Providing healthy meals to individuals with Type 2 diabetes modestly reduced blood sugar levels, underscoring the need for ongoing research to refine food-as-medicine programs.
“We found that when people gained access to the program, their blood sugar did fall, but the control group had an almost identical drop,” says Doyle, the Erwin H. Schell Professor of Management at MIT Sloan.Given that these kinds of efforts have barely been studied through clinical trials, Doyle adds, he does not want one study to be the last word, and hopes it spurs more research to find methods that will have a large impact.
Those results leave Doyle and his co-authors seeking to explain why the food intervention didn’t have a bigger relative impact. In the first place, he notes, there could be some basic reversion to the mean in play — some people in the control group with high blood sugar levels were likely to improve that even without being enrolled in the program.
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