Scientists from Poznan University of Medical Sciences and elsewhere found that healthy and balanced plant-based diets may help treat insulin resistance.
Plant-based diets are becoming increasingly popular. Vegetarian diets are better for the environment and exhibit health benefits.
A healthy and balanced plant-based diet is appropriate at every stage of life.
In the current study, researchers aimed to review the effect of plant-based diets on insulin resistance.
They focused on the positive effects of vegetarian and vegan diets on insulin resistance while showing possible clinical applications of plant-based diets in the treatment and prevention of modern-age diseases.
Current and reliable publications meeting the requirements of Evidence-Based Medicine (EBM) were taken into account in this review.
Compared to omnivores, vegetarians consume more fruits and vegetables, more fiber, vitamins C and E, magnesium, and less saturated fats.
In general, these people have better nutrition knowledge, and they are slimmer, healthier, and live longer than omnivores.
It also seems that following a plant-based diet prevents the onset of chronic diseases such as cardiovascular diseases, hypertension, type 2 diabetes, obesity, and some cancers.
Previous studies have found food intake has a key influence on insulin resistance.
Consumption of calorie-rich and highly processed foods, meats, and sweetened beverages is a characteristic element of Western diets.
These foods promote and elevate insulin resistance and type 2 diabetes. In contrast, the intake of pulses and the exclusion of meats as well as animal products bring strong benefits to vegetarian diets.
According to studies, vegetarians and vegans have better blood parameters, including better glucose, insulin, total cholesterol, and LDL cholesterol levels.
Their homeostatic model assessment for insulin resistance (HOMA-IR) test results are also better.
The team suggests more plant-based foods and fewer animal foods in a diet result in lower insulin resistance and a lower risk of prediabetes and type 2 diabetes.
The research was published in Nutrients, and conducted by Michalina Banaszak et al.
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