Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia (high sugar) resulting from defects in insulin secretion, insulin action, or both.

There are largely 2 types of Diabetes:

Type 1 diabetes is a chronic illness characterized by the body’s inability to produce insulin due to the autoimmune destruction of the beta cells in the pancreas. Although onset frequently occurs in childhood, the disease can also develop in adults.

Type 2 diabetes mellitus consists of an array of dysfunctions characterized by hyperglycemia and resulting from the combination of resistance to insulin action, inadequate insulin secretion, and excessive or inappropriate glucagon secretion.

The chronic hyperglycemia of diabetes is associated with long-term damage, dysfunction, and failure of various organs, especially the eyes, kidneys, nerves, heart, and blood vessels.

Therapeutic options

Interventions designed to impact an individual’s physical activity levels and food intake are critical parts of type 2 diabetes management. All patients should receive standardized general diabetes education (individual or group, preferably using an approved curriculum), with a specific focus on dietary interventions and the importance of increasing physical activity. While encouraging therapeutic lifestyle change is important at diagnosis, periodic counselling should also be integrated into the treatment programme.

Weight reduction, achieved through dietary means alone or with adjunctive medical or surgical intervention, improves glycaemia control and other cardiovascular risk factors. Modest weight loss (5–10%) contributes meaningfully to achieving improved glucose control. Accordingly, establishing a goal of weight reduction, or at least weight maintenance, is recommended.

Dietary advice must be personalized. Patients should be encouraged to eat healthy foods that are consistent with the prevailing population-wide dietary recommendations and with an individual’s preferences and culture. Foods high in fibre (such as vegetables, fruits, wholegrains and legumes), low-fat dairy products and fresh fish should be emphasized. High-energy foods, including those rich in saturated fats, and sweet desserts and snacks should be eaten less frequently and in lower amounts.