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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

  1. Approximately 50% of total dietary energy should be obtained from carbohydrates, mainly from starchy foods consisting of high fibre or wholegrain food where possible.

  2. Average population intake of free sugars should not exceed 5% of total dietary energy

  3. 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.


Low carbohydrate diet