Reducing fat in diet may cut diabetes risk even without weight loss

A heart-warming news for those who are always fearful that their high weight may get them Type-II diabetes later in their lives. According to a new study, published in the American Journal of Clinical Nutrition, Reducing the proportion of fat in the diet could significantly reduce the risk of developing type-2 diabetes, even without weight loss.

The study that challenges the idea that weight loss is necessarily a crucial factor for reducing risk of type-2 diabetes, is conducted by researchers, from the University of Alabama at Birmingham (UAB). In the research, the researchers provided 69 healthy overweight individuals with one of two calorically identical diets for eight weeks – either a reduced carbohydrate, higher fat diet (43 percent carbohydrate, 39 percent fat), OR a standard diet of 55 percent carbohydrate and 27 percent fat.

After the study period, the group on the lower fat diet (55 percent carbohydrate and 27 percent fat) had significantly higher insulin secretion and better glucose tolerance and tended to have higher insulin sensitivity – signs of normal sugar metabolism, indicating a decreased risk for diabetes.