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Dietary Factors Influencing Prediabetes Progression to Type 2 Diabetes or Regression to Normoglycemia: A Review
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Z Bahadoran    , P Mirmiran |
| Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran. , mirmiran@sbmu.ac.ir |
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Abstract: (60 Views) |
Prediabetes (Pre-DM), an intermediate dysglycemia characterized by isolated impaired fasting glycemia (i-IFG), isolated impaired glucose tolerance (i-IGT), or combined IFG-IGT, affects about 30% of middle-aged adults. Pre-DM increases the risk of developing type 2 diabetes (T2D), cardiovascular diseases, and death. Little is known about the possible factors affecting the likelihood of Pre-DM regression/progression. This study aimed to review the current evidence obtained from observational studies and clinical trials investigating the association of dietary factors with either the progression of Pre-DM to T2D or its regression to normoglycemia. Observational studies’ findings imply the protective effects of dairy products, fruits, and vegetables and adherence to healthy dietary patterns like the Mediterranean diet and those with a low-glycemic index (GI) against Pre-DM progression, favoring its regression to normoglycemia. The findings of clinical trials indicate that compared to common therapeutic approaches, lifestyle interventions, including dietary modifications and adherence to healthy dietary patterns, have similar/superior significant and sustained effectiveness in delaying or preventing Pre-DM progression. Dietary modifications focusing on restricted energy intake aiming to favor at least a 5% body weight (BW) loss or maintain the ideal BW, diets with higher protein and fiber content, and adherence to low-GI and Mediterranean diets may increase the chance of Pre-DM regression and returning to normoglycemia. |
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| Keywords: Prediabetes, Type 2 diabetes, Diet |
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Full-Text [PDF 666 kb]
(60 Downloads)
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Type of Study: Review |
Subject:
Nutrition
Received: 2023/04/4 | Accepted: 2023/09/5 | Published: 2023/09/1
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