A 17-year study of nearly 40,000 Melburnians has found that low-carbohydrate, high-fat diets may increase the risk of developing type 2 diabetes (T2D) by 20%.
The research, led by Monash University and RMIT University and published in Diabetes and Metabolic Syndrome, challenges the trend of low-carb diets often used for weight loss.
The study showed that participants whose diet included 38% carbohydrates had a 20% higher risk of developing type 2 diabetes compared to those with 55% carbohydrates.
The increased risk was linked to higher obesity rates among low-carb dieters due to increased eating of fats.
Lead researcher distinguished Prof Barbora de Courten, together with PhD student Robel Kabthymer, emphasised the need for a balanced diet, such as the Mediterranean diet, which includes high-fibre carbohydrates, healthy fats, legumes and proteins to help prevent type 2 diabetes.
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