The components of plant-based vegetarian diets have advantages in the treatment of type 2 diabetes. The use of whole-grain or traditionally processed cereals and legumes has been associated with improved glycemic control in both diabetic and insulin-resistant individuals. Long-term medical studies indicate that whole-grain consumption reduces the risk of both type 2 diabetes and cardiovascular disease. In addition, nuts, viscous fibers (fibers from oats and barley), soy proteins, and plant sterols, which are often part of the vegetarian diet, reduce serum lipids. In combination, these plant food components may have a very significant impact on cardiovascular disease, one of the major complications of diabetes.
Furthermore, substituting soy or other vegetable proteins for animal protein has potential to decrease renal hyperfiltration, proteinuria, and renal acid load and in the long term reduce the risk of developing renal disease in type 2 diabetes.
The vegetarian diet, therefore, contains a portfolio of natural products and food forms of benefit for both the carbohydrate and lipid abnormalities in diabetes. It is anticipated that their combined use in vegetarian diets will produce very significant metabolic advantages for the prevention and treatment of diabetes and its complications. A homemade oat and barley muffin provides a healthy start to the day.
Source:
Type 2 diabetes and the vegetarian diet
David JA Jenkins
Clinical Nutrition & Risk Factor Modification Center and the Department of Medicine, Division of Endocrinology and Metabolism St Michael’s Hospital, Toronto
American Journal of Clinical Nutrition, Sept 2003, Vol. 78, No. 3, 610S-616S.
Comments