Food groups in dietary prevention of type 2 diabetes

Abstract

According to the World Health Organization diabetes will be the seventh leading cause of death worldwide in 2030. Majority of diabetic patients suffer from type 2 diabetes (T2DM), which is mostly avoidable. The most important modifiable risk factors of type 2 diabetes are: overweight and obesity, improper diet, sedentary lifestyle and tobacco smoking. Even in prediabetic state, improving diet and physical activity can slow down or even stop progression to diabetes. In the view of health burden of diabetes it is essential to thoroughly investigate the risk factors and develop more specific preventive strategies. Recently published studies focus on food groups rather than individual products to assess the link between nutrition and risk of type 2 diabetes. Identifying food groups of possible beneficial and deleterious effect on the risk of type 2 diabetes could facilitate the dietary counselling. The aim of the overview is to summarize the possible association between consumption of food groups on the risk of type 2 diabetes on the basis of available literature. Observations from studies and meta-analyses indicate on an inverse association between consumption of fresh vegetables and fruit, whole grains, lean dairy, fish, nuts and the risk of type 2 diabetes. Food groups that seemed to increase the risk of type 2 diabetes are: red and processed meat, refined grains, sugar-sweetened beverages. It is important to note, that no individual nutrients, but diverse dietary pattern, composed of every recommended food group in adequate amounts can contribute to healthy lifestyle and T2DM prevention.

Association Between Nutritional Habits and Glycosylated Hemoglobin Level in Type 2 Diabetes Mellitus

“…A consultation with a diabetic nurse or dietician is obligatory when patients are newly diagnosed and is important in reducing the complications that occur from elevation of HbA1c (Delahanty, 2020). To confirm what the researchers of the current study discussed, previous studies highlighted that the type and components of food are vital and significant in the improvement and management of T2D (Basiak-Rasala, Rozanska & Zatonska, 2019;Ojo, 2019). Furthermore, nutrient profiles of 23596 individuals in New Zealand showed that more than half of them mentioned that their food package is considered to be unhealthy in relation to systems of nutrition (Jiang et al, 2012).…”

Association of Glycemic Control With Different Diets Followed by Patients With Type 2 Diabetes: Findings From Qatar Biobank Data

“…Therefore, nutritional intervention is an important and contributing factor in reducing the progression of the disease and preventing the emergence of complications related to type 2 diabetes. Studies revealed that the type and composition of the diet could play a role in the development and management of T2DM ( 5 – 7 ). The consumption of high amounts of fatty and sugary food would lead to obesity, which in turn may contribute to the risk of increased insulin resistance, especially if there is an accumulation of visceral fat ( 8 ).…”

Association Between Eating Habits and Risk of Obstructive Sleep Apnea: A Population-Based Study

“…In this study, fruit consumption more than once per day was found to be related to a decreased OSA risk, which was consistent with the results from a randomized trial in Greece that adherence to the Mediterranean diet, one of the characteristics of which was a higher proportion of fruit consumption, was effective in reducing the AHI and lessening the severity of OSA. 14 Fruit also played a protective effect on OSA-related diseases, such as obesity, 35,36 metabolic syndrome, 37,38 diabetes, 39 and 40 Several potential mechanisms were underlying the impact of fruit consumption on the risk of OSA. First, OSA was associated with oxidative stress.…”