Hormonal
Replacing saturated fat with unsaturated fat (fat-modified diet) improves blood glucose control, insulin sensitivity, and lipid profiles in diabetic patients compared to replacing it with high-starch carbohydrates.
For diabetic patients, replacing saturated fats with unsaturated fats (like olive oil) while keeping carbohydrates moderate (around 40% of calories) is metabolically superior to a high-starch, low-fat diet. This approach improves insulin sensitivity and lowers triglycerides, whereas high-starch diets tend to worsen post-meal blood sugar spikes and insulin resistance.
In NIDDM patients, a high-starch diet deteriorates blood glucose control (although to a lesser extent and only in the postprandial phase) but increases plasma insulin concentrations, elevates plasma triglycerides, lowers plasma levels of HDL (in some patients), and worsens peripheral insulin sensitivity.
Why this rating
Based on controlled crossover trials by the authors and cited groups, though sample sizes are small (n=8-18).
Source
Effects of Dietary Fiber and Carbohydrate on Glucose and Lipoprotein Metabolism in Diabetic Patients
Gabriele Riccardi et al. · Diabetes Care · 1991
DOI 10.2337/diacare.14.12.1115
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