Effectiveness of plant-based diets in promoting well-being in the management of type 2 diabetes: a systematic review

Abstract

Diet interventions have suggested an association between plant-based diets and improvements in psychological well-being, quality of life and glycated hemoglobin (HbA1c) control in populations with diabetes. The aims of this review are to systematically analyze the available literature on plant-based diet interventions targeting diabetes in adults and to clearly define the benefits on well-being of such interventions. This is a systematic review of controlled trials. A computerized systematic literature search was conducted in the following electronic databases: Allied and Complementary Medicine, Cochrane Central Register of Controlled Trials, Cumulative Index to Nursing and Allied Health Literature, E-Journals, Excerpta Medica Database, MEDLINE, Health Management Information Consortium, PsycARTICLES, PsycINFO, PubMed, SocINDEX and Web of Science. The search strategy retrieved 1240 articles, of which 11 met the inclusion criteria (n=433; mean sample age 54.8 years). Plant-based diets were associated with significant improvement in emotional well-being, physical well-being, depression, quality of life, general health, HbA1c levels, weight, total cholesterol and low-density lipoprotein cholesterol, compared with several diabetic associations’ official guidelines and other comparator diets. Plant-based diets can significantly improve psychological health, quality of life, HbA1c levels and weight and therefore the management of diabetes.

Vitamin B12 Deficiency Is Prevalent Among Czech Vegans Who Do Not Use Vitamin B12 Supplements

“…Interestingly, many vegans in our study showed iron status parameters that clustered around the threshold value for iron deficiency, but only a minority of them had levels indicating iron deficiency. Although such borderline values could be interpreted as a risk factor for sideropenic anemia, low iron stores were also suggested to be partially responsible beneficial health effects of a vegan diet [14,15]. Higher iron load, as primarily reflected by higher ferritin values, is associated with cardiovascular disease and diabetes, and suspected to also be a risk factor for cancer development [16][17][18].…”

Plant power? A systematic review of the effects of plant-based diets on people with mental illness

“…Given the increasing evidence base and guidance which advocates for plantbased diets to improve health outcomes in the general population [1][2][3][4][5][6][7][8][9][10][11][12][13], there . CC-BY 4.0 International license It is made available under a is the author/funder, who has granted medRxiv a license to display the preprint in perpetuity.…”

“…Plant-based diets and vegetarian diets are terms used interchangeably for a group of diets which exclude or minimise the consumption of meat, including vegan diets which also exclude eggs and dairy. There is evidence that suggests that plant-based and vegetarian diets have beneficial effects on physical health, which include reduced risk of developing diabetes and cardiovascular disease, improved diabetic control and weight loss in patients with type 2 diabetes, and improved survival outcomes for people with colorectal cancer [1][2][3][4][5][6][7] The World Health Organisation predicted in 2001 that 450 million people were affected by a mental health condition globally [14]. A more recent review suggests that mental disorders and addictive disorders combined affect about one billion people globally [15].…”

Autophagy-induced degradation of Notch1, achieved through intermittent fasting, may promote beta cell neogenesis: implications for reversal of type 2 diabetes

“…Indeed, clinical studies show that a low-fat plant-based diet, in ad libitum amounts, favourably influences insulin sensitivity and, in obese subjects, improves beta cell function; in the long term, such a diet also tends to promote appropriate weight loss 141–143. Such a diet appears to be superior to conventional diabetes diets with respect to glycaemic control, weight loss and modulation of cardiovascular risk factors 144–146. Choosing foods relatively low in glycaemic index (owing to structural intactness and/or high content of amylose, soluble fibre or resistant starch) has been shown to amplify the weight loss—and, consequently, the improvement in glycaemic control—achieved with such diets 147.…”