Abstract
BackgroundWe found marked improvement of glycemic control and several cardiovascular risk factors in patients with type 2 diabetes given advice to follow a Paleolithic diet, as compared to a diabetes diet. We now report findings on subjective ratings of satiety at meal times and participants’ other experiences of the two diets from the same study.MethodsIn a randomized cross-over study, 13 patients with type 2 diabetes (3 women and 10 men), were instructed to eat a Paleolithic diet based on lean meat, fish, fruits, vegetables, root vegetables, eggs and nuts, and a diabetes diet designed in accordance with dietary guidelines, during two consecutive 3-month periods. In parallel with a four-day weighed food record, the participants recorded their subjective rating of satiety. Satiety quotients were calculated as the intra-meal quotient of change in satiety during a meal and consumed energy or weight of food and drink for that specific meal. All participants answered the same three open-ended questions in a survey following each diet: “What thoughts do you have about this diet?”, “Describe your positive and negative experiences with this diet” and “How do you think this diet has affected your health?”.ResultsThe participants were equally satiated on both diets. The Paleolithic diet resulted in greater satiety quotients for energy per meal (p = 0.004), energy density per meal (p = 0.01) and glycemic load per meal (p = 0.02). The distribution of positive and negative comments from the survey did not differ between the two diets, and the comments were mostly positive. Among comments relating to recurring topics, there was no difference in distribution between the two diets for comments relating to tastelessness, but there was a trend towards more comments on the Paleolithic diet being satiating and improving blood sugar values, and significantly more comments on weight loss and difficulty adhering to the Paleolithic diet.ConclusionsA Paleolithic diet is more satiating per calorie than a diabetes diet in patients with type 2 diabetes. The Paleolithic diet was seen as instrumental in weight loss, albeit it was difficult to adhere to.Trial registrationClinicalTrials.gov: NCT00435240
Highlights
We found marked improvement of glycemic control and several cardiovascular risk factors in patients with type 2 diabetes given advice to follow a Paleolithic diet, as compared to a diabetes diet
The Paleolithic diet resulted in greater satiety quotients for energy per meal (1.8 ± 0.7 Rating Scale units (RS)*MJ-1 vs. 1.5 ± 0.5 RS*MJ-1, Paleolithic vs. diabetes, p = 0.004, Table 1), energy density per meal (0.5 ± 0.2 RS*g*kJ-1 vs. 0.4 ± 0.1 RS*g*kJ-1, Paleolithic vs. diabetes, p = 0.01, Table 1) and glycemic load per meal (297 ± 138 RS*kg-1 vs. 153 ± 170 RS*kg-1, Paleolithic vs. diabetes, p = 0.02, Table 1)
In post hoc analysis of within-subject differences, satiety quotients for energy per meal correlated with triglyceride levels and vitamin B6 intake (Pearson’s correlation 0.60 and 0.64, p = 0.03 and 0.02, respectively, Table 2), satiety quotients for energy density per meal correlated with water from food (Pearson’s correlation 0.71, p = 0.01, Table 2), and satiety quotients for glycemic load per meal correlated with BMI and spirits (Pearson’s correlation −0.84 and 0.59, p = 0.0003 and 0.03, respectively, Table 2)
Summary
We found marked improvement of glycemic control and several cardiovascular risk factors in patients with type 2 diabetes given advice to follow a Paleolithic diet, as compared to a diabetes diet. We report findings on subjective ratings of satiety at meal times and participants’ other experiences of the two diets from the same study. We report findings on subjective ratings of satiety from a randomized cross-over study on 13 patients with type 2. Diet aimed at evenly distributed meals with increased intake of vegetables, root vegetables, dietary fiber, whole-grain bread and other whole-grain cereal products, fruits and berries, decreased intake of total fat with more unsaturated fat, and replacement of high-fat dairy products with low-fat varieties. The main differences in food consumption, as reported in four-day weighed food records, were lower intakes of cereals and dairy products, and higher intakes of fruits, vegetables, meat and eggs, with the Paleolithic diet, as compared with the diabetes diet. For background information on the concept of satiation and its determinants and the satiety quotient, see [1]
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