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Abstract

Objective: This comparative study aimed to assess the impact of randomization to a low-carbohydrate diet or a low-fat diet on health-related quality of life (HRQoL) in individuals with type 2 diabetes mellitus (T2DM), while achieving similar weight loss outcomes.

Methods: A total of 150 participants with T2DM were randomly assigned to either the low-carbohydrate diet group or the low-fat diet group. Both groups received dietary counseling and education specific to their assigned diets. HRQoL was assessed using validated questionnaires, and secondary outcomes included weight, glycemic control (measured by HbA1c levels), lipid profile, and other metabolic markers.

Results: Both intervention groups achieved comparable weight loss outcomes. However, the low-carbohydrate diet group exhibited significantly greater improvements in HRQoL compared to the low-fat diet group. Participants in the low-carbohydrate diet group reported enhanced overall well-being, reduced diabetes-related distress, and improved physical and mental health components of HRQoL. Both groups showed improvements in glycemic control, with a slightly greater reduction in HbA1c levels observed in the low-carbohydrate diet group, although not statistically significant. Lipid profiles improved in both groups, with no significant differences between them.

Conclusion: Randomization to a low-carbohydrate diet in individuals with T2DM resulted in improved HRQoL compared to a low-fat diet, while achieving similar weight loss outcomes. The low-carbohydrate diet demonstrated advantages in overall well-being, diabetes-related distress, and physical and mental health components of HRQoL. These findings suggest that low-carbohydrate dietary interventions may have benefits beyond weight loss in individuals with T2DM. Further research is needed to explore the long-term effects and clinical implications of these dietary approaches in T2DM management.