TABLE 2.

Mechanisms by which dietary components modulate glycemic control¹

Dietary component	Potential mechanism
Harmful components of animal-based diets
SFAs	Changes in cell-membrane composition Glucolipotoxicity Inflammation
Heme iron	β-cell dysfunction Increased hepatic glucose production
Sodium	Reduced glucose uptake in muscle Reduced glycogen synthase activation in liver Impaired microvascular responsiveness to insulin
Nitrites and nitrates	DNA damage and oxidative stress Impaired insulin response
Beneficial components of plant-based diets
Carbohydrates and fiber	Stimulation of incretin production Inhibition of α-amylase, α-glucosidase, lipase, and dipeptidyl peptidase 4 Increase in GLUT4 receptors Reduction of inflammation
PUFAs	Inhibition of glycolysis and lipogenesis Reduction of oxidative stress and inflammation
MUFAs	Preservation of GLUT4 receptors Stimulation of incretin production
Vitamin K	Inhibition of inflammation
Vitamins C and E	Increased β-cell proliferation Reduction of oxidative stress
Vitamin B	Decreased DNA glycation in leukocytes Increase in GLUT4 receptors
Magnesium	Increase in GLUT4 receptors Reduction of oxidative stress and inflammation
Polyphenols	Inhibition of α-amylase and α-glucosidase Increase in GLUT4 receptors Increased glucose uptake

¹GLUT4, glucose transporter type 4.