ROLE OF NUTRITION IN THE PREVENTION AND MANAGEMENT OF TYPE 2 DIABETES MELLITUS
DOI:
https://doi.org/10.31674/ijfdc.2025.v1i02.005Abstract
Type 2 Diabetes Mellitus (T2DM) is a major and growing public health challenge globally. Nutrition plays a central role both in preventing the onset of T2DM and in managing its progression. Key nutritional strategies include maintaining healthy body weight, optimizing macronutrient composition (especially the quality of carbohydrates and dietary fats), increasing fiber intake, and aligning dietary patterns with individual preferences and metabolic goals. Diets that emphasize whole grains, legumes, fruits, vegetables, nuts, and unsaturated fats, while limiting refined carbohydrates, red and processed meat, sugar-sweetened beverages, and saturated or trans fats have demonstrated benefits in reducing risk of T2DM and improving glycemic control, lipids and other metabolic biomarkers. Emerging evidence also highlights the influence of vitamins, minerals, epigenetics, and gut microbiota in modulating individual responses to diet interventions. While there is no one-size-fits-all diet, dietary patterns such as the Mediterranean diet, low-glycemic index diets, vegetarian or plant-based diets, and modestly reduced-carbohydrate diets have shown consistent efficacy. Personalized nutrition, incorporating medical nutrition therapy as part of multidisciplinary care, can achieve meaningful reductions in HbA1c (often up to 2 %) and other risk factors over 3‑6 months. In sum, nutritional interventions are foundational to both preventing T2DM and optimizing its management, acting synergistically with lifestyle modifications and, where needed, pharmacotherapy.
Keywords:
Nutritional therapy, Dietary habits, Fiber and Protein intake, Limiting intake saturated and trans fats, Healthy fats like omega-3, PUFA, Weight management, Micronutrient and vitamin balance, Insulin resistance improvement, Glucose control, Physical activity and lifestyleDownloads
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