I've been a very stable 160 +/- lbs (5'10" 60 yo male) since being diagnosed diabetic and having Whipple surgery 13 months ago.

My diet is very high in protein (red meat) and semi-heavy coffee creamers, thus hard to avoid fat, although I do eat a lot of fish and chicken as well. The fish and chicken are often sauteed in olive oil, and all the meats frequently served with peppers and onions.

I try to avoid excessive sugars, but they sneak their way in. I do wind up consuming a lot of sucralose (Splenda) which I avoid if I can, but when I need sweeteners (often), it's almost everywhere. I don't care for Stevia or aspartame, and the sugar alcohols (maltitol, etc) give me serious diarrhea. I've had good luck baking some foods with a sweetener called Allulose.

Long story short: It's a fine line balancing fat digestion with CREON. Too little enzymes, and it's diarrhea (steatorrhea) city. Too much enzyme, and it's gas instead. In order to maintain my weight, I've chosen the gas over the diarrhea, but I could still do a lot better on the overall carb management. I just got a potentially scary report about arterial plaque, so I'm rethinking the diet and cholesterol/statin equation as well.