An estimated 425 million people globally have diabetes, accounting for 12% of the world's health expenditures, and yet 1 in 2 persons remain undiagnosed and untreated. Applications of artificial intelligence (AI) and cognitive computing offer promise in diabetes care. The purpose of this article is to better understand what AI advances may be relevant today to persons with diabetes (PWDs), their clinicians, family, and caregivers. The authors conducted a predefined, online PubMed search of publicly available sources of information from 2009 onward using the search terms “diabetes” and “artificial intelligence.” The study included clinically-relevant, high-impact articles, and excluded articles whose purpose was technical in nature. A total of 450 published diabetes and AI articles met the inclusion criteria. The studies represent a diverse and complex set of innovative approaches that aim to transform diabetes care in 4 main areas: automated retinal screening, clinical decision support, predictive population risk stratification, and patient self-management tools. Many of these new AI-powered retinal imaging systems, predictive modeling programs, glucose sensors, insulin pumps, smartphone applications, and other decision-support aids are on the market today with more on the way. AI applications have the potential to transform diabetes care and help millions of PWDs to achieve better blood glucose control, reduce hypoglycemic episodes, and reduce diabetes comorbidities and complications. AI applications offer greater accuracy, efficiency, ease of use, and satisfaction for PWDs, their clinicians, family, and caregivers.

In preparation for an intervention study in three rural Iowa restaurants, 250 customers were surveyed regarding their interest in dietary change, perceptions of the restaurant, and interest in healthy options. Customers were ages 18 to 88, with a mean age of 52, and 53% were women. Most agreed that the restaurant offers healthy meals. Options customers stated they were most likely to order if available included meat that is baked or broiled, whole-wheat bread, fresh fruit or steamed vegetables, and regular salad dressing on the side. They were least interested in low-fat sour cream, low-fat salad dressing, low-fat milk, low-calorie dessert, and holding high-fat ingredients. Women were more likely to indicate interest in healthy options than were men. Interest in several options was also positively associated with age. Increasing the healthy options in restaurants may be especially effective in changing the dietary intake of women and older adults.