Plant-based low carbohydrate eating pattern associated with a reduction in cardiovascular & cancer mortality in individuals with type 2 diabetes

Researchers from Harvard T.H. Chan School of Public Health found that adhering to a plant-based low carbohydrate diet was associated with a reduction in overall cardiovascular and cancer mortality in individuals with type 2 diabetes.

The study, published in Diabetes Care, used data from 7,224 women and 2,877 men who participated in the Nurses’ Health Study and the Health Professionals follow up Study. All participants were selected as they had all developed type 2 diabetes after the study had begun. Participants were assessed every other year, with examination of dietary habits including those eating animal proteins and fats, plant-based proteins and fats, high quality carbohydrates and low quality carbohydrates. The researchers found a 24% reduction in all cause mortality among individuals adhering to a low carbohydrate diet pattern with health benefits higher for the dietary patterns that emphasized plant-based foods including whole grains. Researchers noted that the strongest health benefits were recorded among those individuals who also had healthy lifestyle habits including those who exercised regularly and non smokers etc.