In March 2019 researchers from the USA published the results of their study to assess the role of dietary fat quantity and fatty acid composition in body composition, insulin resistance, and insulin secretion in overweight individuals. A total of 75 individuals were involved in the study, with 38 receiving a low-fat vegan diet and 37 a control diet. Information on dietary intake was collected via 3-day dietary records and body composition, insulin resistance and insulin secretion was assessed at the start of the study and again after a 16-week period. Results showed that the low-fat vegan diet decreased the intake of saturated and trans fats and increased polyunsaturated fatty acids, particularly linoleic and α-linolenic acids, which was associated with decreased fat mass and insulin resistance, and increased insulin secretion.
Kahleova H et al. Fat Quantity and Quality, as Part of a Low-Fat, Vegan Diet, Are Associated with Changes in Body Composition, Insulin Resistance, and Insulin Secretion. A 16-Week Randomized Controlled Trial. Nutrients. 2019 Mar 13;11(3). pii: E615