At the University of Milan, researchers compared the digestibility of various gluten-free foods in the lab (in vitro) and then with a group of healthy volunteers (in vivo). Their goal was to gauge the effect of the different foods on postprandial glucose and insulin response, as well as to measure triglycerides and free fatty acids after eating.  Quinoa stood out in the study, for producing lower free fatty acid levels and triglyceride concentrations than other GF pastas and breads studied.
European Journal of Nutrition, August 2004; 43 (4):198-204. Epub 2004 Jan 6.

Scientists at the University of British Columbia  reviewed possible mechanisms by which vegetarian dietary practices could theoretically influence athletic performance.  After considering many different factors, including protein levels, carbohydrates, iron, vitamin B-12, and creatine levels, the researchers concluded that “well-planned, appropriately supplemented vegetarian diets appear to effectively support athletic performance.” 
Nutrition.  July-August 2004; 20:696-703.  [Barr and Rideout]

Joseph Awika and Lloyd Rooney, at Texas A&M University, conducted an extensive review of scores of studies involving sorghum, and concluded that the phytochemicals in sorghum “have potential to signiciantly impact human health.”  In particular, they cited evidence that sorghum may reduce the risk of certain cancers and promote cardiovascular health. Click here to download the full paper.
Phytochemistry. 2004 May;65(9):1199-221

University of Hawaii researchers surveyed 271 African-American women and 234 Latin-American women, and assessed their diets. They found that the African-American women consumed more calories and more fat, while the Latino women consumed more carbohydrates and more fiber. While the Latino women weighed less, they were perceived themselves as heavier and reported “greater body image dissatisfaction.”
Obesity Research. April 2004; 12(4):652-60 (Sánchez-Johnsen et al.)

Researchers led by Dr. Mark Pereira collected data on 91,058 men and 245,186 women who participated in 10 studies in the US and Europe. After 6-10 years of followup, the research showed that, for each 10 grams of fiber consumed per day, there was a 14% reduction in heart disease risk and a 25% reduction in risk of dying from heart disease. In short, the cereal fiber in whole grains appears to make heart disease much less likely—and less serious if it does occur.
Archives of Internal Medicine, February 2004; vol 164:370-376

Dr. Nicola McKeown and fellow researchers at Tufts University found that people who eat three or more servings of whole grains a day, especially from high-fiber cereals, are less likely to develop insulin resistance and metabolic syndrome, common precursors of both Type 2 diabetes and cardiovascular disease.
Diabetes Care, February 2004; vol 27:538-546

At the University of Utah, a team led by Dr. Martha Slattery found that high intakes of vegetables, fruits and whole grains reduced the risk of rectal cancer by 28%, 27% and 31% respectively. A high-fiber diet (more than 34 grams of fiber per day) reduced rectal cancer by an impressive 66%, in this study of over 2000 people.
American Journal of Clinical Nutrition, February 2004; 79(2):274-281

Acculturation is the extent to which mainstream customs, beliefs, and practices are adopted by immigrants.  Researchers in Washington State recruited 1,689 adult Hispanic and non-Hispanic participants to investigate whether acculturation is a predictor of fruit, vegetable, and fat intake among Hispanics.  Using the National 5-A Day for Better Health program dietary assessment instruments, researchers determined that highly acculturated Hispanics in Washington State consume significantly fewer fruits and vegetables than less acculturated Hispanics. 
Journal of the American Dietetics Association, January 2004; 104:51-57 (Neuhouser M et al.) 

As part of the well-known Nurses’ Study, Simin Liu and fellow researchers at the Harvard School of Public Health followed over 74,000 women from 1984-1996, and concluded that women who consumed more whole grains consistently weighed less than women who consumed less whole grains.
American Journal of Clinical Nutrition, November 2003; vol 78(5):920-927

Researchers at the Royal Veterinary and Agricultural University, in Frederiksberg, Denmark, compared three different loaves: einkorn bread made with honey-salt leavening; naturally-leavened einkorn bread made with crushed whole grains; and commercial yeast bread made with modern wheat. The naturally-leavened einkorn loaves significantly reduced the gastrointestinal response of GIP (glucose-dependent insulinotrophic polypeptide), a hormone important in controlling insulin secretion.
European Journal of Clinical Nutrition, October 2003; 57(1):1254-61

While there are currently few data specifically connecting vegetarian diets and diabetes prevention or treatment, it is known that many of the specific foods that make up a vegetarian diet have advantages in the treatment of type 2 diabetes.  These foods include whole grains, legumes, nuts, seeds, soy proteins, and plant sterols.  This summary article from researchers at the University of Toronto details the benefits of different plant foods, and concludes that evidence documented in both cohort studies and intervention studies show that vegetarian diets “can help reduce the risk of developing type 2 diabetes and cardiovascular disease—a major complication of type 2 diabetes.”
American Journal of Clinical Nutrition. September 2003; 78(suppl):610S–6S. [Jenkins D et al.]