Low-Carbohydrate Nutrition Approaches in Patients with Obesity, Prediabetes and Type 2 Diabetes

5 Description of Approaches Table 1. Low-Carb Eating Patterns a Eating Pattern Total Carbs grams/day Proteins/Fats Carbohydrates Meat Poultry Fish & Shellfish Eggs Tofu Non Starchy Veggies Starchy Veggies b Leafy Greens Berries Fruit Grains Very Low- Carb Keto ≤30 c No limit d No limit d No limit d No limit d 1 cup – 2 cups – – – Low-Carb Keto 30–50 c No limit d No limit d No limit d No limit d 2 cups 1 cup 2 cups ½ cup 1 cup - Mediterranean 50–150 No limit d No limit d No limit d No limit d No limit d 3 cups 1 cup No limit d 1 cup 1 cup 2 svgs Paleo e 50–150 No limit d No limit d No limit d No limit d 3 cups 1 cup No limit d ½ cup ½ cup – Primal e 50–150 No limit d No limit d No limit d No limit d 3 cups 1 cup No limit d – – – Vegetarian 100–150 No limit d No limit d No limit d No limit d No limit d 1 cup 1 cup 4 svgs a is table is based on the most common approaches, and some variants of each nutritional approach may differ slightly from the table. b Examples are potatoes, corn, peas, beans/legumes, acorn or butternut squash, carrots, parsnips. c Suggest a minimum of 15 grams net carbs daily in the form of non-starchy vegetables. d May be consumed to satiety. While no limit is specified for these foods, consuming them excessively or beyond satiety can adversely impact weight management. e Paleo/Primal food quality emphasized: grass-fed beef, grass-fed butter, limiting omega-6 fatty acids (vegetable oil, seed oil). Major difference between the two is that Primal allows dairy, nightshade vegetables and legumes.

• Cover
• Overview
• Assessment
• Description of Approaches
• Selected Categories of Food
• Reading a Nutrition Label
• Medication Management
• Maintenance and Adherence
• Physician-Patient Communication
• Abbreviations