Association between Dietary Pattern and Insulin Resistance

The current evidence supports the fact that obesity is directly involved in a significant correlation with insulin resistance and type 2 diabetes mellitus (T2DM). Many studies have been published to report the role of many micronutrients, including carbohydrate, lipids and proteins which enhance or worsen the sensitivity of insulin. Thus, this literature review aims to assess the potential association between the different dietary components and insulin resistance based on the findings from the current studies in the literature. It has been suggested that replacing the consumption of fructose with other carbohydrates substances as fibers and starch might reduce such events and enhance insulin sensitivity as these substances pass intact through the gastrointestinal tract to the colon where they begin to be fermented. Additionally, carbohydrates substances reduce the utilization of free fatty acids by enhancing G-coupling through inhibition of the hormone-sensitive lipase, while the effect of overconsumption of glucose and fructose on insulin resistance is still controversial. Moreover, the quality of lipids is far more important than the quantity. Therefore, frequent ingestion of vegetable oils is suggested to enhance the sensitivity. As for proteins, high protein diets have been proposed for their useful effects. However, they should be carefully described to avoid their potential adverse events.