Ahead of World Diabetes Day 2026, PAN International’s Nutrition Knowledge Specialist, Sumati Bajaj, highlights the scientific evidence on the role of nutrition in type 2 diabetes prevention, management and, for some people, remission.
When we think about type 2 diabetes, sugar is often the first thing that comes to mind. But the relationship between diet and diabetes is more complex. The quality of what we eat and our overall dietary patterns can influence both the risk of developing type 2 diabetes (T2D) and how effectively it is managed.
Why early action matters
Diabetes affects an estimated 589 million adults worldwide, a figure projected to rise to 853 million by 2050, according to the International Diabetes Federation. Approximately 90% of all diabetes cases are T2D. Beyond elevated blood glucose, T2D substantially increases the risk of cardiovascular disease, chronic kidney disease, vision loss and premature mortality.
Reflecting the World Diabetes Day 2026 theme, “Early action on diabetes,” addressing this growing burden requires early diagnosis, effective risk reduction, timely access to care, and long-term management. Nutrition is central to these efforts, with dietary interventions playing an important role in reducing T2D risk and supporting effective management from diagnosis onwards.
Beyond sugar: why dietary quality matters
There is no single dietary pattern that works best for everyone with T2D. Mediterranean, vegetarian, vegan, Dietary Approaches to Stop Hypertension (DASH) and carbohydrate-restricted diets can all support diabetes management, depending on individual needs and preferences.
Across these approaches, however, several principles are consistent: prioritising minimally processed, fibre-rich foods such as vegetables, whole fruits, legumes and whole grains; choosing unsaturated fats; and limiting sugar-sweetened beverages, refined grains and foods high in saturated fats.
Importantly, research suggests that the quality of carbohydrates matters, not simply their quantity. Fibre-rich foods are generally digested more slowly, helping to moderate blood glucose rises after meals.
Evidence also highlights the importance of overall dietary patterns. A meta-analysis of nine prospective cohort studies, involving more than 307,000 participants, found that greater adherence to healthy plant-based dietary patterns was associated with a 30% lower risk of developing T2D.
Conversely, a large European cohort study involving nearly 312,000 participants found that each 10-percentage-point increase in the proportion of food intake from ultra-processed foods was associated with a 17% higher risk of T2D.
These findings reinforce the importance of dietary quality, although observational associations alone cannot establish causation.
Can type 2 diabetes go into remission?
For some people, particularly those diagnosed relatively recently and living with overweight or obesity, substantial and sustained weight loss can make T2D remission possible.
In the landmark DiRECT randomised controlled trial, 46% of participants receiving an intensive weight-management intervention achieved diabetes remission after 12 months, compared with 4% receiving usual care.
However, remission does not mean that diabetes is permanently cured. Ongoing monitoring and sustained lifestyle support remain important, and remission may not be an appropriate or achievable goal for everyone.
Translating nutrition science into clinical practice
Nutrition guidance should be evidence-based, practical and tailored to each person's clinical needs, preferences and circumstances. Healthcare professionals have an important role in helping patients translate scientific recommendations into sustainable dietary changes.
To support this, PAN International's Physician Factsheet: Type 2 Diabetes & Diet brings together key dietary recommendations, supporting scientific evidence and the mechanisms through which diet influences T2D.
Explore the factsheet for free on PANCO, PAN’s online learning and community platform. Sign up or log in to access this resource and support evidence-informed nutrition guidance in clinical practice.