Here’s a recent article about nutrition & obesity, it also touches on insulin resistance. Many of the conclusions are obvious, for example, avoiding processed, high-GI foods can improve overall health and contribute to weight loss.
I’m not in a position to critically evaluate the study, but I think 600+ participants is more than the average fare, and there are some conclusions that are interesting. Some summary statements from the NYT article:
“[The study] found that people who cut back on added sugar, refined grains and highly processed foods while concentrating on eating plenty of vegetables and whole foods — without worrying about counting calories or limiting portion sizes — lost significant amounts of weight over the course of a year. The strategy worked for people whether they followed diets that were mostly low in fat or mostly low in carbohydrates. And their success did not appear to be influenced by their genetics or their insulin-response to carbohydrates…”
“The researchers also looked at whether people who secreted higher levels of insulin in response to carbohydrate intake — a barometer of insulin resistance — did better on the low-carb diet. Surprisingly, they did not, Dr. Gardner said…”
“We really need to focus on that foundational diet, which is more vegetables, more whole foods, less added sugar and less refined grains.”
Article (or at least the abstract) of the study results here: https://jamanetwork.com/journals/jama/article-abstract/2673150
All of this reminded me of a dormant thread here at tuD about homemade culinary goodness, so in that healthy spirit I posted a new picture there: https://forum.tudiabetes.org/t/food-is-art-not-just-numbers-share-your-masterpieces