In adults with type 2 diabetes, eating a diet lower in carbohydrates and higher in protein lowers specific markers of insulin production that are linked to pancreatic stress, suggesting the pancreas is handling insulin production more efficiently.

In adults with type 2 diabetes, eating a diet with less carbohydrate and more protein for six weeks leads to lower blood glucose levels after meals and throughout the day, even without losing weight.

In adults with type 2 diabetes, eating a diet lower in carbohydrates and higher in protein leads to measurable improvements in how the pancreas releases insulin in response to meals, including more efficient insulin secretion and greater sensitivity to blood glucose levels.

If adults with obesity lose 10–15% of their weight over about six months, their body's insulin processing tends to get better — especially in how it handles a substance called proinsulin — and this improvement sticks even when you account for other health factors.

If you're overweight and have type 2 diabetes, cutting carbs and eating more protein for 6 weeks can lower your blood fats (triglycerides) 18% more than the usual diabetes diet—even if you lose the same amount of weight—meaning your body handles fats better.

In adults with type 2 diabetes, eating a diet low in carbohydrates and high in protein leads to a 235% increase in glucagon release after meals and slows stomach emptying by 15 minutes, which is associated with greater feelings of fullness and lower blood sugar spikes.