should be addressed to M. Guillermo Herrera, M.D. Department of Nutrition, Harvard School of Public Health, Boston, MA 02115.
- Received August 29, 1973.
- Accepted November 12, 1973.