From plate to pancreas: exploring the link between food and type 2 diabetes

Amal Elrherabi; Mohamed Bouhrim; Mohamed Bnouham

Amal Elrherabi Pharmacology Unit, Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Medicine and Pharmacy, Mohammed First University, Oujda, Morocco
Mohamed Bouhrim Laboratory of Biological Engineering, Team of Functional and Pathological Biology, Faculty of Sciences and Technology, University Sultan Moulay Slimane, Beni Mellal, Morocco
Mohamed Bnouham Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed First University, Oujda, Morocco

Keywords: diabetes, food, insulin resistance, carbohydrates, meat products

Abstract

Diabetes mellitus is a prevalent chronic condition marked by persistent hyperglycemia due to impaired insulin production or utilization. Dietary factors significantly contribute to the development and progression of type 2 diabetes. This review critically examines current literature to explore the relationship between specific dietary components and diabetes risk. Foods implicated in diabetes pathophysiology, such as processed meats, refined carbohydrates, sugar-sweetened beverages, and ultra-processed foods, were analyzed for their biochemical and metabolic impacts. Processed meats containing nitrite-nitrates and N-nitrosamines were found to elevate advanced glycation end products (AGEs), increasing diabetes risk. Refined carbohydrates and sugar-sweetened beverages exacerbate hyperglycemia and insulin resistance by raising calorie density and reducing dietary fiber. Ultra-processed foods, rich in hydrogenated fats and synthetic additives, promote insulin resistance and obesity. High salt intake induces leptin resistance, while excessive sugar consumption triggers hyperinsulinemia and weight gain. Conversely, reducing these dietary risks and promoting balanced diets with whole grains, fiber-rich foods, and unsaturated fats can lower diabetes risk. Targeted dietary modifications, including limiting processed and ultra-processed foods, and adopting healthy dietary patterns, play a pivotal role in preventing and managing type 2 diabetes. These findings underscore the critical importance of dietary interventions in mitigating diabetes prevalence and complications.