Doctoral Thesis: Higher intake of Carbs--> lower risk of diabetes !!!
Just spotted a "counter-intuitive" research (to me anyway..) result from local newspaper, then found the dissertation itself:
Abstract says e.g.
Total carbohydrate substitutions for total fat and protein were inversely
associated with diabetes risk, the multivariate RRs for 2 E% substitution were
0.96 (0.94, 0.99) and 0.85 (0.80, 0.90), respectively. Carbohydrate substitution for
saturated plus trans fatty acids, but not unsaturated fatty acids, was inversely
associated with diabetes risk. Carbohydrate substitution for total, meat, or milk
protein was associated inversely with diabetes risk, independently from GI.
As a background:
In Finland, according some critics, there is one-minded inner-circle of Health care organizations and research organization and some closely connected to food industry. All reviewers and the opponent are Finnish and probably from the same circle. I'm just health interested observer, without medical education, but maybe some of MDA-members could give a critical view to this piece of science.
and directly to PDF: https://helda.helsinki.fi/bitstream/...pdf?sequence=1