Of the 155 patients who had a raised HbA1c level of less than 7% at the onset, less than 1/5th (only 22 individuals) still had raised HbA1c level after three months. At the end of six months, individuals on both diets had decreased levels of HbA1c.
Individuals consuming both diets, lost weight and had decreases in blood glucose and HbA1c levels, but the reductions were more noteworthy in those who consumed the Mediterranean-diet.
The Mediterranean diet also postponed the need for high blood pressure medications irrespective of weight loss. Further, more patients who consumed the Mediterranean diet also had higher increases in HDL-cholesterol levels (good cholesterol) and lowering of fats.
Overall, the results showed that with sustained nutritional guidance, only 44% of newly diagnosed diabetic patients on a Mediterranean diet vs. 70% of those on a low-fat diet needed drug treatment as well as diet to manage their diabetes. Moreover, individuals on the Mediterranean diet also had a significant decrease in some risk factors that affect the heart.