A low-carb diet can reduce inflammation, a problem associated with many diseases, such as diabetes, arthritis and heart problems, researchers have revealed this week.
The diet “significantly reduces” levels of inflammation after six months, and is far more effective than a low-fat diet, say researchers from Linkoping University in Sweden.
It involves restricting the intake of sugars, pasta and white bread and processed snacks such as cakes and biscuits.
It’s been tested on a group of 61 patients with type 2 diabetes, the ‘lifestyle’ form of the disease. Half the group was put on a low-carb diet and the rest had the more traditional low-fat diet.
After six months, only those in the low-carb group had reduced levels of inflammatory markers in their blood, although weight loss was around the same in both groups. The low-carb group also had lower levels of blood-glucose and lipids.
(Source: Annals of Medicine, 2014; 43(3): 182)
