Forskning
Udskriv Udskriv
Switch language
Hvidovre Hospital - en del af Københavns Universitetshospital
Udgivet

Effects of a Self-Prepared Carbohydrate-Reduced High-Protein Diet on Cardiovascular Disease Risk Markers in Patients with Type 2 Diabetes

Publikation: Bidrag til tidsskriftTidsskriftartikelpeer review

DOI

Vis graf over relationer

We previously observed beneficial effects of a carbohydrate-reduced, high-protein (CRHP) diet on cardiovascular risk markers in patients with type 2 diabetes mellitus (T2DM) in a crossover 2 × 6-week trial, when all food was provided to subjects as ready-to-eat meals. Here, we report the results from a 6-month open label extension: 28 patients with T2DM were instructed to self-prepare the CRHP diet with dietetic guidance. At weeks 0, 6, 12, and 36, fasting and postprandial (4-h meal test) blood samples were collected for measurements of total, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol, triacylglycerol (TG), apolipoproteins A1 and B, non-esterified fatty acids (NEFA), C-reactive protein (CRP), tumor necrosis factor-α (TNF-α), and interleukin-6. Diurnal blood pressure and heart rate were also assessed. At the end of the study (week 36), concentrations of fasting total and LDL-cholesterol, fasting and postprandial NEFA and TG, and fasting apolipoprotein-B, CRP and TNF-α concentrations were significantly lower compared with week 0 (p < 0.05). A significant decrease in diurnal heart rate was also observed. From week 12 to 36, an increase in HDL-cholesterol and apolipoprotein-A1 concentrations and a further reduction in fasting and postprandial NEFA (p < 0.05) were found. These changes were independent of minor fluctuations in body weight. We conclude that the substitution of dietary carbohydrate for protein and fat has beneficial effects on several cardiovascular risk markers in patients with T2DM, which are maintained or augmented over the next 6 months when patients select and prepare the CRHP diet on their own in a dietitian-supported setting.

OriginalsprogEngelsk
Artikelnummer1694
TidsskriftNutrients
Vol/bind13
Udgave nummer5
Sider (fra-til)1-10
Antal sider10
ISSN2072-6643
DOI
StatusUdgivet - 17 maj 2021

Bibliografisk note

Funding Information:
The study was funded by grants from Arla Food for Health; the Novo Nordisk Foundation Center for Basic Metabolic Research, University of Copenhagen; the Department of Clinical Medicine, Aarhus University; the Department of Nutrition, Exercise and Sports and the Department of Biomedi-cal Sciences, University of Copenhagen; the Copenhagen University Hospital, Bispebjerg; and a fund from The University of Jeddah, Jeddah, Saudi Arabia. Arla Foods, JAN Import A/S, Royal Greenland and Danish Crown contributed with the ingredients included in the study meal production.We thank the participants for their time and effort, and their commitment to make this study successful. Moreover, we thank the kitchen staff and the dietitians of the Department of Nutrition, Exercise and Sports (NEXS) at the University of Copenhagen for the preparation of the test diets and the monitoring of the participants.

Funding Information:
Funding: The study was funded by grants from Arla Food for Health; the Novo Nordisk Foundation Center for Basic Metabolic Research, University of Copenhagen; the Department of Clinical Medicine, Aarhus University; the Department of Nutrition, Exercise and Sports and the Department of Biomedical Sciences, University of Copenhagen; the Copenhagen University Hospital, Bispebjerg; and a fund from The University of Jeddah, Jeddah, Saudi Arabia. Arla Foods, JAN Import A/S, Royal Greenland and Danish Crown contributed with the ingredients included in the study meal production.

ID: 65946012