Many diabetics seek to control blood sugar levels more conveniently by following a low-carbohydrate diet, though a recent study suggests this may carry some risks, especially if a high-protein diet is attempted as a substitute:
Sara Seidelmann, et al., “Dietary Carbohydrate Intake and Mortality,” The Lancet, August 16, 2018:
“Our findings suggest a negative long-term association between life expectancy and both low carbohydrate and high carbohydrate diets when food sources are not taken into account. These data also provide further evidence that animal-based low carbohydrate diets should be discouraged. Alternatively, when restricting carbohydrate intake, replacement of carbohydrates with predominantly plant-based fats and proteins could be considered as a long-term approach to promote healthy ageing.”
Since our ancestors followed a hunter-gatherer diet for almost two million years, with the predominant source of calories being things which could be picked off of trees or rooted up from the ground, and with meat being a rare treat when it could be tracked down and caught, we obviously evolved to handle this kind of consumption pattern, so it should not be surprising that departing from this increases the mortality risk.