A. Shukla et al found that glucose levels following a meal were decreased by about 29%, 37%, and 17% at 30, 60, and 120 min respectively, when the protein and vegetables within a meal were consumed prior to carbohydrates compared to eating these foods in the opposite order. The authors expressed that this eating method may improve insulin sensitivity and that additional research is needed to evaluate the method for longer term glycemic control. (67)
Low carbohydrate diet and glycemic control:
Several previous studies have proven that a low-carbohydrate diet improves glycemic control. In one study reviewed, 84 obese patients with type 2 diabetes were randomly placed on 2 separate diets for 24 weeks. The first diet was a low-carbohydrate diet with under 20 grams of carbohydrates per day expressed as ketogenic (resulting in protein breakdown). The other diet was a low glycemic, reduced calorie diet which included 500 kcal under their weight maintenance kcal. About 58.3% of the test group completed the study. Both groups led to improved glycemic control and medication reduction or elimination. However, within the lower carb group, a greater improvement was evident. Both diets led to reduction in hemoglobin A1C (a blood test that measures long term glucose control).The low carb diet resulted in the best improvement of -1.5% and the reduced calorie improved by -0.5%. Bodyweight improved by -11.1 kg and -6.9 kg respectively. HDL improved by 5.6 points in the low carb diet and did not improve in the other diet. Also, diabetes medications were reduced or eliminated in 95.2% and 62% in each of the diets respectively. (25)