James Lind Alliance research priorities: What role do carbohydrates, fats and proteins have in the management of type 2 diabetes, and are there risks and benefits associated with particular approaches?

Pamela Dyson, Nicola Guess, Paul McArdle, Duane Mellor

Research output: Contribution to journalArticle

2 Citations (Scopus)
1 Downloads (Pure)

Abstract

Aims
To assess the role played by carbohydrates, fat and proteins in the management of Type 2 diabetes.

Background
Diabetes research tends to reflect the interests of academics or the pharmaceutical industry, rather than those of people living with Type 2 diabetes. The James Lind Alliance and Diabetes UK addressed this issue by defining the research priorities of people living with Type 2 diabetes. Three of the top 10 research priority questions focused on lifestyle.

Methods
A narrative review was undertaken with a structured search strategy using three databases. Search terms included the three macronutrients and Type 2 diabetes. No restrictions were placed on macronutrient quantity or length of study follow‐up. Outcomes included changes in HbA1c, body weight, insulin sensitivity and cardiovascular risk.

Results
There is no strong evidence that there is an optimal ratio of macronutrients for improving glycaemic control or reducing cardiovascular risk. Challenges included defining the independent effect of macronutrient manipulation and identifying the effects of macronutrients, independent of foods and dietary patterns. Extreme intakes of macronutrients may be associated with health risks.

Conclusions
It is challenging to formulate food‐based guidelines from studies based on macronutrient manipulation. Structured education should be offered to support individuals in discovering their optimal, individual dietary approach. Recommendations for dietary guidelines should be expressed in terms of foods and not macronutrients.
Original languageEnglish
Pages (from-to)287-296
Number of pages10
JournalDiabetic Medicine
Volume36
Issue number3
Early online date15 Oct 2018
DOIs
Publication statusPublished - Mar 2019

Fingerprint

Type 2 Diabetes Mellitus
Fats
Carbohydrates
Research
Proteins
Food
Nutrition Policy
Drug Industry
Insulin Resistance
Life Style
Body Weight
Databases
Guidelines
Education
Health

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism
  • Endocrinology

Cite this

James Lind Alliance research priorities: What role do carbohydrates, fats and proteins have in the management of type 2 diabetes, and are there risks and benefits associated with particular approaches? / Dyson, Pamela; Guess, Nicola; McArdle, Paul; Mellor, Duane.

In: Diabetic Medicine, Vol. 36, No. 3, 03.2019, p. 287-296.

Research output: Contribution to journalArticle

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abstract = "AimsTo assess the role played by carbohydrates, fat and proteins in the management of Type 2 diabetes.BackgroundDiabetes research tends to reflect the interests of academics or the pharmaceutical industry, rather than those of people living with Type 2 diabetes. The James Lind Alliance and Diabetes UK addressed this issue by defining the research priorities of people living with Type 2 diabetes. Three of the top 10 research priority questions focused on lifestyle.MethodsA narrative review was undertaken with a structured search strategy using three databases. Search terms included the three macronutrients and Type 2 diabetes. No restrictions were placed on macronutrient quantity or length of study follow‐up. Outcomes included changes in HbA1c, body weight, insulin sensitivity and cardiovascular risk.ResultsThere is no strong evidence that there is an optimal ratio of macronutrients for improving glycaemic control or reducing cardiovascular risk. Challenges included defining the independent effect of macronutrient manipulation and identifying the effects of macronutrients, independent of foods and dietary patterns. Extreme intakes of macronutrients may be associated with health risks.ConclusionsIt is challenging to formulate food‐based guidelines from studies based on macronutrient manipulation. Structured education should be offered to support individuals in discovering their optimal, individual dietary approach. Recommendations for dietary guidelines should be expressed in terms of foods and not macronutrients.",
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