jay wrote:
HbA1c
LoFat 0.4%
Med 0.5%
LoCarb 0.9%

fBG (1 yr, 2 yr mg/dL)
LoFat
Med -23.6, -32.8
LoCarb -18.1, 1.2

But why the reduction of HbA1c behaved differently from fasting
plasma glucose and HOMA-IR, so that it was larger in
low-carb group than in the Med group, is a mystery to me,
too. Perhaps people familiar with diabetes could have
some kind of explanation or speculation about this?

. . . .


I read in one report that the low carb group started out at 20 grams of
carb (with a focus on vegetable sources of protein and fat) and
increased their intake over the two years to around 110 grams. It
sounds like, toward the end of the study, that the low-carb and Med
diets might have been fairly similar. I can't figure out what these
people would be eating if they were minimizing/abstaining from meat,
cheese, eggs, etc. Israel is in the Middle East. Surely, a
Mediterranean style diet is closest to what they would normally eat and
most would probably aim as close to what they would be traditionally
eating as the confines of their diet group allowed. At 110 grams, they
could work in beans, pasta, many wheat-based dishes, etc.

I think that trying to solve the "mystery" of the results is probably
hopeless. Kind of a "What Did They Eat? And When Did They Eat It?"
conundrum.