Effects of a very-low-calorie diet on long-term glycemic control in obese type 2 diabetic subjects

Article Abstract:

Very-low-calorie diets (VLCDs; providing between 300 and 600 calories per day) produce weight loss very effectively, and have also been shown to improve glycemic control (control of blood sugar levels) in type 2 (non-insulin-dependent) diabetics. Behavior therapy (BT) has also been combined with VLCDs to maintain weight loss. To evaluate the effects of both approaches on glycemic control in obese type 2 diabetics, a prospective study of 36 subjects was carried out. Subjects were randomly assigned to receive either BT alone or BT plus an eight-week VLCD. All subjects attended weekly meetings for 20 weeks and additional meetings were held at regular intervals throughout the year following the end of treatment. Blood samples were obtained to measure levels of glucose, lipids (including cholesterol), insulin, and other substances. Results for the 33 subjects who completed the whole program showed that the VLCD group achieved better glycemic control than the BT group, both during treatment and at the one-year follow-up evaluation. In addition, the special diet led to greater reductions in the concentrations of glycosylated hemoglobin (another measure of glycemic control), particularly on long-term follow-up. Although subjects placed on the VLCD had greater weight loss after 20 weeks of treatment, weight loss was similar between the two groups one year later. Little difference was seen between the VLCD and BT groups in lipid levels. The results indicate that VLCD plus BT allows better glycemic control in type 2 diabetics without resulting in greater weight loss. A discussion is presented of the physiologic mechanisms that could underlie such effects. Additional research with more subjects should be conducted to verify these results. (Consumer Summary produced by Reliance Medical Information, Inc.)

Management, Physiological aspects, Type 2 diabetes, Blood sugar, Blood glucose, Diet therapy, Behavior therapy, Low-calorie diet, Low calorie diet

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Results of a randomized feasibility study of a low-fat diet

Article Abstract:

Studies suggest that a high-fat diet promotes the development of breast cancer in women, and reducing fat intake may decrease the risk of developing breast cancer. The acceptability of a strict dietary regimen designed to reduce fat intake from 39 to 20 percent of total calories was assessed in 303 women aged 45 to 69 years over a two-year period. The intervention group of 184 women received nutrition instruction and group behavior counselling on the low-fat diet. The counselling groups included 12 to 15 women each, and initially met weekly, then biweekly, and finally each month. The control group of 119 women did not receive any diet intervention. Within six months, the intervention-group women had decreased the proportion of total energy from fat from 39.1 to 20.9 percent, compared with no change in the control group. The women following the low-fat diet maintained a reduction in fat intake at one and two years after the start of the study. A decrease in fat intake was associated with weight loss and reduced blood cholesterol levels. Among those receiving the low-fat diet, attendance at meetings for nutrition instruction and behavior counselling was 75 percent in the first six months, 60 percent at one year, and 70 percent at two years. The subjects were expected to record their food intake over a four-day period, and food records were obtained from 95 percent of subjects at six and 12 months, and 87 percent of subjects at 2 years. The results show that the low-fat diet can be followed successfully by women who are given thorough and ongoing instruction. (Consumer Summary produced by Reliance Medical Information, Inc.)

Women, Prevention, Food and nutrition, Study and teaching, Breast cancer, Cancer, Low-fat diet, Low fat diet, Cancer prevention, Diet

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