Table 4. Dietary components in studies and guidelines on prevention of T2D in South Asian adults.
| Studies1: | DH!AAN [13]2 | DPM [26] DPP [27]2 |
Dutta et al. 2014 [28] Hurst et al. 2010 [30] |
IDPP-1[16] Ramachandran et al. 2013 [25] IDPP-2 [36]2 |
InnvaDiab-DE-PLAN [33] | Islam et al. 2016 [37] | Patel et al. 2017 [38] | PODOSA [17]2 | RICE [34] | Thirunavukkarasu et al. 2017 [39] | AAPI Guide [46] | Apnee Sehat [45] | FHC [47] | Misra et al. 2011 [48] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Other trials or guidelines referred to | [49–51] | [41] | [41] | [11, 52] | [11, 53, 54] | [11, 55, 56] | ||||||||
| Any nutrients and foods components specified | N,F | N,F | N,F | N,F | N,F | N | N, F | N,F | N,F | F | N,F | N,F | N,F | N,F |
| Specific nutrients and foods: | ||||||||||||||
| Protein | N,F | N,F | N | N,F | ||||||||||
| Fat | N | F | N | N,F | N | N,F | F | N | N,F | N,F | N,F | |||
| Carbohydrates | N | N | N | N,F | ||||||||||
| Sugar | F | N | N,F | N,F | N,F | F | N | N,F | N,F | |||||
| Salt | N | N | N | N,F | N | N,F | N,F | |||||||
| Cholesterol | N | N | ||||||||||||
| Vitamins and minerals | N | N | N | N | N | |||||||||
| Fibre | N | N | N | N | N | N | N | |||||||
| Fruits | F | F | F | F | F | F | F | F | F | |||||
| Vegetables | F | F | F | F | F | F | F | F | F | F | F | |||
| Whole grains | F | F | F | F | F | F | F | F | ||||||
| Cereal and grains | F | F | F | F | ||||||||||
| Legumes | F | F | F | F | F | F | F | |||||||
| Low GI foods | F | |||||||||||||
| Alcohol | F | F | ||||||||||||
| Nuts | F | F | F | F | ||||||||||
| Meat | F | F | ||||||||||||
| Fish | F | F | F | |||||||||||
| Dairy | F | F | ||||||||||||
| Dilute juices & choose fresh | F | |||||||||||||
| Cucumber instead of boondi raita | F | |||||||||||||
| Pickles and char alternatives | F | |||||||||||||
| Replace chevda with popcorn | F | |||||||||||||
| Any patterns specified | P | P | P | P | P | P | P | P | ||||||
| Specific patterns: | ||||||||||||||
| Portion sizes | P | P | P | P | P | P | ||||||||
| Eat breakfast | P | P | P | |||||||||||
| Cooking methods | P | P | ||||||||||||
| Vegetarian diet | P | P | ||||||||||||
| Salt | P | P | ||||||||||||
| Iron absorption | P | |||||||||||||
| Balanced meals | P | P | P | P | P | |||||||||
| Timing of meals | P | P | P | |||||||||||
| Limit eating out | P | P | ||||||||||||
| Energy deficit (500-600kcals/day) | P |
N, F or P indicates that a component was formulated for the nutrient, food (a certain product) or pattern respectively. A more extended table is provided in the supplementary data (S4 Table).
1Studies in which the same components were recommended are shown in a combined column for reasons of space.
2Study leaders provided additional information on components.