Plant-Based Nutrition and Type 2 Diabetes Mellitus: Prevention, Risk, Metabolic Health and the Role of Legumes, Dietary Fiber, and Red Meat.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος:	Plant-Based Nutrition and Type 2 Diabetes Mellitus: Prevention, Risk, Metabolic Health and the Role of Legumes, Dietary Fiber, and Red Meat.
Συγγραφείς:	Frigo F; Department of Endocrinology, Rheumatology and Acute Geriatrics, Klinik Ottakring, 1160 Vienna, Austria., Fasching P; Department of Endocrinology, Rheumatology and Acute Geriatrics, Klinik Ottakring, 1160 Vienna, Austria., Brath H; Diabetes and Lipid Metabolism Outpatient Clinic, Gesundheitszentrum Favoriten, 1100 Vienna, Austria.; Faculty of Medicine, Sigmund Freud Private University, 1020 Vienna, Austria.
Πηγή:	Nutrients [Nutrients] 2026 Aug 15; Vol. 18 (16). Date of Electronic Publication: 2026 Aug 15.
Τύπος έκδοσης:	Journal Article; Review
Γλώσσα:	English
Στοιχεία περιοδικού:	Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
Imprint Name(s):	Original Publication: Basel, Switzerland : MDPI Publishing
Ιατρικοί όροι (MeSH):	Diabetes Mellitus, Type 2/prevention & control , Dietary Fiber/administration & dosage , Fabaceae* , Red Meat* , Diet, Vegetarian*, Humans ; Diet, Plant-Based ; Risk Factors
Περίληψη:	Background: Type 2 diabetes mellitus (T2D) is one of the fastest-growing chronic diseases worldwide, affecting an estimated 589 million adults in 2024, with projections rising to 853 million by 2050. Dietary modification is a cornerstone of both T2D prevention and management. Among the various dietary approaches, plant-based dietary patterns have gained increasing attention; however, uncertainty remains regarding the optimal dietary composition and the contribution of specific food groups. Methods: This narrative review summarizes the current evidence on plant-based dietary patterns and their association with T2D prevention and metabolic control, with a particular focus on legumes, dietary fiber, and red and processed meat. Evidence from prospective cohort studies, randomized controlled trials, and meta-analyses was evaluated. Results: Higher adherence to healthy plant-based dietary patterns was consistently associated with up to a 30% lower risk of developing T2D, improved insulin sensitivity, and approximately a 0.30-0.47 percentage-point reduction in glycated hemoglobin (HbA1c). Greater consumption of legumes and dietary fiber was linked to improved glycemic control, enhanced but heterogeneous modulation of gut microbiota composition, reduced low-grade inflammation, and beneficial effects on body weight and lipid metabolism. In contrast, higher intake of processed meat and unprocessed red meat was consistently associated with an increased risk of T2D. Importantly, unhealthy plant-based diets characterized by refined grains, sugar-sweetened beverages, and highly processed foods provided little metabolic benefit and may even increase diabetes risk by up to 13%. The interpretation of the available evidence is limited by the predominance of observational studies, heterogeneous definitions of plant-based dietary patterns, self-reported dietary assessments, and the limited availability of long-term randomized controlled trials. Conclusions: Current evidence supports healthy plant-based dietary patterns as an effective strategy for the prevention and management of T2D. Dietary patterns emphasizing whole plant foods, including legumes, whole grains, fruits, vegetables, nuts, and seeds, while limiting processed and excessive red meat intake, are associated with improved metabolic health. Future high-quality randomized controlled trials with standardized dietary definitions are needed to further define the optimal composition of plant-based diets for diabetes prevention and treatment.
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Contributed Indexing:	Keywords: dietary fiber; dietary patterns; gut microbiota; insulin resistance; legumes; plant-based diet; red meat; type 2 diabetes mellitus
Substance Nomenclature:	0 (Dietary Fiber)
Entry Date(s):	Date Created: 20260827 Date Completed: 20260827 Latest Revision: 20260829
Update Code:	20260829
PubMed Central ID:	PMC13516182
DOI:	10.3390/nu18162672
PMID:	42654252
Βάση Δεδομένων:	MEDLINE

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