Harvard Medical School study: People who stick to a plant-based diet have a 23% lower risk of diabetes than the general population

A review published in JAMA Internal Medicine by the Harvard School of Public Health found that people who adhered to a plant-based overall dietary pattern had a higher risk of developing type 2 diabetes than those who adhered to the diet. Weak people were 23% lower.

The study also found that this link was strengthened when healthy plant-based foods such as fruits, vegetables, whole grains, legumes and nuts were included in this dietary pattern.

Frank Qian, the study’s first author and a master’s student in the Department of Nutrition, said: “In recent years, plant-based dietary patterns have grown in popularity due to a number of factors. So we believe it is critical to quantify their overall association with diabetes risk. , especially given that such diets can vary widely in their composition.”

Plant-based dietary patterns emphasize getting food from plant sources, including lower levels of animal products or excluding them. It has received considerable attention in recent years for its potential in the prevention or control of several major chronic diseases including type 2 diabetes, cardiovascular disease and cancer.

Numerous studies have previously shown that a plant-based dietary pattern may help reduce the risk of type 2 diabetes, so recommendations for the prevention and management of type 2 diabetes include eating plenty of plant-based foods rich in vitamins, minerals, and antioxidants. food, as well as red and processed meats in small amounts. But whether plant-based diets play a role in the primary prevention of type 2 diabetes remains unclear, and there has been a lack of research on the overall analysis of epidemiological evidence.

To fill this knowledge gap, the research team conducted a systematic review and meta-analysis of prospective studies to assess the association between plant-based dietary patterns and type 2 diabetes risk. According to the researchers, the new study provides the most comprehensive evidence yet for the association.

In the study, researchers identified nine studies targeting this association, all prospective observational studies examining the association between adherence to plant-based dietary patterns and incidence of type 2 diabetes in adults 18 years of age or older. Their meta-analysis involved health data from 307,099 participants, 23,544 of whom had type 2 diabetes. They analyzed plant-based dietary patterns that included healthy plant foods such as fruits, vegetables, whole grains, nuts and legumes, and less healthy plant foods such as potatoes, white flour and sugar, and small amounts animal products.

The findings showed that people who adhered to a plant-based overall dietary pattern had a 23 percent lower risk of developing type 2 diabetes than those with less adherence to the diet. According to the researchers, one mechanism that may explain the association between a plant-based diet and a reduced risk of type 2 diabetes is that healthy plant-based foods have been shown to improve insulin sensitivity and blood pressure, reduce weight gain, and reduce weight gain, either alone or together. And reduce systemic inflammation, which are potential risk factors for developing type 2 diabetes.

Qi Sun, corresponding author of the study and assistant professor in the Department of Nutrition, said:

“Overall, these data highlight the importance of adhering to a plant-based diet to achieve or maintain health. People should choose fresh fruits and vegetables, whole grains, soy, and other healthy plant-based foods as the basis for this diet.”