THE DIABETES CARE paper that recommended the reduction of carbohydrates in the Indian diet is addressed to diabetics, but it would be wrong to assume that this is a problem for them alone. Excessive carbohydrate consumption is a chain that connects obesity to metabolic disorders like diabetes and hypertension, to even mental ailments. A 2020 study published in Diabetologia found that 55 per cent of men and 64 per cent of women above the age of 20 in the metros of India had a risk of developing diabetes in their lifetimes. An article in Nature India on the study said: "The researchers found that metropolitan Indians at every age have an alarmingly high probability of developing diabetes compared with results from high income countries. Women generally had a higher lifetime risk, and the risk was highest among obese metropolitan Indians: 86% among 20-year-old women and 87% among men. However, normal or underweight individuals were projected to live out most of their remaining years diabetes-free." Another 2018 paper in Indian Journal of Medical Research looked at the connection between carbohydrates and diabetes in Asians. Titled 'Are excess carbohydrates the main link to diabetes & its complications in Asians?', it said in its conclusion: "There is evidence to suggest that excess carbohydrate is linked to both the susceptibility to T2D (type 2 diabetes) and also to poor control of diabetes and proneness to complications of diabetes, particularly in Asian populations. However, more than the number of carbohydrates, it is the quality of carbohydrates that is important. Thus, there are 'good carbs' such as whole grains, legumes, vegetables, whole fruits, nuts, and seeds that can be included in the diet. Conversely, the 'bad carbs' such as refined cereals such as WR and white bread, sugar-sweetened drinks or fruit juices, cookies, and pastries should be restricted. Ultimately, it is all a matter of balanced diets and moderation in what one eats. It is the key to a healthy diet. The take-home message for Indians [and Asians] would be to cut down the carbohydrate intake from the present 65-75 per cent to around 50-55 per cent, add enough proteins, 20-25 per cent, probably from vegetable sources such as legumes and pulses, and the rest 20-30 per cent from healthy monounsaturated fats, such as groundnut or mustard oil, nuts and seeds. This would make our diets healthier and sustainable in the long run."

carbohydrates

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