Sticking to a plant-based diet reduces type 2 diabetes risk by 23 percent according to new research.
Researchers at Harvard T. H. Chan School of Public Health, Brigham and Women’s Hospital and Harvard Medical School looked at the significance of a plant-based diet in the primary prevention of type 2 diabetes. They found that higher plant-based dietary patterns are associated with a lower risk of type 2 diabetes. This lower risk is strengthened when healthy plant-based foods, such as fruits, vegetables, whole grains, legumes and nuts, are included in a nutrition plan. A less healthy plant-based diet would include potatoes, white flour, sugar and modest amounts of animal products.
The research team explained that healthy plant-based foods have been known to improve insulin sensitivity, lower blood pressure, help reduce weight, and alleviate systemic inflammation. The team reviewed nine studies involving 307,099 participants with 23,544 cases of type 2 diabetes. Their findings were broadly consistent. The meta-analysis could provide the most comprehensive evidence of the association between plant-based diet and lower risk of type 2 diabetes to date.