Influence of dietary fat and carbohydrates proportions on plasma lipids, glucose control and low-grade inflammation in patients with type 2 diabetes—The TOSCA.IT Study

M. Vitale, M. Masulli, A. A. Rivellese, A. C. Babini, M. Boemi, E. Bonora, R. Buzzetti, O. Ciano, M. Cignarelli, M. Cigolini, G. Clemente, G. Citro, L. Corsi, E. Dall’Aglio, S. Del Prato, G. Di Cianni, M. A. Dolci, C. Giordano, R. Iannarelli, C. IovineA. Lapolla, D. Lauro, S. Leotta, C. Mazzucchelli, V. Montani, G. Perriello, G. Romano, F. Romeo, L. Santarelli, R. Schiano Di Cola, S. Squatrito, L. Tonutti, R. Trevisan, A. A. Turco, C. Zamboni, G. Riccardi, O. Vaccaro

Research output: Contribution to journalArticlepeer-review

Abstract

Purpose: The optimal macronutrient composition of the diet for the management of type 2 diabetes is debated, particularly with regard to the ideal proportion of fat and carbohydrates. The aim of the study was to explore the association of different proportions of fat and carbohydrates of the diet—within the ranges recommended by different guidelines—with metabolic risk factors.Methods: We studied 1785 people with type 2 diabetes, aged 50–75, enrolled in the TOSCA.IT Study. Dietary habits were assessed using a validated food-frequency questionnaire (EPIC). Anthropometry, fasting lipids, HbA1c and C-reactive protein (CRP) were measured. Results: Increasing fat intake from

Original languageEnglish
JournalEuropean Journal of Nutrition
DOIs
Publication statusAccepted/In press - Aug 25 2015

Keywords

  • Carbohydrates
  • Diet
  • Fat
  • Glucose control
  • HDL-cholesterol
  • Nutritional guidelines
  • Triglycerides
  • Type 2 diabetes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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