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The prevalence of obesity globally has tripled over the last half century, and currently affects around 650 million adults and 340 million children and adolescents (ages 5–19 years). Obesity contributes towards >50 co-morbidities and premature mortality. Obesity is a highly stigmatised condition that is associated with much mental and emotional distress and dysfunction. Thus, obesity is a major contributor to healthcare expenditure globally. Traditionally, the management of obesity stratifies into three major groups that include metabolic (bariatric) surgery, pharmacotherapies, and lifestyle (primarily dietary) strategies. Although listed as a separate category, dietary strategies for obesity remain a central component of any management plan, and often complement other surgical and pharmacotherapeutic options. Indeed, the effectiveness of any management approach for obesity relies upon successful behavioural changes, particularly relating to eating behaviours. In this concise review, we explore the foundational pillars of dietary strategies for obesity: sleep, listening, routine, de-stressing and optimisation of social conditions. We then discuss the importance of balancing dietary macronutrients (including dietary fibre, carbohydrates, protein and ultra-processed foods [UPFs]) as a key dietary strategy for obesity. Although we focus on general principles, we should provide bespoke dietary strategies for our patients, tailored to their individual needs. Rather than judging the utility of a diet based simply on its associated magnitude of weight loss, we should adopt a more holistic perspective in which a dietary strategy is valued for its overall health benefits, including the nurturing of our gut microbiota, to enable them to nurture and protect us. [ABSTRACT FROM AUTHOR]

According to cohort studies, cereal fiber, and whole-grain products might decrease risk for type 2 diabetes (T2DM), inflammatory processes, cancer, and cardiovascular diseases. These associations, mainly affect insoluble, but not soluble cereal fiber. In intervention studies, soluble fiber elicit anti-hyperglycemic and anti-inflammatory short-term effects, partially explained by fermentation to short-chain fatty acids, which acutely counteract insulin resistance and inflammation. ß-glucans lower cholesterol levels and possibly reduce liver fat. Long-term benefits are not yet shown, maybe caused by T2DM heterogeneity, as insulin resistance and fatty liver disease – the glycometabolic points of action of soluble cereal fiber – are not present in every patient. Thus, only some patients might be susceptive to fiber. Also, incretin action in response to fiber could be a relevant factor for variable effects. Thus, this review aims to summarize the current knowledge from human studies on the impact of soluble cereal fiber on glycometabolic gastrointestinal hormones. Effects on GLP-1 appear to be highly contradictory, while these fibers might lower GIP and ghrelin, and increase PYY and CCK. Even though previous results of specific trials support a glycometabolic benefit of soluble fiber, larger acute, and long-term mechanistic studies are needed in order to corroborate the results. [ABSTRACT FROM AUTHOR]

This document is a clinical practice guideline on dietary recommendations for individuals with type 2 diabetes mellitus (T2DM). The guideline emphasizes the importance of individualized therapy, counseling, and self-management for T2DM patients. It discusses the different types of T2DM and the need for personalized diets based on individual preferences and protein requirements. The guideline recommends weight loss as a goal for individuals with excess weight and highlights the benefits of telehealth applications in supporting behavioral modifications and increasing adherence to weight loss programs. Additionally, it provides strategies for weight reduction and maintenance, emphasizing the need for close follow-up and coordination with patients. The text also discusses the impact of various dietary factors on blood glucose response, specifically focusing on the glycemic index (GI) and dietary fiber. It states that a low GI/GL diet is associated with a reduced risk of type 2 diabetes and improved glycemic control. The text emphasizes the importance of dietary fiber, particularly from whole grain products, in reducing the risk of type 2 diabetes, cardiovascular disease, and other diseases. It suggests a target of 30 grams of dietary fiber per day. The text also provides recommendations for specific populations, such as geriatric patients and migrants, and discusses the impact of beverages, particularly sugar-sweetened beverages, on blood glucose control and overall health. It concludes that routine micronutrient supplementation is not recommended for individuals with type 2 diabetes, but vitamin D supplementation may improve insulin resistance in those with established deficiency. The text also explores [Extracted from the article]

This document is a clinical practice guideline on nutritional recommendations for the prevention of type 2 diabetes mellitus (T2DM). The guidelines emphasize the importance of lifestyle interventions, including dietary changes and weight loss, in reducing the risk of T2DM. They recommend a reduction in calorie intake, carbohydrates, and saturated fats, as well as an increase in fiber and plant-based proteins. The guidelines also discuss the role of telehealth in increasing adherence to weight loss programs and accessibility to care. Overall, the guidelines aim to provide evidence-based information for healthier aging and effective prevention of T2DM. The text discusses the use of digital health applications in the treatment of obesity and the benefits of consuming fruits, vegetables, and legumes for reducing the risk of type 2 diabetes. The Zanadio and Oviva Direkt apps provide support for conservative obesity therapy and telehealth elements. The TeLiPro app, although not approved, has shown positive results in reducing HbA1c levels and weight in patients with diabetes. Consuming 200-300g of fruits and vegetables per day significantly reduces the risk of type 2 diabetes. Legumes, such as beans and lentils, can also reduce the risk of type 2 diabetes and improve blood glucose control. These findings highlight the importance of incorporating these foods into a healthy diet. The text provides recommendations and comments on various food and beverage choices for diabetes prevention. Legumes are recommended by the World Health Organization (WHO) and the US Dietary [Extracted from the article]