Dietary choices play a key role in insulin sensitivity among diabetes patients. An 8-week pilot study was conducted to evaluate whether a mostly plant-based dietary program will lead to improvement in biochemical markers in adults with diabetes.
PRE | POST | ||
---|---|---|---|
Measures | Mean(SD) |
Questions | Difference | p | -Value | |||
---|---|---|---|---|---|---|
Mean(SD) | p | -Value | ||||
HbA1c | 7.3(0.74) | 6.8(0.57) | 0.001 | |||
0.346 | 0.230 | C-Reactive Protein (CRP) | 5.7(9.23) | 4.9(7.25) | 0.720 | |
Average sleep in a 24-h | −0.033 | 0.818 | Total Cholesterol | 158.6(35.31) | 150.1(30.79) | 0.070 |
Feel tired or difficulty staying awake | −0.600 | <0.001 | HDL | 51.5(11.12) | 49.2(11.12) | 0.093 |
Triglycerides | 125.6(59.35) | 116.7(58.53) | 0.378 | |||
LDL | 85.8(28.84) | 80.0(24.10) | 0.151 | |||
Weight management efforts | −0.267 | 0.041Non-HDL | 107.6(30.45) | 100.8(26.64) | 0.151 | |
Insulin | 5.2(8.60) | 3.0(4.34) | 0.111 | |||
BMI | 31.6(6.71) | 30.8(6.29) | 0.002 | |||
Frequency of fast food and sugary drinks | −0.346 | 0.121 | ||||
Frequency of whole fruits servings | 0.179 | 0.239 | ||||
Servings of vegetables per day | 0.714 | 0.003 | 0.002 | |||
Frequency of animal-based proteins (chicken, turkey) | −1.642 | 0.001 | ||||
Frequency of plant-based proteins (beans, lentils) | 1.692 | <0.001 | Weight | 197.7(38.38) | Systolic Blood Pressure | |
Days of moderate to strenuous intensity exercise | 193.3(37.22) | 0.267 | 0.301 | 122.1(10.47) | 131.7(9.72) | 0.013 |
−0.533 | 0.006 | Insulin Dose | 55.9(49.77) | 42.8(33.49) | 0.188 | |
Days of strength/resistance training exercise per week | 0.400 | Blood Sugar | 136.8(13.57) | 134.6(27.07) | ||
Minutes of moderate to strenuous intensity exercise | 0.028 | 0.804 | ||||
Cooking meals | 0.067 | 0.334 | AST | 19.4(5.38) | 21.2(7.89) | 0.615 |
ALT(U/L) | 27.2(31.56) | 21.1(11.73) | 0.340 |
Overall level of health | ||
Time spent cooking in a day | ||
0.167 | ||
0.504 | ||
Cooked meals in a day | ||
0.250 | ||
0.275 | ||
Number of cooked meals for other people | 0.071 | 0.690 |
Enjoy cooking | 0.583 | 0.170 |
Cook for myself | −0.083 | 0.339 |
Difficulty associated with transition to plant-based diet | 1.358 | 0.007 |
Willingness to permanently adopt a plant-based diet | −0.267 | 0.383 |
Willingness to continue with diet/exercise programs | 0.200 | 0.510 |