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
Accepted 11 April 2008.
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.
Address correspondence to: Gabrielle M. Turner-McGrievy, MS, RD, University of North Carolina at Chapel Hill, 2217 McGavran-Greenberg Hall, CB# 7294, Chapel Hill, NC 27599
ABSTRACT
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