Meat, eggs and saturated fat reduce the risk of diabetes

This study was published in the European Journal of Clinical Nutrition 2003 Apr;57(4):523-30

Study title and authors:

Diet and glucose tolerance in a Chinese population.

Woo J, Ho SC, Sham A, Sea MM, Lam KS, Lam TH, Janus ED.

Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Hong Kong, Republic of China. jeanwoowong@cuhk.edu.hk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12700613

The study investigated the dietary patterns in 988 Hong Kong Chinese subjects with or without diabetes to determine if there is any association between diet and diabetes.

The study found:
(a) Those with diabetes consumed 4.5% more rice, noodles and pasta than those without diabetes.
(b) Those with diabetes consumed 17% more vegetables than those without diabetes.
(c) Those with diabetes consumed 25% more soy than those without diabetes.
(d) Those with diabetes consumed 13% less meat than those without diabetes.
(e) Those with diabetes consumed 25% less eggs than those without diabetes.
(f) Those with diabetes consumed 12% less saturated fat than those without diabetes.

This study shows that a higher consumption of meat, eggs and saturated fat reduces the risk of diabetes, whereas a higher consumption of soy and carbohydrate rich foods increases the risk of diabetes.

Links to other studies:
Beneficial effects of a high fat, low carbohydrate diet on fat reduction in type 2 diabetic patients with obesity
Diabetes rates have tripled since the low fat crusade started in 1977
High-carbohydrate diets cause a significant rise in blood sugar

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As meat and fat consumption increase the rates of stomach cancer decrease

This study was published in Cancer Research 1975 Nov;35(11 Pt. 2):3460-3

Study title and author:

Epidemiology of cancer of the stomach with special reference to its recent decrease in Japan.

Hirayama T.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1192411

Hirayama notes that in Japan death rates for stomach cancer have been declining. The study investigated the connection between the decreased death rates and stomach cancer.

Over an 18 year period male stomach cancer death rate have fallen by:
25%  in the age group 40 to 44
34% in the age group 45 to 49,
35% in the age group 50 t0 54
30% in the age group 55 to 59
30% in the age group 60 to 64
19% in the age group 65 to 69

Over the same period female death rates have also fallen. Their rates are:
25%  in the age group 40 to 44
22% in the age group 45 to 49,
30% in the age group 50 t0 54
31% in the age group 55 to 59
28% in the age group 60 to 64
30% in the age group 65 to 69

Hiramaya found the following changes in food consumption:
(a) Carbohydrate consumption decreased by 14%.
(b) Rice consumption decreased by 19%.
(c) Potato consumption decreased by 56%.
(d) Fat consumption increased by 126%.
(e) Egg consumption increased by 1191%
(f) Meat consumption increased by 1269%.

This study found that as carbohydrate consumption declined and meat and fat consumption increased the rates of stomach cancer decreased.

Links to other studies:
Eating red meat helps to reduce the risk of colon cancer by 29%
Women who eat high quantities of meat have less incidence of breast cancer
High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

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High fat diets have beneficial effects in the treatment of diabetes

This study was published in Diabetes Care 1993 Dec;16(12):1565-71

Study title and authors:
Effects on blood pressure, glucose, and lipid levels of a high-monounsaturated fat diet compared with a high-carbohydrate diet in NIDDM subjects.

Rasmussen OW, Thomsen C, Hansen KW, Vesterlund M, Winther E, Hermansen K.
Medical Department M, Aarhus Community Hospital, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8117360

This study compared the influence of a diets high in carbohydrates or fats on 15 type two diabetics. The patients were assigned to each diet for a three week period, with a three week gap in between the diets.

The diets consisted of:
(i) 50% carbohydrate, 20% protein, 30% fat (high carbohydrate diet).
(ii) 30% carbohydrate, 20% protein, 50% fat (high fat diet).

The study found:
(a) The high fat diet reduced harmful high blood pressure levels compared to the high carbohydrate diet.
(b) The high fat diet reduced the harmful blood glucose levels compared to the high carbohydrate diet.

The results of the study show that a high fat diet has beneficial effects in the treatment of diabetes.

Links to other studies:
A high fat/low carbohydrate diet reduces high blood sugar levels
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes
High-carbohydrate diets cause a significant rise in blood sugar

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Higher meat consumption is associated with a reduced risk of developing type II diabetes

This study was published in the International Journal of Medical Sciences 2006 Oct 27;3(4):152-9

Study title and authors:
The association of meat intake and the risk of type 2 diabetes may be modified by body weight.

Villegas R, Shu XO, Gao YT, Yang G, Cai H, Li H, Zheng W.
Vanderbilt Epidemiology Center, Vanderbilt University Medical Center, 1215 21st Avenue South, Nashville, TN 37232-8300, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17088942

The aim of the study was to investigate the association between meat intake and incidence of type II diabetes. The study included 74,493 middle-aged Chinese women, average age 51 years, who were followed for 4.6 years.

The study found:
(a) Those who consumed the most meat had a 17% reduced risk of developing type II diabetes compared to those who consumed the least meat.
(b) Those who consumed the most red meat had a 6% reduced risk of developing type II diabetes compared to those who consumed the least red meat.
(c) Those who consumed the most bacon had a 7% reduced risk of developing type II diabetes compared to those who consumed no bacon.

This study shows that higher meat consumption is associated with a reduced risk of developing type II diabetes.

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Diets high in fat and low in carbohydrate may decrease the risk of diabetes

This study was published in the American Journal of Clinical Nutrition 2008 Feb;87(2):339-46

Study title and authors:
Low-carbohydrate-diet score and risk of type 2 diabetes in women.

Halton TL, Liu S, Manson JE, Hu FB.
Department of Nutrition, Harvard School of Public Health, Boston, MA 02215, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18258623

The study examined the association of dietary carbohydrate, protein and fat with type II diabetes. The study included 85,059 women and lasted for 20 years.

The study found:
(a) Those that ate the most carbohydrate had a 26% increased risk of type II diabetes compared to those who ate the least carbohydrate.
(b) Those that consumed diets with the highest glycemic load had an 147% increased risk of type II diabetes compared to those who consumed the lowest glycemic load.
(c) Those that ate the most fat had a 9% decreased risk of type II diabetes compared to those who ate the least fat.
(d) Those that ate the most animal fat had a 4% decreased risk of type II diabetes compared to those who ate the least animal fat.

This study shows that diets high in fat and low in carbohydrate may decrease the risk of diabetes.

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As children eat less saturated fat and cholesterol - their obesity rates have soared

This study was published in the American Journal of Clinical Nutrition 2000 Nov;72(5 Suppl):1343S-1353S

Study title and authors:

Energy and fat intakes of children and adolescents in the united states: data from the national health and nutrition examination surveys.

Troiano RP, Briefel RR, Carroll MD, Bialostosky K.

Division of Cancer Control and Population Sciences, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892-7344, USA. troiano@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11063476?dopt=Abstract

This study analysed trends in energy and fat intake and obesity in 2-19 year olds.

Troiano notes that child obesity rates have risen dramatically from 1971 to 1994:
(i) From 1971 to 1994 obesity has risen by 75% in 4-5 year olds.
(ii) From 1971 to 1994 obesity has risen by 200% in 6-11 year old boys.
(iii) From 1971 to 1994 obesity has risen by 175% in 6-11 year old girls.
(iv) From 1971 to 1994 obesity has risen by 111% in 12-17 year old boys.
(v) From 1971 to 1994 obesity has risen by 54% in 12-17 year old girls.

In that same time period total calorie consumption has decreased across a majority of the age groups, and fat and cholesterol consumption has decreased in every age group:
(a) Total calorie intake decreased by 4% in 2-5 year olds.
(b) Total calorie intake decreased by 3.5% in 6-11 year olds.
(c) Total calorie intake increased by 4% in 12-19 year olds.
(d) Total fat consumption decreased by 3.4% in 2-5 year olds.
(e) Total fat consumption decreased by 2.6% in 6-11 year olds.
(f) Total fat consumption decreased by 3.1% in 12-19 year olds.
(g) Saturated fat consumption decreased by 1.3% in 2-5 year olds.
(h) Saturated fat consumption decreased by 1.4% in 6-11 year olds.
(i) Saturated fat consumption decreased by 1.9% in 12-19 year olds.
(j) Cholesterol consumption decreased by 64 mg in 2-5 year olds.
(k) Cholesterol consumption decreased by 51 mg in 6-11 year olds.
(l) Cholesterol consumption decreased by 129 mg in 12-19 year olds.

Other trends noted in the study from 1971 to 1994 include:
(m) An increase in non citrus juice and soft drink consumption.
(n) Soft drink consumption tripled in teenage boys.
(o) A decline in milk consumption.

In this time frame the incidence of diabetes has risen by 105%.

This study shows that over a 23 year period the consumption of total fat, saturated fat and cholesterol declined in children aged 2-19. This has coincided with a dramatic increase in the consumption of soft drinks and incidence of obesity and diabetes. 

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Low levels of zinc may be a risk factor for diabetes and heart disease

This study was published in the Journal of the American College of Nutrition 1998 Dec;17(6):564-70

Study title and authors:

Current zinc intake and risk of diabetes and coronary artery disease and factors associated with insulin resistance in rural and urban populations of North India.

Singh RB, Niaz MA, Rastogi SS, Bajaj S, Gaoli Z, Shoumin Z.

Center of Nutrition and Heart Research Laboratory, Medical Hospital and Research Center, Moradabad, India.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9853535

This study set out to determine the association between zinc intake and prevalence of heart disease and diabetes. The study included 3,575 subjects, aged 25 to 64 years.

The study found:
(a) The prevalence of heart disease and diabetes was significantly higher among subjects consuming lower intakes of dietary zinc.
(b) Those with lower zinc intake had unhealthy higher blood pressure.
(c) Those with lower zinc intake had unhealthy higher triglyceride levels.
(d) Those with lower zinc intake had unhealthy lower levels of the beneficial high density lipoprotein (HDL) cholesterol levels.

This study shows that low levels of zinc appear to be a risk factor of diabetes and heart disease.

The richest dietary source of zinc are; beef, lamb, poultry, oysters and crab.

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