Prevention and management of type 2 diabetes: dietary components and nutritional strategies
Open accessAbstract
In the past couple of decades, evidence from prospective observational studies and clinical trials has converged to support the importance of individual nutrients, foods, and dietary patterns in the prevention and management of type 2 diabetes. The quality of dietary fats and carbohydrates consumed is more crucial than is the quantity of these macronutrients. Diets rich in wholegrains, fruits, vegetables, legumes, and nuts; moderate in alcohol consumption; and lower in refined grains, red or processed meats, and sugar-sweetened beverages have been shown to reduce the risk of diabetes and improve glycaemic control and blood lipids in patients with diabetes. With an emphasis on overall diet quality, several dietary patterns such as Mediterranean, low glycaemic index, moderately low carbohydrate, and vegetarian diets can be tailored to personal and cultural food preferences and appropriate calorie needs for weight control and diabetes prevention and management. Although much progress has been made in development and implementation of evidence-based nutrition recommendations in developed countries, concerted worldwide efforts and policies are warranted to alleviate regional disparities.
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Low glycemic index diets improve glycemic control and reduce cardiovascular complications in aging populations with diabetes.
“Diabetes: Low glycemic index diets improve glycemic control and reduce cardiovascular complications. These emphasize whole grains, legumes, nuts, and fresh produce while limiting refined sugars [67].”
From The Power of Environment: A Comprehensive Review of the Exposome's Role in Healthy Aging, Longevity, and Preventive Medicine-Lessons from Blue Zones and Cilento (2025) · cites this paper as [67]
The ‘Quality of carbohydrates’ section reports lower HbA1c with low-GI diets in people with diabetes. ‘Dietary patterns’ reports improvements in cardiovascular risk factors, not a reduction in cardiovascular complications. Neither passage establishes the claim specifically for aging populations, and the paper does not identify the entire listed combination of foods as defining a low-GI diet. (LLM, conf=0.88)
Experimental — accuracy not yet measuredModerately higher protein intake (20-30%) can support diabetes management by enhancing satiety.
“some research suggests that moderately higher protein intake (20–30%) can support diabetes management by enhancing satiety”
From 13. Older Adults: Standards of Care in Diabetes—2026 (2026) · cites this paper as [88]
The Dietary patterns section (page unavailable) reports that high-protein diets improved glycemic control and cardiovascular risk factors in people with diabetes, supporting their potential role in management. The Protein section (page unavailable) also advises maintaining or increasing protein intake during energy-reduced diets, but the copy does not specify 20–30% protein intake or identify enhanced satiety as the mechanism. (LLM, conf=0.87)
Experimental — accuracy not yet measuredIn a meta-analysis of 11 cohort studies, low-carbohydrate and high-carbohydrate diets did not differ in diabetes incidence, and low-carbohydrate diets could be harmful if fat comes from red meat.
“In a meta-analysis of 11 cohort studies,715 a low-carbohydrate diet was no different than a high-carbohydrate diet regarding incidence of DM715,834 and could be harmful if fat sources are derived from red meat.835”
From American Association of Clinical Endocrinology Clinical Practice Guideline: Developing a Diabetes Mellitus Comprehensive Care Plan-2022 Update. (2022) · cites this paper as [834]
In addition to obesity, the consumption of specific foods might influence the risk of diabetes.
“In addition to obesity, the consumption of specific foods might influence the risk of diabetes.41”
Refined carbohydrates, including in sugar-sweetened beverages, increase the risk of diabetes.
“whereas refined carbohydrates, including in sugar-sweetened beverages, increase this risk.41,45–47”
Some research has found successful management of type 2 diabetes with meal plans including slightly higher levels of protein (20-30%), which may contribute to increased satiety.
“Some research has found successful management of type 2 diabetes with meal plans including slightly higher levels of protein (20-30%), which may contribute to increased satiety (196).”
From 5. Facilitating Positive Health Behaviors and Well-being to Improve Health Outcomes:<i>Standards of Care in Diabetes—2023</i> (2023) · cites this paper as [196]
Available evidence from prospective cohorts indicates red meat consumption as a risk factor for the development of type 2 diabetes.
“Thus, available evidence from prospective cohorts indicates red meat consumption as a risk factor for the development of type 2 diabetes (6).”
From Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes (2015) · cites this paper as [6]
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Research works printed but not linked: 1
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The Impact of Artificial Sweeteners on Body Weight Control and Glucose Homeostasis
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- Authors
- Ley, S. H., Hamdy, O., Mohan, V., & Hu, F. B.
- Affiliations
- Harvard University (US)
- Joslin Diabetes Center (US)
- Madras Diabetes Research Foundation (IN)
- Corresponding author
- Hu, Frank B
- Venue
- The Lancet
- Publisher
- Elsevier BV
- Published
- 2014-06
- Volume
- 383
- Issue
- 9933
- Pages
- 1999-2007
- ISSN
- 0099-5355 (ISSN-L)
- 0140-6736
- PMC
- PMC4751088
- OpenAlex
- W2039961296
- Cited by
- 1,301
- References
- 94
- Citations by year
- 2026: 56 · 2025: 90 · 2024: 130 · 2023: 131 · 2022: 128 · 2021: 126 · 2020: 112 · 2019: 147 · 2018: 126 · 2017: 89 · 2016: 80 · 2015: 68 · 2014: 13 · 2012: 1
- FWCI
- 13.11
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- The Lancet (publishedVersion)
- PubMed (publishedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Institutes of Health
- Canadian Institutes of Health Research
- National Heart, Lung, and Blood Institute (HL60712, R01HL060712)
- National Cancer Institute (U54CA155626)
- National Institute of Diabetes and Digestive and Kidney Diseases (R01DK058845, P30DK046200, DK58845)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes, Cardiovascular Risks, and Lipoproteins
- Keywords
- type 2 diabetes, diabetes prevention, diabetes management, dietary habits, diet quality, whole grains, fruits and vegetables, Fabaceae, nuts, alcohol consumption, refined grains, red and processed meat, sugar-sweetened beverages, glycemic control, serum lipids, Mediterranean diet, low glycemic index diet, low-carbohydrate diet, vegetarian diet, weight management, dietary recommendations, regional disparities
- MeSH terms
- Adult, Alcohol Drinking, Beverages, Energy Intake, Diabetes Mellitus, Type 2, Diet, Dietary Carbohydrates, Dietary Fats, Dietary Proteins, Feeding Behavior, Food, Humans, Minerals, Nutritional Status, Vitamins, Weight Loss, Adiposity
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