Plant-Based Diet Linked to Lower Diabetes Risk, New Long-Term Study Finds
A team of researchers from Queen’s University Belfast in Ireland reports that a diet centered on fresh fruits and vegetables can cut the chance of developing diabetes by about 24 percent. The study notes that consuming high amounts of refined grains and sugary beverages raises the risk. Findings were published in the Diabetes and Metabolism journal.
Involved were 113,097 participants who first provided information about their health and eating habits, and also gave blood samples for a baseline assessment. The study then followed these individuals for twelve years, gathering ongoing health and dietary data to track outcomes.
At the end of the observation period, subsequent blood tests showed that a wholesome, plant-forward pattern—rich in fruits, vegetables, whole grains, and whole wheat—was associated with a 24 percent reduction in diabetes risk. This protective effect persisted even in the presence of genetic predisposition and other common risk factors such as obesity and aging, alongside levels of physical activity.
The researchers also noted that frequent intake of sugary drinks, high-sugar foods, and refined grains correlates with a higher likelihood of developing type 2 diabetes. Conversely, a nutrient-dense plant-based pattern helps keep key health markers in check, including triglycerides, blood sugar measured by HbA1c, C-reactive protein as a marker of inflammation, and insulin-like growth factor. These indicators are linked to the overall probability of diabetes developing in a person.
Additional context from prior work highlights how immune system activity can influence brain health and mood, underscoring the broader impact of diet on systemic well-being and cognitive function. [CITATION: Queen’s University Belfast study, Diabetes and Metabolism journal, 2024]