Two months on a vegan diet reduces diabetes risk

A trial conducted by Stanford University showed that adopting a vegan diet for two months can notably reduce the risk of heart disease and diabetes. In the study involving 22 pairs of identical twins, one twin from each pair followed a vegan diet while the other consumed an omnivorous diet.
Those on the vegan diet experienced positive changes, including reduced cholesterol, blood sugar improvements, and weight loss, indicating the benefits of transitioning to a more plant-based diet for most people. Participants in both groups received meal deliveries and guidance on preparing healthy, minimally processed food. After the trial, measures for heart health such as cholesterol and blood sugar levels were assessed. The vegan group exhibited a significant decrease in "bad" LDL cholesterol, which lowers the risk of heart issues, while their insulin levels dropped by 20%, potentially reducing the risk of type 2 diabetes.
Additionally, those on the plant-based diet lost an extra 2 kg compared to their counterparts consuming meat and dairy. Christopher Gardner, the study's lead author, highlighted the potential for long-term health improvements within two months on a vegan diet, particularly noting substantial changes in the initial month.
Published in JAMA Network Open, the study used identical twins to minimise genetic influence and controlled for various factors such as different backgrounds.