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Reduce Type 2 Diabetes with Home-Made Meals

Posted by on November 22, 2015

homemade food

Type 2 diabetes makes the body insulin resistant and the pancreas unable to keep the blood sugar levels normal. Even though genetics can cause type 2 diabetes, lifestyle choices also play a significant role in the development of the condition. Choices like lack of exercises and unhealthy meal planning result to obesity or being overweight; which in turn makes a person susceptible to Type 2 diabetes.

A US Department of Commerce report shows that many United States residents prefer to eat in restaurants and other commercial establishments that prepare meals. Oblivious that doing so increases their chances of contracting Type 2 diabetes. It is no secret that eating out leads to increased intake of salt and calorie which are notorious for causing high blood pressure as well as weight gain and are risk causes for heart diseases and diabetes.

As a proven fact, studies show that increasing the intake of homemade meals helps to lower type 2 diabetes risk by at least 13%.

One finding presented in 2015 at the American Heart Association’s Scientific Sessions 2015 in Orlando, for instance, suggest that eating more home-made meals reduces weight gain. Geng Zong, a researcher at the Harvard T. H. Chan School of Public Health in Boston, MA and a few colleagues, conducted the research. They investigated if increased consumption of home-prepared meals offered any protection against type 2 diabetes.

They correlated the development of type 2 diabetes to consumption of home-made meals. About 58,000 women from the Nurse’s Health Study and over forty-one thousand men from the Health Professionals Follow-up study took part in the experiment. As a control measure, all the participants were healthy and free of cancer, cardiovascular diseases and diabetes. For thirty-six years, from 1982 to 2012, their life was under observation after which the results revealed as follows. Those who ate at least two home-made meals in a day or at least 11 to 14 meals a week had lowered their chances of becoming diabetic by 13%. As a result of eating home-made meals, the subjects did not experience massive weight gain over an eight-year period, thereby reducing their risk of type 2 diabetes.

The research, however, had a few limitations, for instance, it lacked adequate data on breakfast patterns in the analysis, and did not point out exactly the number of home-made meals a person should take in a week. Despite the limitations, the link between eating home-made meals and controlling weight gain is indisputable. Since weight gain and obesity are risk factors in type 2 diabetes, controlling them without a doubt reduces the risk of the condition.

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