Re: Does sugar/grains cause diabetes? (was Re: How many lies can fit in one paragraph?)

I became obese on a high fibre, high carbohydrate, low fat diet. Within 3
years I had my diabetes diagnosis along with a fatty liver diagnosis. I have
always had glucose problems though. Remember I have had multiple gestational
diabetes and a 20 plus year reactive hypoglycemia record.

Naturally I was consuming more calories than my body needed or I wouldn't
have gained that 45 kg. Point being though, contrary to what the experts are
saying about high fibre whole grains etc preventing diabetes, one can still
get that way on the so-called good wholesome foods. I think body weight has
a bigger bearing than the actual diet, at least for me. I was a health
freak.

"Susan" <nevermind@xxxxxxxxxx> wrote in message
news:5c5eivF2vda99U1@xxxxxxxxxxxxxxxxxxxxx
x-no-archive: yes

Tim Shoppa wrote:

High-Grain Diet May Increase Risk of Cardiovascular Disease

American Journal Clinical Nutrition January 2003 77: 43-50

When humans consume more carbohydrates than can be stored, the excess
carbohydrate energy is converted to fat by the liver. This process may
maintain blood sugar control and prevent diabetes in the short-term,
however it may also increase triglyceride concentrations, which may
increase the risk of cardiovascular disease.

In the last decade, researchers established that fat production by the
liver varies depending on dietary habits and health status.

The typical Western diet has a high fat content, which means that only
a limited amount of carbohydrates are available for liver fat
production, and liver fat production tends to be very low among
individuals who eat this type of diet. However, when too many
carbohydrates were consumed, both liver fat and sugar production were
increased.

A very low-fat (10 percent of energy) and very high-carbohydrate (75
percent of energy) diet also leads to increased liver fat production,
with the increase being even more pronounced when more than half of
the carbohydrate was consumed as simple sugars. This points to the
importance of carbohydrate quality, as another study using 68 percent
of energy from complex carbohydrate resulted in minimal liver fat
production.

However, it was found that obese individuals with high insulin levels
who consume a high-fat (40 percent of energy) diet had a liver fat
production rate three to four times higher than that of lean
individuals with normal insulin levels. But, both normal and high
insulin groups had lower liver fat production on the high-fat diet
than on a low-fat, high-carbohydrate diet.

Moreover, the low-fat, high-carbohydrate diet caused an increase in
triglyceride concentrations, a risk factor for coronary heart disease,
which was associated with the liver fat production in both normal and
high-insulin individuals.

Researchers concluded that the low-fat, high-carbohydrate diet might
not be ideal, as it can induce liver fat production and insulin
resistance. This is especially true when most of the carbohydrate is
in the form of simple sugars.

--

1: Am J Clin Nutr 2003 Jan;77(1):43-50

Hepatic de novo lipogenesis in normoinsulinemic and hyperinsulinemic
subjects consuming high-fat, low-carbohydrate and low-fat,
high-carbohydrate isoenergetic diets.

Schwarz JM, Linfoot P, Dare D, Aghajanian K.

Department of Nutritional Sciences and Toxicology, University of
California, Berkeley (J-MS and KA), and the Department of Medicine,
University of California, San Francisco (J-MS, PL, and DD).

BACKGROUND: Hypertriglyceridemia is associated with increased risk of
cardiovascular disease. Until recently, the importance of hepatic de
novo lipogenesis (DNL) in contributing to hypertriglyceridemia was
difficult to assess because of methodologic limitations. OBJECTIVE: We
evaluated the extent of the contribution by DNL to different
conditions associated with hypertriglyceridemia. DESIGN: After 5 d of
an isoenergetic high-fat, low-carbohydrate diet, fasting DNL was
measured in normoinsulinemic (/= 115 pmol/L) obese (n = 8) subjects.
Fasting DNL was measured after a low-fat, high-carbohydrate diet in
normoinsulinemic lean (n = 5) and hyperinsulinemic obese (n = 5)
subjects. Mass isotopomer distribution analysis was used to measure
the fraction of newly synthesized fatty acids in VLDL-triacylglycerol.
RESULTS: With the high-fat, low-carbohydrate diet, hyperinsulinemic
obese subjects had a 3.7-5.3-fold higher fractional DNL (8.5 +/- 0.7%)
than did normoinsulinemic lean (1.6 +/- 0.5%) or obese (2.3 +/- 0.3%)
subjects. With the low-fat, high-carbohydrate diet, normoinsulinemic
lean and hyperinsulinemic obese subjects had similarly high fractional
DNL (13 +/- 5.1% and 12.8 +/- 1.4%, respectively). Compared with
baseline, consumption of the high-fat, low-carbohydrate diet did not
affect triacylglycerol concentrations. However, after the low-fat,
high-carbohydrate diet, triacylglycerols increased significantly and
DNL was 5-6-fold higher than in normoinsulinemic subjects consuming a
high-fat diet. The increase in triacylglycerol after the low-fat,
high-carbohydrate diet was correlated with fractional DNL (P < 0.01),
indicating that subjects with high DNL had the greatest increase in
triacylglycerols. CONCLUSIONS: These results support the concept that
both hyperinsulinemia and a low-fat diet increase DNL, and that DNL
contributes to hypertriglyceridemia.

PMID: 12499321 [PubMed - in process]

http://www.ncbi.nlm.nih.gov/entrez/...1&dopt=Abstract
http://www.mercola.com/2003/jan/8/high_grain_diet.htm


>
1: Am J Clin Nutr 2001 Jun;73(6):1019-26>

Dietary fat intake and risk of type 2 diabetes in>women.

Salmeron J, Hu FB, Manson JE, Stampfer MJ, Colditz GA, Rimm>EB,
Willett WC.

Departments of Nutrition and>Epidemiology, Harvard School of Public
Health, Boston.>

BACKGROUND: The long-term relations between specific types of>dietary
fat and risk of type 2 diabetes remain unclear.>

OBJECTIVE: Our objective was to examine the relations between>dietary
fat intakes and the risk of type 2 diabetes.

DESIGN: We>prospectively followed 84204 women aged 34-59 y with no
diabetes,>cardiovascular disease, or cancer in 1980. Detailed dietary
information>was assessed at baseline and updated in 1984, 1986, and
1990 by using>validated questionnaires. Relative risks of type 2
diabetes were obtained>from pooled logistic models adjusted for
nondietary and dietary>covariates.

RESULTS: During 14 y of follow-up, 2507 incident cases>of type 2
diabetes were documented. Total fat intake, compared with>equivalent
energy intake from carbohydrates, was not associated with risk>of type
2 diabetes; for a 5% increase in total energy from fat, the>relative
risk (RR) was 0.98 (95% CI: 0.94, 1.02). Intakes of saturated>or
monounsaturated fatty acids were also not significantly>associated
with the risk of diabetes. However, for a 5% increase in>energy from
polyunsaturated fat, the RR was 0.63 (0.53, 0.76; P <>0.0001) and for
a 2% increase in energy from trans fatty acids the RR was>1.39 (1.15,
1.67; P = 0.0006). We estimated that replacing 2% of energy>from trans
fatty acids isoenergetically with polyunsaturated fat would>lead to a
40% lower risk (RR: 0.60; 95% CI: 0.48, 0.75).>

CONCLUSIONS: These data suggest that total fat and saturated>and
monounsaturated fatty acid intakes are not associated with risk>of
type 2 diabetes in women, but that trans fatty acids increase>and
polyunsaturated fatty acids reduce risk. Substituting>nonhydrogenated
polyunsaturated fatty acids for trans fatty acids would>likely reduce
the risk of type 2 diabetes substantially.>

PMID: 11382654 [PubMed - in>process]

Again quoting from the same source that Ozgirl calls all lies:

Of note, there is little evidence that total
carbohydrate intake is associated with the
development of type 2 diabetes (30,70,73,74).
Rather, a stronger association has been
observed between total fat and saturated
fat intake and type 2 diabetes (75,76),
although not all findings are in agreement
(30). Additionally, two prospective cohort
studies have shown no risk of diabetes
from consuming increased amounts of sugar
(74,77), and in one study, a negative
association was observed between sucrose
intake and diabetes risk (72). Intakes of both
whole grains (72,78) and dietary fiber (in
particular, cereal fiber) are associated with
lower risk of type 2 diabetes (30,70-72).

And here's what scientists say about that:


.

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