Usefulness of Vegetarian and Vegan Diets for Treating Type 2 Diabetes

Usefulness of Vegetarian and Vegan Diets for Treating Type 2 Diabetes Journal Current Diabetes Reports Publisher Current Medicine Group LLC ISSN 1534-4827 (Print) 1539-0829 (Online) Issue Volume 10, Number 2 / April, 2010 DOI 10.1007/s11892-010-0093-7 Pages 152-158 Subject Collection Medicine SpringerLink Date Wednesday, March 10, 2010

PDF (160.7 KB)HTML Caroline B. Trapp1  and Neal D. Barnard1  Physicians Committee for Responsible Medicine, 5100 Wisconsin Avenue NW, Suite 400, Washington, DC 20016, USA Abstract   Significant benefits for diabetes prevention and management have been observed with vegetarian and especially vegan diets. This article reviews observational studies and intervention trials on such diets, and discusses their efficacy, nutritional adequacy, acceptability, and sustainability. Research to date has demonstrated that a low-fat, plant-based nutritional approach improves control of weight, glycemia, and cardiovascular risk. These studies have also shown that carefully planned vegan diets can be more nutritious than diets based on more conventional diet guidelines, with an acceptability that is comparable with that of other therapeutic regimens. Current intervention guidelines from professional organizations offer support for this approach. Vegetarian and vegan diets present potential advantages in managing type 2 diabetes that merit the attention of individuals with diabetes and their caregivers. Caroline B. Trapp (Corresponding author) Email: ctrapp@pcrm.org Neal D. Barnard Email: nbarnard@pcrm.org References 1. World Health Organization: Country and regional data—World: Prevalence of diabetes worldwide. Available at http://www.who.int/diabetes/facts/world_figures/en/index.html. Accessed December 2009.   2. Bantle JP, Wylie-Rosett J, Albright AL, et al.: Nutrition recommendations and interventions for diabetes: a position statement of the American Diabetes Association. Diabetes Care 2008, 31(Suppl 1):S61–S78.     3. Berkow SE, Barnard N: Vegetarian diets and weight status. Nutr Rev 2006, 64:175–188.     4. Barnard ND, Katcher HI, Jenkins DJ, et al.: Vegetarian and vegan diets in type 2 diabetes management. 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Crane MG: Regression of diabetic neuropathy with total vegetarian (vegan) diet. J Nutr Med 1994, 4:431–439.   34. McDougall J: Sex and still aging. McDougall Newsletter 2007, 6:1. Available athttp://www.drmcdougall.com/misc/2007nl/aug/fav5.htm. Accessed December 2009.   35. Barnard ND, ed.: Dr. Neal Barnard's Program for Reversing Diabetes. New York: Rodale, Inc.; 2007.   36. • Turner-McGrievy GM, Barnard ND, Cohen J, et al.: Changes in nutrient intake and dietary quality among participants with type 2 diabetes following a low-fat vegan diet or a conventional diabetes diet for 22 weeks. J Am Diet Assoc 2008, 108:1636–1645. This randomized, controlled clinical study found that participants following a low-fat, plant-based diet almost doubled their intake of fruit and vegetables, and improved the overall nutritional quality of their diet to a greater extent than those following a conventional diabetes diet. Both dietary groups were low in vitamins D and E, calcium and potassium, and consumed excess sodium.   37. McCullough ML, Willett WC: Evaluating adherence to recommended diets in adults: the Alternate Healthy Eating Index. Public Health Nutr 2006, 9:152–157.     38. •• Craig WJ, Mangels AR: Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc 2009, 109:1266–1282. This position paper offers a comprehensive, evidence-based summary of the health effects of vegetarian and vegan diets across the life span and their role in the preventing and treating specific chronic diseases. Important nutrition considerations are addressed.   39. American Diabetes Association: Standards of medical care in diabetes—2010. Diabetes Care 2010, 33(Suppl 1):S11–S61.     40. Barnard ND, Scialli AR, Turner-McGrievy G, Lanou AJ: Acceptability of a low-fat vegan diet compares favorably to a step II diet in a randomized, controlled trial. J Cardiopulm Rehabil 2004, 24:229–235.     41. Turner-McGrievy GM, Barnard ND, Scialli AR, Lanou AJ: Effects of a low-fat vegan diet and a Step II diet on macro- and micronutrient intakes in overweight postmenopausal women. Nutrition 2004, 20:738–746.      42. Barnard ND, Scialli AR, Bertron P, et al.: Effectiveness of a low-fat vegetarian diet in altering serum lipids in healthy premenopausal women. Am J Cardiol 2000, 85:969–972.      43. Barnard ND, Gloede L, Cohen J, et al.: A low-fat vegan diet elicits greater macronutrient changes, but is comparable in adherence and acceptability, compared with a more conventional diabetes diet among individuals with type 2 diabetes. J Am Diet Assoc 2009, 109:263–272.     44. Young DR, Vollmer WM, King AC, et al.: Can individuals meet multiple physical activity and dietary behavior goals? Am J Health Behav 2009, 33:277–286.   45. Turner-McGrievy GM, Barnard ND, Scialli AR: A two-year randomized weight loss trial comparing a vegan diet to a more moderate low-fat diet. Obesity (Silver Spring) 2007, 15:2276–2281.   46. Smith CF, Burke LE, Wing RR: Vegetarian and weight-loss diets among young adults. Obes Res 2000, 8:123–129.      47. Kuo CS, Lai NS, Ho LT, Lin CL: Insulin sensitivity in Chinese ovo-lactovegetarians compared with omnivores. Eur J Clin Nutr 2004, 58:312–316.      48. Petersen KF, Dufour S, Befroy D, et al.: Impaired mitochondrial activity in the insulin-resistant offspring of patients with type 2 diabetes. N Engl J Med 2004, 350:664–671.      49. Jehn M, Clark JM, Guallar E: Serum ferritin and risk of the metabolic syndrome in U.S. adults. Diabetes Care 2004, 27:2422–2428.     50. Cook JD: Adaptation in iron metabolism. Am J Clin Nutr 1990, 51:301–308.     51. Marlett JA, McBurney MI, Slavin JL: Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 2002, 102:993–1000.     52. Food and Agriculture Organization of the United Nations: Livestock's Long Shadow: Environmental Issues and Options. Available at http://www.fao.org.ezp-prod1.hul.harvard.edu/docrep/010/a0701e/a0701e00.HTM. Accessed December 2009.

Traditional Americans Have Forsaken Tradition - to their Detriment

April 25, 2010

Saving American Indians' Diet

Eli Reichman for The Chronicle Review

Devon A. Mihesuah at home in her kitchen, Baldwin City, Kan., April 2, 2010

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If Devon A. Mihesuah had her way, American Indians would abandon their love of fry bread, quit drinking so much, and embrace a healthy, active lifestyle like that of their ancestors. As a member of the Choctaw Nation of Oklahoma and a professor of global-indigenous-nations studies at the University of Kansas at Lawrence, she has made it her goal to educate her fellow tribe members about the importance of nutrition and fitness.

Mihesuah has long sought to empower American Indians

Get Active for Vegan Earth Day - April 22nd!

The only thing better than going vegan to reduce global warming emissions and protect the environment is helping others take this critical step.

http://www.biteglobalwarming.org/

Let's educate the public that animal agriculture is responsible for more greenhouse gases than all forms of transportation combined- changing our driving habits is not enough! Three times a day, we can make the choice to eat sustainably by leaving meat, dairy, and eggs off our plates.

Here are a few ways you can inform your community about this powerful personal tool we all have to improve the state of the earth:

- Organize a Vegan Earth Day event

- Promote veganism at an existing Earth Day event.

- Distribute special environmental handouts that offer free Vegan Starter Guides and Meatout Mondays, our colorful weekly e-mail with recipes.

Visit http://www.biteglobalwarming.org/active.htm for a Free Vegan Earth Day Pack with a poster, handouts, stickers, sign-up sheet, and more.

Find out more at www.BiteGlobalWarming.org!

Michael A. Weber
Campaign Coordinator
michael@farmusa.org

“Tapped” - free April 1 screening hosted by Harvard Business School's Green Living Program

Film uncorks facts about the bottled water business

“Tapped,” an award-winning documentary from the producers of “Who Killed the Electric Car,” traces the path of the bottled water industry—and the fate of those caught at the intersection of big business and the public good. Catch a free screening hosted by the Harvard Business School's Green Living Program. Movie snacks and drinks will be provided. For more about the film, visit the “Tapped” movie Web site.Thursday, April 1, 3:30 p.m., Aldrich 208, Harvard Business School campus.

How Fish Feel Pain

Oxford University Press has just released Do Fish Feel Pain?, which can be purchased as a PDF through eBooks.com or as a physical book through online retailers.

Do Fish Feel Pain?

Braithwaite, Victoria

http://www.oup.com/us/catalog/general/subject/LifeSciences/Ecology/AnimalBehavior/?view=usa&ci=9780199551200

This multifaceted book explores recent scientific research of whether or not fish can experience pain but also explores human behavior in our relationship to and perception of fish.

We can no longer overlook mounting evidence that fish feel pain and suffer. To avoid eating mammalian flesh for ethical or moral reasons grounded in currently available evidence (that they suffer) requires including fish because evidence now shows that they, too, suffer violence because of their neurological capacities to organize sensation in complex bundles.

Irish Colcannon and Irish Soda Bread

Happy St. Patrick's Day, everyone! Whether you're watching a parade, or simply enjoying a parade of delicious Irish treats, we hope you revel in the holiday. This traditional colcannon by Robin Robertson mixes the best of Irish culinary tradition: mashed potatoes and kale. 

Serves 6

What You Need :

2 pounds Yukon Gold potatoes, peeled and diced 
1 tablespoon olive oil 
1 yellow onion, chopped 
1 leek (white part only), rinsed and chopped 
2 garlic cloves, minced 
3 cups kale, finely shredded 
3 cups green cabbage, finely shredded 
Salt and pepper to taste 
1/2 cup non-hydrogenated margarine 
3/4 cup hot soymilk 

What You Do:

1. Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low, salt the water, cover, and simmer until tender, 15 to 20 minutes.

2. While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and garlic, cover and cook until softened, about 5 minutes. Add the kale and cabbage, season with salt and pepper, cover, and cook until tender, about 10 minutes.

3. When potatoes are cooked, drain and return to the pot. Add the margarine and soymilk, and mash with a potato masher. Stir in the kale and cabbage mixture, season again if necessary, and serve hot. 

Irish Soda Bread

Especially good served warm, rustic loaf this is best eaten the same day it’s made.

By Robin Robertson

Makes 1 loaf

What You Need:

• 1-1/4 cups soymilk
• 1 tablespoon white vinegar
• 1 tablespoon canola oil
• 3 cups unbleached all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

What You Do:

1. Preheat oven to 375 degrees. Combine the soymilk, vinegar, and oil in a bowl and set aside.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt until blended. Stir in the raisins. Add the soymilk mixture and mix well to make a stiff dough.
3. Shape dough into a round loaf and place on a lightly-oiled baking sheet. Pat the top down slightly, then use a sharp knife to cut an X shape on top. Bake until golden brown, about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Vegetables, Fruits, Soy Help Prevent Breast Cancer

Vegetables, Fruits, Soy Help Prevent Breast Cancer Consumption of soy, fruits, and vegetables helps reduce the risk of developing breast cancer, according to a new study published in the American Journal of Clinical Nutrition. Postmenopausal women who consumed plenty of soy, fruits, and vegetables had a 30 percent lower risk of developing breast cancer, compared with those who consumed relatively little of these foods. The research was based on 34,028 women in the Singapore Chinese Health Study. The longer the women had consumed these healthful foods, the less chance they had of developing breast cancer. Butler LM, Wu AH, Wang R, Koh WP, Yuan JM, Yu MC. A vegetable-fruit-soy dietary pattern protects against breast cancer among postmenopausal Singapore Chinese women. Am J Clin Nutr. Published ahead of print February 24, 2010. doi: 10.3945/ajcn.2009.28572. For information about nutrition and health, please visit www.pcrm.org/. Breaking Medical News is a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Avenue, N.W., Suite 400, Washington, DC 20016.
Physicians Committee for Responsible Medicine 5100 Wisconsin Ave., N.W., Ste. 400 Washington, DC 20016	Phone: 202-686-2210 E-mail: info@pcrm.org

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