Mediterranean diet preferred for diabetes prevention
4 March 2010
Recommending healthy Mediterranean-style diets should be the preferred advice for those at risk of diabetes, experts claim.
The cornerstone of diabetes prevention has traditionally been the low-fat, high carbohydrate diet but, since this was always integrated with physical activity and lifestyle modifications, the benefits could not be attributed the diet, said Australian experts writing in an editorial in Diabetologia (Diabetologia 2010; 53: 406-418).
They said dietary approaches that reduced blood glucose and insulin levels after eating a meal, without adversely affecting other risk factors, were preferable.
Co-author Jennie Brand-Miller, professor of human nutrition at the University of Sydney, said “the evidence is strong enough now [for Mediterranean diets] because it comes from all 3 lines of evidence – population studies, randomised controlled trials in people with diabetes and animal models. There are no safety concerns [as there are for high-protein diets]”.
The key to the Mediterranean diet was the under-recognised mechanism of reducing blood glucose and insulin levels after meals.
People needn’t just choose low-fat foods, Professor Brand-Miller said.
“Low GI-carbohydrate foods like legumes, beans, dairy products, healthy pasta meals, and… breads and cereal products carrying the [Glycaemic Index] Foundation’s Low GI Symbol [are all suitable].”
Last Reviewed: 04 March 2010
- 1. Buyken AE, Mitchell P, Ceriello A, Brand-Miller J. Optinal dietary approaches for prevention of type 2 diabetes: a life-course perspective. Diabetologia 2010; 53(3): 406-418. Abstract available at: http://www.springerlink.com/content/c172144176588243/?p=5ca48ad19d8d47efb21a3868b47a7e41π=2
