Plant-based eating patterns are associated with a reduced risk of developing type 2 diabetes and are highly effective in its treatment. Diets that emphasize whole grains, vegetables, fruits, and legumes and exclude animal products improve blood glucose levels, body weight, plasma lipid concentrations, and blood pressure and play an important role in reducing the risk of cardiovascular and microvascular complications. This presentation will review the scientific evidence on the effects of plant-based diets for the prevention and treatment of type 2 diabetes and discusses diet quality, nutrition adequacy, and effects on insulin resistance and beta-cell function. Recommendations are presented to assist registered dietitian nutrition in using plant-based nutrition in clinical practice.
CPE Level: 2
Performance Indicators: 6.2, 8.1, 8.4
- Discuss the health benefits of a plant-based eating pattern based on observational and randomized controlled studies.
- List the potential mechanisms influencing insulin resistance and diabetes risk.
- Describe various strategies for success when providing plant-based nutrition education and counseling.
Meghan Jardine, MS, MBA, RDN, LD, CDE
Meghan Jardine is a registered dietitian nutritionist and a
certified diabetes care and education specialist who specializes in plant-based eating patterns for preventing and treating diabetes. Ms. Jardine previously worked as the associate director of diabetes nutrition education for the Physicians Committee for Responsible Medicine, a Washington, D.C. –based nonprofit organization dedicated to promoting preventative medicine, especially better nutrition, and higher standards in research. Mrs. Jardine works five days a month as a clinical dietitian providing medical nutrition therapy for Parkland Health & Hospital System in Dallas, Texas where she was the coordinator of the Diabetes Self-Management Education and Support program for over 10 years.
Mrs. Jardine earned her bachelor's degree in Food and Nutrition from the University of Maine and a master’s degree in Nutrition and Food Science from Texas Woman’s University. She also has a master's in business administration from the University of Dallas.