The study investigated whether incorporating mycoprotein, a high-protein, high-fiber food ingredient, into a vegan diet could improve blood sugar control more effectively than a typical high-protein omnivorous diet for people with type 2 diabetes (T2D). Both diets were designed to include 30% of total energy from protein and aimed to explore how diet composition impacts insulin sensitivity and blood sugar management without weight loss being a factor.
Seventeen adults with T2D participated in the five-week trial, which involved either a mycoprotein-rich vegan diet (VEG) or an omnivorous diet (OMNI). The study measured their blood sugar levels, insulin sensitivity, and how their bodies processed glucose before and after the intervention.
Both diets improved how well the body uses insulin in muscles by 37% and significantly reduced HbA1c, a marker of long-term blood sugar levels, in participants. Additionally, the ups and downs of blood sugar throughout the day was improved in both groups. Participants had more time with blood sugar in a healthy range, with the VEG group showing a slightly larger increase in time within this range.
Interestingly, there were no significant differences between the two diet groups in terms of improvements in glycemic control or insulin sensitivity. The addition of mycoprotein, which provided extra dietary fiber in the vegan diet, did not create a noticeable advantage over the omnivorous diet. This suggests that the high-protein content of both diets, along with their fiber content, played a major role in improving blood sugar control.
This study reinforces the idea that high-protein diets can be effective in managing blood sugar levels in people with T2D, regardless of whether the protein comes from plant-based or animal-based sources. Increased dietary protein helps regulate blood sugar by improving how the body uses insulin, which is crucial for people with T2D.
Mycoprotein, derived from fungi, contains a combination of protein and fiber that has been shown to improve blood sugar regulation. Its insoluble fiber content helps reduce spikes in blood sugar after meals. While previous studies suggested mycoprotein might be particularly effective, this study showed no additional benefit from mycoprotein compared to other high-protein sources when it came to glycemic control in T2D.
Practical take aways from this study are, number one to focus on protein. Increasing protein intake to 30% of daily calories, whether from plant or animal sources, can help improve blood sugar levels. Include fiber in your diet. High-fiber foods, like vegetables, whole grains, and mycoprotein, also play an important role in stabilizing blood sugar. Vegan diets can be as effective as omnivorous diets in managing T2D, provided they include sufficient protein and fiber. Regular adherence to a high-protein diet improved insulin sensitivity and reduced blood sugar variability in both groups, highlighting the importance of consistent dietary habits.
The study included a small number of participants, and the interventions were relatively short-term (five weeks). While the findings are promising, larger and longer studies are needed to confirm these results and explore other potential benefits of specific diet types.
Conclusion:
For people with T2D, both high-protein vegan diets with mycoprotein and omnivorous high-protein diets can improve blood sugar control and insulin sensitivity. The improvements observed in this study suggest that the total protein and fiber content of a diet are more important for managing T2D than the specific source of protein. These findings provide valuable insights for healthcare providers and patients seeking dietary strategies to manage T2D effectively.