Diet

Posted on Diabetes, Diet

Eating dark chocolate linked with reduced risk of type 2 diabetes

Study participants who consumed at least five servings of any chocolate per week showed a 10% lower risk of type 2 diabetes (T2D) compared to those who rarely or never ate chocolate. Dark chocolate had an even bigger impact: Participants who consumed at least five servings of this chocolate per week showed a 21% lower risk of T2D.
Participants in the study who ate at least five servings of any chocolate per week had a 10% lower risk of developing type 2 diabetes (T2D) compared to those who rarely or never consumed chocolate. Dark chocolate had an even more significant effect; participants who drank at least five servings of dark chocolate per week experienced a 21% lower risk of T2D.

“Our research indicates that not all chocolate is the same,” said Binkai Liu, the lead author and a doctoral student in the Department of Nutrition. “For chocolate lovers, this reminds them that small choices, such as dark chocolate instead of milk chocolate, can positively impact their health.”

The existing research on chocolate and T2D shows inconsistent findings, with few studies differentiating between chocolate types, specifically dark and milk chocolate.

The researchers aimed to address a gap in knowledge by utilizing data from the Nurses’ Health Studies I and II, as well as the Health Professionals Follow-up Study. Over more than 30 years, 192,000 adult participants who were free of diabetes at the beginning of the study reported their dietary habits, including chocolate consumption, alongside updates on their diabetes status and body weight. By the end of the study, nearly 19,000 participants had reported a diagnosis of type 2 diabetes (T2D). Among the almost 112,000 participants who specifically reported their intake of dark and milk chocolate, around 5,000 were diagnosed with T2D.

The study found that participants who consumed at least five ounces of any type of chocolate per week had a 10% lower risk of developing type 2 diabetes (T2D) than those who never or rarely consumed chocolate. Dark chocolate had an even more significant impact: participants who ate at least five servings of dark chocolate each week showed a 21% lower risk of T2D. Additionally, the researchers observed a 3% reduction in risk for every serving of dark chocolate consumed weekly. In contrast, consumption of milk chocolate was not linked to a reduced risk of T2D. Moreover, increased intake of milk chocolate—unlike dark chocolate—was associated with long-term weight gain, which can contribute to the development of T2D.

“We were surprised to find a clear distinction between the effects of dark and milk chocolate on diabetes risk and long-term weight management,” said Qi Sun, the corresponding author and an associate professor in the Departments of Nutrition and Epidemiology. “Although dark and milk chocolate contain similar levels of calories and saturated fat, it seems that the rich polyphenols in dark chocolate may counteract the negative effects of saturated fat and sugar on weight gain and diabetes. This intriguing difference warrants further exploration.”

Posted on Diabetes, Diet

No ‘one size fits all’ treatment for Type 1 Diabetes, study finds

Researchers: "We have miscalculated for decades – half of an insulin dose may not work as expected"

A new study has found that factors beyond carbohydrates substantially influence blood glucose levels, meaning current automated insulin delivery systems miss vital information required for glucose regulation.

A team of researchers from the University of Bristol analysing automated insulin delivery data from people with Type 1 Diabetes (T1D) discovered that unexpected patterns in insulin needs are just as common as well-established ones.

The study, published today in JMIRx Med, aimed to identify patterns in insulin needs changes and analyse how frequently these occur in people with T1D who use OpenAPS, a state-of-the-art automated insulin delivery system (AID).

Lead author Isabella Degen from Bristol’s Faculty of Science and Engineering explained: “The results support our hypothesis that factors beyond carbohydrates play a substantial role in euglycemia – when blood glucose levels are within the standard range.

“However, without measurable information about these factors, AID systems are left to adjust insulin cautiously with the effect of blood glucose levels becoming too low or high.”

Type 1 Diabetes is a chronic condition in which the body produces too little insulin, a hormone that regulates blood glucose.

The principal treatment for T1D is insulin that is injected or pumped. The amount and timing of insulin must be skilfully matched to carbohydrate intake to avoid increased blood glucose levels. Beyond carbohydrates, other factors such as exercise, hormones, and stress impact insulin needs. However, how often these factors cause significant unexpected effects on blood glucose levels has been little explored, meaning that despite all advances, insulin dosing remains a complex task that can go wrong and result in blood glucose levels outside the range that protects people with T1D from adverse health effects.

The findings highlight the complexity of glucose regulation in T1D and demonstrate the heterogeneity in insulin needs among people with T1D, underlining the need for personalised treatment approaches.

For factors beyond carbohydrates to become more systematically included in clinical practice, scientists need to find a way to measure and quantify their impact and use this information in insulin dosing. This could also aid more accurate blood glucose forecasting, which the study showed is not consistently possible from information about insulin and carbohydrates alone.

Isabella added: “Our study highlights that managing Type 1 Diabetes is far more complex than counting carbs.

“The richness of insights that can be gained from studying automated insulin delivery data is worth the effort it takes to work with this type of real-life data.

“What surprised us most was the sheer variety of patterns we observed, even within our relatively small and homogenous group of participants.

“It’s clear that when it comes to diabetes management, one size doesn’t fit all.

“We hope our results inspire further research into lesser-explored factors that influence insulin needs to improve insulin dosing.”

The team is now advancing time series pattern-finding methods to handle real-life medical data’s diverse and complex nature, including irregular sampling and missing data. Their current focus is on developing innovative segmentation and clustering techniques for multivariate time series data tailored to uncover more granular patterns and handle the challenges AID data poses.

To support this future research, the team seeks long-term, open-access AID datasets that include a wide range of sensor measurements of possible factors and a diverse cohort of people with T1D. Additionally, they aim to collaborate with time series and machine learning experts to address technical challenges such as handling irregularly sampled data with varying intervals between variables and uncovering causalities behind observed patterns, ultimately driving innovations in personalised care.

Posted on Diabetes, Diet, Obesity

Drinking plenty of water may actually be good for you

In the first systematic review, UC San Francisco researchers found that it helps with a variety of conditions, from obesity to migraine.  

Public health recommendations generally suggest drinking eight cups of water a day. And many people assume it’s healthy to drink plenty of water.  

Now, researchers at UC San Francisco have systematically reviewed the available evidence. They concluded that drinking enough water can help with weight loss and prevent kidney stones, as well as migraines, urinary tract infections, and low blood pressure.  

“For such a ubiquitous and simple intervention, the evidence hasn’t been clear, and the benefits were not well-established, so we wanted to take a closer look,” said senior and corresponding author Benjamin Breyer, MD, MAS, the Taube Family Distinguished Professor and chair of the UCSF Department of Urology.  

“The amount of rigorous research was limited, but in some specific areas, there was a statistically significant benefit,” Breyer said. “To our knowledge, this is the first study assessing the benefits of water consumption on clinical outcomes broadly.” 

The researchers found the most evidence favouring drinking water to prevent kidney stones and help people lose weight. 

Drinking eight cups of water daily significantly decreased the likelihood of getting another kidney stone. 

Several studies found that drinking about six cups of water daily helped adults lose weight. However, a survey that included adolescents found that drinking more than eight cups of water daily had no effect. 

Still, the authors said encouraging people to drink water before meals would be a simple and cheap intervention that could have huge benefits, given the increased prevalence of obesity. 

Other studies indicated that water can help prevent migraines, control diabetes and low blood pressure, and prevent urinary tract infections.

Adults with recurrent headaches felt better after three months of drinking more water. 

Drinking about four more cups of water a day helped diabetic patients whose blood glucose levels were elevated.  

Drinking an additional six cups of water a day also helped women with recurrent urinary tract infections. It reduced the number of infections and increased the time between them. 

Drinking more water helped young adults with low blood pressure.

“We know that dehydration is detrimental, particularly in someone with a history of kidney stones or urinary infections,” said Breyer, a UCSF Department of Epidemiology and Biostatistics member. “On the other hand, someone who suffers from frequent urination at times may benefit from drinking less. There isn’t a one size fits all approach for water consumption.” 

Posted on Cardiovascular disease, Diabetes, Diet, Obesity

Going vegan will save more than $650 a year in grocery costs.

According to new research, a low-fat vegan diet cuts food costs by 19%, or $1.80 per day, compared with a standard American diet that includes meat, dairy, and other animal products. The study also found that a Mediterranean diet costs 60 cents more per day. Total food costs on a vegan diet were 25% lower, $2.40 per day, compared with the Mediterranean diet.

“As grocery prices remain quite high, consumers might consider replacing meat and dairy products with a low-fat vegan diet of fruits, vegetables, grains, and beans. This change could potentially save more than $650 a year on grocery expenses compared to a standard American diet and over $870 compared to the Mediterranean diet,” says Hana Kahleova, MD, PhD, the lead author of the study and director of clinical research at the Physicians Committee for Responsible Medicine. “Adopting a vegan diet can not only lead to financial savings but also improve health by reducing the risk or severity of conditions such as obesity, type 2 diabetes, and heart disease.”

The decrease in costs on the vegan diet was mainly attributable to savings of $2.90 per day on meat, 50 cents per day on dairy products, and 50 cents per day on added fats. These savings outweighed the increased spending of 50 cents per day on vegetables, 30 cents per day on grains, and 50 cents on meat alternatives on the vegan diet.

The new research is a secondary analysis of a previous study by the Physicians Committee, which compared a low-fat vegan diet to a Mediterranean diet. In this study, participants were randomly assigned to follow either a low-fat vegan diet—which included fruits, vegetables, grains, and beans—or a Mediterranean diet, which emphasized fruits, vegetables, legumes, fish, low-fat dairy, and extra-virgin olive oil, for 16 weeks. There were no calorie restrictions for either group. After this phase, participants returned to their baseline diets for a four-week washout before switching to another diet for 16 weeks. The findings showed that the low-fat vegan diet resulted in better outcomes for weight, body composition, insulin sensitivity, and cholesterol levels compared to the Mediterranean diet.

For the food cost assessment, intakes from the study participants’ dietary records were linked to the U.S. Department of Agriculture Thrifty Food Plan, 2021, a database of national food prices, which are calculated from data collected for the consumer price index. The reduction in costs associated with a vegan diet primarily resulted from savings of $2.90 per day on meat, $0.50 per day on dairy products, and $0.50 per day on added fats. These savings exceeded the additional expenses of $0.50 per day on vegetables, $0.30 per day on grains, and $0.50 per day on meat alternatives. Overall, the vegan diet proved to be more economical.

Posted on Cognitive dysfunction, Diabetes, Diet

Blood sugar control is a big factor in slowing brain aging! What about the Mediterranean diet?

The Green Mediterranean Diet Shows Promise
The Green Mediterranean Diet Shows Promise

Age-related brain atrophy refers to the gradual loss of neurons and shrinkage of brain tissue, which is a natural part of the ageing process. This condition can contribute to cognitive decline and various neurological issues. While ageing itself cannot be prevented, recent research from an 18-month dietary intervention provides hope that lifestyle and dietary changes may help slow down brain ageing.

Brain age, determined through MRI measurements of the hippocampus and lateral ventricles, reflects the biological aging of the brain, which may differ from a person’s chronological age. Chronological age is simply the number of years a person has lived, while brain age indicates the actual health of the brain. Generally, as we age, the hippocampus tends to shrink, and the lateral ventricles tend to expand, which serve as indicators of brain ageing. Some individuals may have a brain age that is younger or older than their chronological age. A younger brain age suggests better cognitive health, whereas an older brain age may indicate accelerated ageing and an increased risk of cognitive decline.

The study found that a decline in HbA1c and key markers of long-term blood sugar levels is associated with significant positive changes in specific brain regions commonly affected by age-related atrophy. It suggests that improved blood sugar control could be one of the most important factors in slowing down age-related brain changes.

Previous research has shown the benefits of the Green Mediterranean (Green-Med) diet, particularly its positive effects on blood sugar control. This diet is rich in polyphenols from plant-based sources such as Mankai—a high-protein aquatic plant—and green tea, while being low in red and processed meats. The current study reinforces these findings, suggesting that the Green-Med diet not only supports metabolic health but may also have protective effects on brain structure and function.