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Although low-carbohydrate and low-fat diets are beneficial for short-term metabolic improvement, the association between these dietary patterns, especially in relation to different food sources and macronutrient quality, and mortality in prediabetic patients remains unclear
diabetes
This study aimed to explore the association of different types of low-carbohydrate diets (LCDs) and low-fat diets (LFDs) with mortality in patients with prediabetes
9793 adults with prediabetes from NHANES 1999-2014 were included
Higher healthy low-carb diet scores were associated with favorable blood sugar, insulin, insulin resistance index, C-reactive protein (CRP), and lipids; higher healthy low-fat diet scores were associated with lower blood sugar and CRP (p<0.
Replacing 3%-5% of energy from low-quality carbohydrates or saturated fats with calories such as high-quality carbohydrates, plant-based proteins, or unsaturated fats is associated with a 14%-37% reduction in all-cause mortality
For people with prediabetes, healthy low-carbohydrate diet and low-fat diet scores were significantly associated with lower all-cause mortality, whereas unhealthy diet scores tended to be associated with higher all-cause mortality
Original source:
Li Lin,Shan Zhilei,Wan Zhenzhen et al.
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