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Volume 108, Issue 10, October 2008, Pages 1636–1645
Research
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
Abstract
Background
Although
vegan diets improve diabetes management, little is known about the
nutrient profiles or diet quality of individuals with type 2 diabetes
who adopt a vegan diet.
Objective
To
assess the changes in nutrient intake and dietary quality among
participants following a low-fat vegan diet or the 2003 American
Diabetes Association dietary recommendations.
Design
A 22-week randomized, controlled clinical trial examining changes in nutrient intake and diet quality.
Subjects/setting
Participants with type 2 diabetes (n=99) in a free-living setting.
Research design and methods
Participants were randomly assigned to a low-fat vegan diet or a 2003 American Diabetes Association recommended diet.
Main outcome measures
Nutrient intake and Alternate Healthy Eating Index (AHEI) scores were collected at baseline and 22 weeks.
Statistical analyses performed
Between-group
t tests were calculated for changes between groups and paired
comparison t tests were calculated for changes within-group. Pearson's
correlation assessed relationship of AHEI score to hemoglobin A1c and
body weight changes.
Results
Both
groups reported significant decreases in energy, protein, fat,
cholesterol, vitamin D, selenium, and sodium intakes. The vegan group
also significantly reduced reported intakes of vitamin B-12 and calcium,
and significantly increased carbohydrate, fiber, total vitamin A
activity, beta carotene, vitamins K and C, folate, magnesium, and
potassium. The American Diabetes Association recommended diet group also
reported significant decreases in carbohydrate and iron, but reported
no significant increases. The vegan group significantly improved its
AHEI score (P<0.0001), while the American Diabetes Association recommended diet group did not (P=0.7218). The difference in AHEI score at 22 weeks between groups was significant (P<0.0001). With both groups combined, AHEI score was negatively correlated with both changes in hemoglobin A1c value (r=–0.24, P=0.016) and weight (r=–0.27, P=0.007).
Conclusions
Vegan
diets increase intakes of carbohydrate, fiber, and several
micronutrients, in contrast with the American Diabetes Association
recommended diet. The vegan group improved its AHEI score whereas the
American Diabetes Association recommended diet group's AHEI score
remained unchanged.
Copyright © 2008 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
A. A. Greene is a staff dietitian, Physicians Committee for Responsible Medicine, Washington, DC
