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<blockquote data-quote="KJ" data-source="post: 17991" data-attributes="member: 1">[URL unfurl=&quot;true&quot;]https://pubmed.ncbi.nlm.nih.gov/13591100/[/URL][URL unfurl=&quot;true&quot;]https://pubmed.ncbi.nlm.nih.gov/5319129/[/URL][URL unfurl=&quot;true&quot;]https://pubmed.ncbi.nlm.nih.gov/13984377/[/URL][URL unfurl=&quot;true&quot;]https://www.nejm.org/doi/full/10.1056/NEJM197103112841004[/URL]&quot;...To evaluate the effect of increased dietary carbohydrate in diabetes mellitus, glucose and immunoreactive insulin levels were measured in normal persons and subjects with mild diabetes maintained on basal (45 per cent carbohydrate) and high carbohydrate (85 per cent carbohydrate) diets. Fasting plasma glucose levels fell in all subjects and oral glucose tolerance (0 to 120-minute area) significantly improved after 10 days of high carbohydrate feeding. Fasting insulin levels also were lower on the high carbohydrate diet; however, insulin responses to oral glucose did not significantly change. These data suggest that the high carbohydrate diet increased the sensitivity of peripheral tissues to insulin.&quot;&quot;...In 1935 Himsworth showed in normal men that isocaloric reduction of dietary carbohydrate actually impaired, and increased dietary carbohydrate improved oral glucose tolerance [1]. These observations of the effects of a higher carbohydrate diet on oral glucose tolerance in normal subjects have recently been confirmed [2-4]...Diabetic patients may also respond in a similar manner to high carbohydrate diets. Studies in which weight changes were not controlled showed that fasting blood glucose levels decreased [5,6], glucose tolerance improved [5], and insulin requirements were either unchanged or decreased [5-9], when patients with insulin-dependent diabetes were fed carbohydrate-rich diets.&quot;&quot;...Fasting plasma glucose decreased on the 85% carbohydrate diet in all 22 subjects in this study. Oral glucose tolerance was improved, as reflected by the diminished absolute glucose area. This improvement in glucose tolerance may have been due in part to the decreased fasting glucose levels. The incremental insulin area, which reflects the insulin response during the oral glucose tolerance test, was not significantly changed. How, then, is the paradox of improved glucose tolerance with unchanged insulin response explained? One possible effect of the carbohydrate-enriched diet is to increase the sensitivity to insulin of tissue sites of insulin action. This is supported by Himsworth's observation that a high carbohydrate diet shortened the time of onset and increased the rate of fall of glucose during an insulin tolerance test. The decline in fasting serum insulin levels with the simultaneous decrease in plasma glucose levels observed after high carbohydrate feeding is further evidence of increased issue insulin sensitivity, or may represent a counter-regulatory response to the lowered glucose level, as seen during fasting and alcohol infusions [17]. Thus, in normal persons and subjects with mild diabetes there was an improvement in diabetic control as measured by fasting glucose levels and glucose tolerance, on the dietary extreme of 85% of the calories supplied as the simple sugar dextrose.&quot;</blockquote>

[QUOTE="KJ, post: 17991, member: 1"] [URL unfurl="true"]https://pubmed.ncbi.nlm.nih.gov/13591100/[/URL] [URL unfurl="true"]https://pubmed.ncbi.nlm.nih.gov/5319129/[/URL] [URL unfurl="true"]https://pubmed.ncbi.nlm.nih.gov/13984377/[/URL] [URL unfurl="true"]https://www.nejm.org/doi/full/10.1056/NEJM197103112841004[/URL] "...To evaluate the [B]effect of increased dietary carbohydrate in diabetes mellitus, glucose and immunoreactive insulin levels were measured in normal persons and subjects with mild diabetes maintained on basal (45 per cent carbohydrate) and high carbohydrate (85 per cent carbohydrate) diets. Fasting plasma glucose levels fell in all subjects and oral glucose tolerance (0 to 120-minute area) significantly improved after 10 days of high carbohydrate feeding[/B]. Fasting insulin levels also were lower on the high carbohydrate diet; however, insulin responses to oral glucose did not significantly change. These data suggest that the [B]high carbohydrate diet increased the sensitivity of peripheral tissues to insulin[/B]." "...In 1935 Himsworth showed in normal men that [B]isocaloric reduction of dietary carbohydrate actually impaired, and increased dietary carbohydrate improved oral glucose tolerance[/B] [1]. [B]These observations [/B]of the effects of a higher carbohydrate diet on oral glucose tolerance in normal subjects [B]have recently been confirmed[/B] [2-4]...Diabetic patients may also respond in a similar manner to high carbohydrate diets. Studies in which weight changes were not controlled showed that [B]fasting blood glucose levels decreased[/B] [5,6], [B]glucose tolerance improved[/B] [5], and [B]insulin requirements were either unchanged or decreased[/B] [5-9], [B]when patients with insulin-dependent diabetes were fed carbohydrate-rich diets[/B]." "...[B]Fasting plasma glucose decreased on the 85% carbohydrate diet in all 22 subjects in this study. Oral glucose tolerance was improved, as reflected by the diminished absolute glucose area[/B]. This improvement in glucose tolerance may have been due in part to the decreased fasting glucose levels. The incremental insulin area, which reflects the insulin response during the oral glucose tolerance test, was not significantly changed. How, then, is the paradox of improved glucose tolerance with unchanged insulin response explained? One possible effect of the [B]carbohydrate-enriched diet is to increase the sensitivity to insulin of tissue sites of insulin action[/B]. [B]This is supported by Himsworth's observation that a high carbohydrate diet shortened the time of onset and increased the rate of fall of glucose during an insulin tolerance test[/B]. The decline in fasting serum insulin levels with the simultaneous decrease in plasma glucose levels observed after high carbohydrate feeding is [B]further evidence of increased issue insulin sensitivity[/B], or may represent a counter-regulatory response to the lowered glucose level, as seen during fasting and alcohol infusions [17]. Thus, [B]in normal persons and subjects with mild diabetes there was an improvement in diabetic control as measured by fasting glucose levels and glucose tolerance, on the dietary extreme of 85% of the calories supplied as the simple sugar dextrose[/B]." [/QUOTE]

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