Using a Paleo Ratio to Assess Adherence to Paleolithic Dietary Recommendations in a Randomized Controlled Trial of Individuals with Type 2 Diabetes

• Published in: Nutrients 2021-03, Vol.13 (3), p.969
• Main Authors: Mårtensson, Alexander, Stomby, Andreas, Tellström, Anna, Ryberg, Mats, Waling, Maria, Otten, Julia
• Format: Article
• Language: English
• Subjects: Aged; Blood Pressure; Body fat; Body weight loss; Carbohydrates; Cardiovascular disease; Cereals; Clinical trials; Dairy products; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - diet therapy; Diabetes Mellitus, Type 2 - therapy; Diet; Diet, Paleolithic - psychology; Dietary intervention; Energy Intake; Exercise Therapy; Fasting; Fatty acids; Female; Food; Food processing; Glucose; Glycated Hemoglobin - analysis; Health care; Humans; Intervention; Legumes; Lipids; Lipids - blood; Male; Meat; Middle Aged; Multiple regression models; Nutrition research; Nuts; Oils & fats; Paleolithic; Paleolithic diet; Patient Compliance - psychology; Pressure effects; Processed foods; Proteins; Seafood; Secondary analysis; Seeds; Triglycerides; Type 2 diabetes; Weight loss
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu13030969

This study is a secondary analysis of a randomized controlled trial using Paleolithic diet and exercise in individuals with type 2 diabetes. We hypothesized that increased adherence to the Paleolithic diet was associated with greater effects on blood pressure, blood lipids and HbA1c independent of weight loss. Participants were asked to follow a Paleolithic diet for 12 weeks and were randomized to supervised exercise or general exercise recommendations. Four-day food records were analyzed, and food items characterized as "Paleolithic" or "not Paleolithic". Foods considered Paleolithic were lean meat, poultry, fish, seafood, fruits, nuts, berries, seeds, vegetables, and water to drink; "not Paleolithic" were legumes, cereals, sugar, salt, processed foods, and dairy products. A Paleo ratio was calculated by dividing the Paleolithic calorie intake by total calorie intake. A multiple regression model predicted the outcome at 12 weeks using the Paleo ratio, group affiliation, and outcome at baseline as predictors. The Paleo ratio increased from 28% at baseline to 94% after the intervention. A higher Paleo ratio was associated with lower fat mass, BMI, waist circumference, systolic blood pressure, and serum triglycerides at 12 weeks, but not with lower HbA1c levels. The Paleo ratio predicted triglyceride levels independent of weight loss ( = 0.046). Moreover, an increased monounsaturated/saturated fatty acids ratio and an increased polyunsaturated/saturated fatty acids ratio was associated with lower triglyceride levels independent of weight loss. ( = 0.017 and = 0.019 respectively). We conclude that a higher degree of adherence to the Paleolithic diet recommendations improved fat quality and was associated with improved triglyceride levels independent of weight loss among individuals with type 2 diabetes.