Plant-Based Diet Adherence and Type 2 Diabetes Risk Factors: Plant-Based Diet: Type 2 Diabetes Risk Factors

Abstract

Type 2 diabetes (T2D) prevalence is increasing worldwide. Dietary patterns, particularly plant-based diets, have been linked to improved glycemic control and lower T2D risk. Objectives: To analyze the relationship between plant-based dietary patterns and risk factors for T2D using publicly available secondary data. Methods: This cross-sectional secondary data analysis utilized data from the 2019 National Health and Nutrition Examination Survey (NHANES). Adults aged 20–65 years were categorized into four dietary patterns based on 24-hour dietary recalls: vegan, vegetarian, semi-vegetarian, and omnivore. Risk factors analyzed included body mass index (BMI), fasting blood glucose, and HbA1c. Statistical analyses were performed using SPSS version 27.0. ANOVA and post-hoc tests assessed differences among groups, while Spearman correlation evaluated associations between plant-based diet adherence and T2D risk factors. The p-values <0.05 were considered statistically significant. Results: The study included 5,200 adults (52% female; mean age 42.3 ± 12.5 years Mean BMI differed significantly among dietary groups, with vegans showing the lowest (23.1 ± 2.9 kg/m²; 95% CI: 22.9–23.3) and omnivores the highest (27.2 ± 3.7 kg/m²; 95% CI: 27.0–27.4). Fasting glucose and HbA1c were also lowest among vegans and highest in omnivores, indicating better glycemic control with higher adherence to plant-based diets. Higher plant-based diet adherence was associated with lower BMI, fasting glucose, and HbA1c, suggesting reduced metabolic risk. Conclusions: Plant-based diets are associated with reduced T2D risk factors. Public health strategies should promote plant-based eating patterns to mitigate the growing burden of T2D.