Novel approach to investigate the association between type 2 diabetes risk and dietary fats in a dietary pattern context: a scoping review

Abstract

The effect of dietary fat on type 2 diabetes (T2D) risk is unclear. A posteriori dietary pattern methods have been increasingly used to investigate how dietary fats impact T2D risk. However, the diverse nutrients, foods and dietary patterns reported in these studies requires examination to better understand the role of dietary fats. This scoping review aimed to systematically search and synthesize the literature regarding the association between dietary patterns characterized by dietary fats and T2D risk using reduced rank regression. Medline and Embase were searched for cross-sectional, cohort or case-control studies published in English. Of the included studies (n = 8), five high-fat dietary patterns, mostly high in SFA, were associated with higher T2D risk or fasting glucose, insulin and Homeostasis Model Assessment (HOMA) levels. These were mostly low-fiber (n = 5) and high energy-density (n = 3) dietary patterns characterized by low fruit and vegetables intake, reduced fat dairy products and higher processed meats and butter intake. Findings from this review suggest that a posteriori dietary patterns high in SFA that increase T2D risk are often accompanied by lower fruits, vegetables and other fiber-rich foods intake. Therefore, healthy dietary fats consumption for T2D prevention should be encouraged as part of a healthful dietary pattern.

The association of dietary indices for hyperinsulinemia and insulin resistance with the risk of metabolic syndrome: a population‐based cross‐sectional study

“…Conversely, diets rich in fiber, whole grains, and healthy fats (such as monounsaturated and polyunsaturated fats) have been associated with improved insulin sensitivity. 6 Hyperinsulinemia is characterized by elevated levels of insulin in the blood and is often linked to insulin resistance. 7 Dietary factors that lead to rapid spikes in blood glucose, such as high‐glycemic index foods and sugary beverages, can contribute to hyperinsulinemia.…”