Impact of high‐carbohydrate diet on metabolic parameters in patients with type 2 diabetes

Chan Hee Jung, Kyung Mook Choi

Research output: Contribution to journalReview articlepeer-review

73 Citations (Scopus)


In patients with type 2 diabetes mellitus (T2DM), whether dietary carbohydrates have beneficial or detrimental effects on cardiometabolic risk factors has drawn attention. Although a high‐carbohydrate (HC) diet and a low‐carbohydrate (LC) diet have gained popularity for several decades, there is scarce review focusing on the effects of HC diet on glucose, lipids and body weight in patients with T2DM. In this review, we examined recently‐published literature on the effects of HC diets on metabolic parameters in T2DM. HC diets are at least as effective as LC diets, leading to significant weight loss and a reduction in plasma glucose, HbA1c and low density lipoprotein‐cholesterol (LDL‐C) levels. The major concern is that HC diets may raise serum triglyceride levels and reduce high density lipoprotein‐cholesterol (HDL‐C) levels, increasing the risk of cardiovascular disease. However, these untoward effects were not a persistent consequence and may be ameliorated with the consumption of a low glycemic index (GI)/low glycemic load (GL) and high fiber. Carbohydrate intake should be individualized, and low caloric intake remains a crucial factor to improve insulin sensitivity and reduce body weight; however, an HC diet, rich in fiber and with a low GI/GL, may be recommendable in patients with T2DM.

Original languageEnglish
Article number322
Issue number4
Publication statusPublished - 2017 Apr
Externally publishedYes

Bibliographical note

Funding Information:
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education, Science and Technology (NRF‐2015R1D1A1A09057389) (K.M.C.)

Publisher Copyright:
© 2017 by the authors. Licensee MDPI, Basel, Switzerland.


  • Fiber
  • Glycemic index
  • Glycemic load
  • High carbohydrate
  • Type 2 diabetes

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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