High-Fiber Low-Carb Diet for Diabetics

High-fiber, low-carbohydrate foods can have a stabilizing affect upon blood glucose (sugar) levels, making these foods a major factor in the treatment of diabetes. Numerous studies have been conducted to determine the effect of various diets and food groups on blood sugar fluctuations. Several studies of Type 2 diabetic patients found high-fiber diets to be beneficial.

Low-Glycemic Index Study

• As reported in the Journal of the American Medical Association (JAMA), on December 17, 2008, David J. A. Jenkins, M.D., of St. Michael's Hospital and the University of Toronto and colleagues conducted a six-month study involving two groups of type 2 diabetic patients receiving antihyperglycemic medications. One group followed a low-glycemic diet. Low-glycemic index foods include high-fiber fruits, vegetables and whole grains. The second group followed a high- cereal fiber diet. The goal of the study was to determine which diet provided the greatest level of blood sugar control and best lowered the risk of coronary heart disease, a major concern for all diabetics.

  Foods eaten by the study participants following the low-glycemic diet included beans, peas, lentils, nuts, pasta, rice, low-glycemic breads and cereals, three servings of fruit and five servings of vegetables. Foods eaten by study participants following the high-cereal fiber diet included whole grain breads and cereals, brown rice and potatoes, three servings of fruit and five servings of vegetables.

  At the end of the study, laboratory test data confirmed the participants following the low-glycemic index diet showed greater improvement in blood sugar control and a lower risk for coronary heart disease than participants consuming a high-cereal fiber diet.

High Dietary Fiber Study

• On May 11, 2000, the New England Journal of Medicine reported on a study conducted by Dr. Manisha Chandalia and Dr. Abhimanyu Garg, University of Texas Southwestern Medical Center at Dallas. The study participants were type 2 diabetics who were asked to follow the American Diabetes Association's (ADA) diet consisting of 24 g of dietary fiber--8 g of soluble fiber and 16 g insoluble fiber--for six weeks. The participants were then required to switch to a 50 g high-fiber diet consisting of 25 g soluble fiber and 25 g insoluble fiber for the following six weeks.

  The high-fiber foods eaten by all study participants included fruits such as cantaloupe, grapefruit, orange and papaya, and vegetables like okra, sweet potato and zucchini. Grains (whole grains) included granola and oatmeal.

  Testing was performed daily to measure glucose levels in the blood and urine, insulin and lipid (fat) concentrations. The diet high in fiber (50 g) provided greater benefits for controlling the presence of blood glucose (sugar) and decreasing the presence of insulin and lipids in the bloodstream.

Warning

• Diabetic diets are determined on an individual basis. If you are a diabetic, before making any changes in your diet, consult your health care provider for an eating plan that best suits your current medical status.

  On March 31, 2009, Science Daily reported that researchers at the University of Texas Southwestern Medical Center at Dallas repeated their high-fiber study originally conducted in May 2000. They discovered when study participants ate a daily diet containing 50 g of dietary fiber they absorbed less calcium than when following a diet providing 24 g of dietary fiber each day. Calcium is vital to bone health. The researchers have not determined if the problem evolved from the dietary levels of soluble fiber or insoluble fiber. Because of the many health benefits obtained from eating a high-fiber diet, such as lowering cholesterol levels and controlling blood sugar, it is not recommended that you reduce your intake of high-fiber foods or increase your calcium intake without consulting with your doctor or dietician.