**1. Introduction**

Noncommunicable diseases pose a significant challenge to most of the high-income and lowincome countries, with growing numbers of people experiencing the health and economic burden of one or more chronic disease conditions. As such, the incidence of diabetes has been on the rise worldwide. The disease may be associated with the poor quality of life and the risk of developing long-term comorbidities and a higher standard rate of mortality. Healthcare professionals are burdened with the task of motivating patients to follow appropriate dietary and exercise guidelines as well as to take insulin injections to improve the regulation of diabetes, and thereby prevent the occurrence of diabetic micro- and macrovascular complications. At present, various interventions are being discussed on an authoritative and regimental level, such as diet, exercise, and even environmental changes.

The more frequently discussed intervention of all is dietary change. Food habits have been shown to be related to the development and management of diabetes—both types 1 and 2, especially through means of influencing glycemic control and insulin resistance. Dietary patterns, rather than individual nutrients, such as the Mediterranean diet, Western diets, and traditional diets, have recently received a great deal of attention in assessing the association between diet and health. In general, to improve glycemic control, a diet rich in fiber and low in saturated fat, sugar, and salt is recommended. Based on considerable medical literature and clinical practice, it has actually been shown that the prognosis of individuals with type 2 diabetes, in particular, is improved with better diet and resulting weight loss. For instance, according to the systematic review by Aguiar et al. [1], it was found that interventions of multicomponent lifestyle involving diet, aerobic exercise, and resistant training were sufficient in inducing modest weight losses and imparting minor improvements in glycemic control, along with the improvements in aerobic fitness and dietary intake.

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