Types of diet and their relationship to weight loss
Primary outcomes
Body weight
HbA1c
Fasting plasma glucose
Blood lipid profiles
Down-titration of diabetic medication
Sustainability of outcomes
Short term (defined as ≥3 to <12 months)
Long term (defined as ≥12 months)
Current UK government advice for the general population
Approximately 50% of total dietary energy should be obtained from carbohydrates, mainly from starchy foods consisting of high fibre or wholegrain food where possible.
Average population intake of free sugars should not exceed 5% of total dietary energy
Daily dietary fibre intake of 30g per day
Glycaemic index of carbohydrate
GI ranks (from 0 to 100) how quickly a carbohydrate- containing food raises blood glucose concentration after consumption.
Low GI value (55 or less): fruits, vegetables, nuts and legumes, are more slowly digested, and cause a lower and slower rise in blood glucose and, therefore usually, insulin.
High GI value: refined grains, potatoes, and sugar- sweetened beverages, cause a more rapid increase in blood glucose.