The Global Burden of Type 2 Diabetes Attributable to Dietary Risks: Insights from the Global Burden of Disease Study 2019

Abstract

The Global Burden of Disease Study (GBD) 2019 reveals an increasing prevalence of Type 2 Diabetes Mellitus (T2DM) from 1990 to 2019. This study delves into the role of dietary risk factors across different demographic and socioeconomic groups. Utilizing data from the GBD 2019, it analyzes age-adjusted T2DM metrics—death counts, Disability-Adjusted Life Years (DALYs), and Age-Standardized Rates (ASRs)—stratified by age, sex, and region. The study employed Estimated Annual Percentage Changes (EAPCs) to track trends over time. The results show that in 2019, 26.07% of T2DM mortality and 27.08% of T2DM DALYs were attributable to poor diets, particularly those low in fruits and high in red and processed meats. There was a marked increase in both the death rate and DALY rate associated with dietary risks over this period, indicating the significant impact of dietary factors on the global T2DM landscape. Geographic variations in T2DM trends were significant, with regions like Southern Sub-Saharan Africa and Central Asia experiencing the most substantial increases in Age-Standardized Mortality Rate (ASMR) and Age-Standardized DALY Rate (ASDR). A positive correlation was noted between Socio-Demographic Index (SDI) and T2DM burden due to dietary risk factors. The study concludes that targeted public health initiatives promoting dietary changes could substantially reduce the global T2DM burden.

Association of PM 2.5 and its components with hospital admissions, length of hospital stay, and hospital costs due to type 2 diabetes in Shanghai

“…Within the Global Burden of Disease Study (GBD), PM2.5 was identified as the third major contributory factor for type 2 diabetes (Collaborators, 2020). GBD 2019 findings suggested that approximately 20% of the global burden related to type 2 diabetes may be attributed to PM2.5 exposure (Collaborators, 2020;Forray et al, 2023). PM2.5 is made up of several components, such as black carbon (BC), chloride (Cl), nitrate (NO3 -), ammonium (NH4 + ), sulfate radical (SO4 2-), and organic matter (OM) (Wei et al, 2023).…”