BIRMINGHAM, Ala. — Researchers at the University of Alabama in Birmingham found that controlling fat intake could help cut one's risk of developing diabetes.
To examine this, researchers divided 69 overweight nondiabetics, who were at risk for the disease, into two groups, placing the subjects on a diet with modest reductions in either fat or carbohydrate for eight weeks. The lower fat group received a diet comprised of 27% fat and 55% carbohydrate; the lower carbohydrate group's diet was 39% fat and 43% carbohydrate.
"At eight weeks, the group on the lower fat diet had significantly higher insulin secretion and better glucose tolerance and tended to have higher insulin sensitivity," said Barbara Gower, professor in the Department of Nutrition Sciences at UAB and lead author of the study. "These improvements indicate a decreased risk for diabetes."
The new study was published in the American Journal of Clinical Nutrition.