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In general, sources of foods (e.g., animal vs. plant, refined versus unrefined) are equally important as, if not more important than, specific ratios of carbohydrate, protein, and fats when it comes to glycemic control and the prevention of type 2 diabetes. Moreover, in the most practical terms, people eat foods and combinations of foods, not individual macronutrients or macronutrient ratios. However, it is worth highlighting research on macronutrients and food sources that supports the use of plant-based foods in treating insulin resistance, improving overall health, and reducing mortality. When these individuals were followed for a total of 74 weeks, a sustained and equivalent weight loss was noted in both groups, but there was a significant absolute reduction in hemoglobin A1c of −0.40 points in the vegan group versus +0.01 in the ADA group .


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In addition, there was a significant reduction in total cholesterol (−20.4 mg/dL vs. −6.8 mg/dL) and LDL cholesterol (−13.5 mg/dL vs. −3.4 mg/dL) in the vegan versus ADA diet, respectively. Large cohort studies demonstrate that the prevalence and incidence of type 2 diabetes are significantly lower among those following plant-based eating patterns compared with omnivores and even semi-vegetarians. Those following plant-based diets tend to have lower body mass indices, which protects against type 2 diabetes. Nevertheless, differences in diabetes risk persist despite adjustments for adiposity. Effect of high protein vs high carbohydrate intake on insulin sensitivity, body weight, hemoglobin A1c, and blood pressure in patients with type 2 diabetes mellitus.

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