Is eating a plant-based diet the key to fighting chronic disease? new study Published in the medical journal The science and practice of diet Unveiled new benefits of abstaining from animal products.
Researchers found that eating a plant-based diet reduced inflammatory food products advanced glycation (AGEs) — a biomarker implicated in chronic diseases such as type 2 diabetes and cardiovascular disease — by about 80 percent. Comparatively, a diet that included meat and dairy reduced lifespans by 15 percent.
AGEs are compounds that form in the bloodstream when proteins or fats combine with glucose. AGEs cause inflammation and oxidative stress, which eventually leads to chronic disease.
Simply replace fatty meats and dairy products with less fat vegan diet led to a significant reduction in advanced glycation end products — inflammatory compounds found to a greater degree in animal products than plants,” lead study author Hana Kahliova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine (PCRM) said in a statement.
The decrease in AGEs was correlated with mean Weight loss Kahlyova said 14 pounds and improved insulin sensitivity.
Ages can be eaten through the diet, and animal products are generally higher in ages than plant foods. AGEs also form during normal metabolism and form at an increased rate when a person has metabolic syndrome – a group of accompanying conditions that include high blood sugar, high cholesterol, high blood pressure, and insulin resistance.
The health benefits of a vegetarian diet
In the study, 244 overweight participants were randomly assigned to the intervention group, which ate a low-fat vegetarian diet, or a control group, and made no changes in diet, for 16 weeks.
At the beginning and end of the study, body composition was measured and insulin sensitivity assessed. Dietary AGEs were calculated based on self-reported dietary intake records, and the Dietary AGEs database was used to estimate dietary intake of AGEs.
Among the study participants, harmful nutrients decreased by 79 percent in the vegetarian group, compared to 15 percent in the control group. About 55 percent of the nutrient reduction in the vegetarian group was attributed to reduced meat intake, 26 percent to reduced dairy intake, and 15 percent to reduced consumption of added fats.
The reduction in white meat consumption made the largest difference in nutrients that come from meat (59 percent), followed by processed meat (27 percent).
Body weight decreased by about 14 pounds in the vegetarian group, compared to about one pound in the control group, largely due to reduced fat mass, particularly visceral fat. Insulin sensitivity improved in the intervention group.
The authors say that these findings support previous observations of positive effects of low-life diets on weight, body fat, and insulin resistance.
A plant-based diet reduces the risk of diabetes
This study builds on a growing body of evidence linking a nutritious vegetarian diet to a lower incidence of type 2 diabetes. a study Published earlier this year in the scientific journal diabetes It was found that consumption of plant foods such as fruits, vegetables, nuts, coffee, and legumes was associated with a lower risk of type 2 diabetes.
The study, conducted by researchers in the Department of Nutrition at Harvard T.H. Chan School of Public Health, distinguished between healthy and unhealthy plant foods according to their current association with type 2 diabetes, cardiovascular disease, certain types of cancer, and other conditions, including obesity and stress. high blood;
The researchers found that participants who developed type 2 diabetes in the study’s follow-up period ate fewer foods in the “healthy plant” category, along with higher body mass index, blood pressure and cholesterol — and used medications to address these issues.
“While it is difficult to extract contributions from individual foods because they are analyzed together as a pattern, individual metabolites from consumption of plant foods rich in polyphenols such as fruits, vegetables, coffee and legumes are all closely associated with a healthy plant-based diet,” Professor Frank Hu, who led the study, said in a statement. Diet-based and lower risk of diabetes.
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