Type 2 diabetes is a common condition in which blood sugar levels become too high. It increases your risk of getting serious problems with your eyes, heart and nerves. This disease is linked to being overweight or inactive, or having a family history of type 2 diabetes. The number of people with type 2 diabetes is increasing significantly: in 2014, there were 1.8 billion people with diabetes, double the number in 2000. Tempeh consumption may improve abnormal blood glucose and lipid parameters in patients with type 2 diabetes. A review by D. Y. Kwon examined the effects of fermented soybean consumption on the prevention and treatment of type 2 diabetes [1]. He concluded that fermented soy products may help prevent or slow the progression of type 2 diabetes. The improvement in diabetes patients may be related to the nutritional composition of tempeh. It is a good source of protein, isoflavones, fibre, minerals and B vitamins. Its fermentation process may also improve the bio-availability of nutrients.
A study conducted at National Pingtung University, Taiwan, investigated whether tempeh could reduce tissue damage in obese diabetic mice [2]. The researchers found that consuming a high dose of tempeh (0.6 g per kg of mouse) for 1 month significantly reduced serum glucose and body weight. After 3 months, lipid droplet size and lipid accumulation in the liver, aorta and kidney improved. They also found that tempeh consumption led to the recovery of damaged tissue in the heart and pancreas. They recommend that tempeh should be taken as a dietary supplement by people with type 2 diabetes.
[1] Kwon D Y. et al. Antidiabetic effects of fermented soybean products on type 2 diabetes,. Nutrition Research, 2010, 30(1), 1-13
[2] Hui‐Kan Su et al. The effects of using tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023 Jun; 11(6): 3339–3347.