Publication:

Type 2 diabetes mellitus with dyslipidemia: risk factors, prevalence, pathophysiology, and nutritional management-a narrative review

Diabetic dyslipidemia is the most prevalent medical condition, which is associated with an increase in the risk of cardiovascular disease. In diabetic patients, Insulin resistance alters metabolic functions. It triggers the abnormalities of the lipid profile by elevating free fatty acid which is characterized by an increase in total cholesterol (TC), triglycerides, low level of high-density lipoprotein, and low level of low-density lipoprotein. Globally, 80-90% of diabetes patients have dyslipidemia mainly due to several factors like hyperglycemia, lifestyle, genetics, age, and history of other comorbidities. Management of the condition by incorporating a healthier lifestyle and dietary pattern also includes a calorie-deficit diet, low glycemic foods, fiber-rich foods, and unsaturated fatty acids foods. These nutrient-dense functional components reduce insulin resistance followed by free fatty acid flux. These changes can optimize the blood glucose and lipid profile levels in individuals. Hence, main purpose of review is to understand pathophysiology of diabetic dyslipidemia, risk factors, dietary modifications, and particular nutrient-dense functional foods to reduce the conditions. This study also includes some of the clinical studies with functional foods in managing dyslipidemia in diabetes. In conclusion says that incorporating nutrient-dense components along with healthy lifestyle modifications can reduce the risk of dyslipidemia and avoid the risk of cardiovascular diseases in diabetic individuals.