...According to the National Institutes of Health “Observational studies strongly support the role of plant-based diets, and components of plant-based diets, in reducing the risk of type 2 diabetes…. The Adventist Health Study 2 examined disease prevalence by different eating patterns in an overall health-conscious cohort. Among nearly 61,000 individuals, the prevalence of type 2 diabetes decreased in a stepwise fashion with each reduction in animal products in the diet: from 7.6% in non-vegetarians, 6.1% in semi-vegetarians, 4.8% in pesco-vegetarians, 3.2% in lacto-ovo vegetarians, to 2.9% in vegans.” This pattern remained strong even after adjustment for variables. Note that this represents about a 60% decrease in the risk of developing type-2 diabetes for vegans.
The study concludes that to best prevent or treat type-2 diabetes in clients, “The key elements of the eating pattern include avoidance of animal products, highly refined grains, added sugars, and oils, and consumption of an abundance of legumes, leafy greens, cruciferous vegetables, starchy vegetables, whole grains, and fruits.”
The American Diabetes Association now holds that “a plant-based eating pattern is an effective option for type-2 diabetes management” and they encourage us, as clinicians, to always include this education.
For ideas on how to increase plant foods in your diet, see my archived recipes as well as the newly featured recipe below.