Mediterranean Diet Lowers Women’s Risk for Diabetes

Women following a Mediterranean diet appear to be somewhat protected from developing type 2 diabetes, according to a 20-year study conducted at Brigham and Women’s Hospital. Researchers concluded that the diet, which is rich in olive oil, fruit, vegetables, legumes, nuts, and seeds, changes certain biomarkers, which may explain the lower rates of type 2 diabetes.

In a paper published in JAMA Network Open, the study’s investigators reported that the women who adhered to the diet had a 30% lower rate of type 2 diabetes than those who did not. The diet appears to be particularly effective in preventing diabetes in women who are overweight or obese.

More than 25,000 participants, all female health professionals, were followed for more than 20 years in the longitudinal cohort study. Participants were assigned a diet intake score of 0 to 9, with points assigned for a high intake of a Mediterranean-type diet, low intake of red or processed meat, and moderate alcohol consumption. Those with higher numbers developed diabetes at 30% lower rates than those with lower scores.

According to the authors, the reduced risk for diabetes associated with the Mediterranean diet was explained through the biomarkers related to insulin resistance, body mass index, lipoprotein metabolism, and inflammation. Limitations of the study, the authors noted, were that the participants were predominantly white, well educated, and all were health professionals.

Samia Mora, from Brigham’s divisions of Preventive Medicine and Cardiovascular Medicine, said, “One of the best things patients can do for future health is to improve their diet, and now we are beginning to understand why.”