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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

Vitale, M.; Masulli, M.; Rivellese, A. A.; Babini, A. C.; Boemi, M.; Bonora, E.; Buzzetti, R.; Ciano, O.; Cignarelli, M.; Cigolini, M.; Clemente, G.; Citro, G.; Corsi, L.; Dall'Aglio, E.; Del Prato, S.; Di Cianni, G.; Dolci, M. A.; Giordano, C.; Iannarelli, R.; Iovine, C.; Lapolla, A.; Lauro, D.; Leotta, S.; Mazzucchelli, C.; Montani, V.; Perriello, G.; Romano, G.; Romeo, F.; Santarelli, L.; di Cola, R. Schiano; Squatrito, S.; Tonutti, L.; Trevisan, R.; Turco, A. A.; Zamboni, C.; Riccardi, G.; Vaccaro, O.

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2016-06

10.1007/s00394-015-0983-1

PMID: 26303195

Abstract:

CONCLUSIONS: In people with type 2 diabetes, variations in the proportion of fat and carbohydrates of the diet, within the relatively narrow ranges recommended by different nutritional guidelines, significantly impact on the metabolic profile and markers of low-grade inflammation. The data support the potential for reducing the intake of fat and added sugars, preferring complex, slowly absorbable, carbohydrates.