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Vegan Diet Improves Glycemic Control

Researchers compared the effects of a low-fat vegan diet and a diet based on ADA guidelines on 99 people with type 2 diabetes.

About 10% of calories in the vegan diet came from fat, 15% came from protein, and 75% came from carbohydrates. People on the vegan diet were asked to avoid all animal products and any added fats, as well as to favor low–glycemic-index foods, such as beans and green vegetables, but were not told to restrict portion sizes, carbohydrates, or calories.

The individualized ADA-guideline–based diets contained 15–20% of calories from protein, <7% from saturated fat, 60–70% from carbohydrate and monounsaturated fats, and 200 mg/day cholesterol.

Participants were randomized, with 50 on the ADA-guideline–based diet and 49 on the low-fat vegan diet. Participants were reevaluated at the end of 22 weeks on the diets.

Although participants in both groups lost weight, the differences in weight loss and improved glycemic control were more dramatic with the vegan diet. Forty-three percent of those in the vegan group and 26% in the ADA group were able to reduce their diabetes medications. Those in the vegan group had a greater loss of body weight, greater reduction in glycated hemoglobin (A1C), and lower levels of cholesterol and urinary albumin.

Further research is needed to assess the long-term effects of a low-fat vegan diet, investigators conclude.

Barnard ND, Cohen J, Jenkins DJ, et al.: A low-fat vegan diet improves glycemic control and cardiovascular risk factors in a randomized clinical trial in individuals with type 2 diabetes. Diabetes Care 29:1777–1783, 2006[Abstract/Free Full Text] .

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Services Email this article to a friend Similar articles in this journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Search for Related Content Social Bookmarking                What's this?