ABSTRACT
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Diabetes is currently the fastest growing chronic disease worldwide, and it is widely acknowledged that both genes and the environment are important determinants in its development. Nevertheless, since changes in the gene pool and earlier detection cannot account for the recent rapid increase over the last 20 years in the incidence of diabetes, environmental changes are key to understanding this increase. The past few decades have seen dramatic changes in food production and processing, resulting in a marked rise in the availability of highly processed, energy dense but nutrient-poor foods. These nutritional changes have contributed to the obesity pandemic and accompanying rise in diabetes. With the recent doubling of diabetes globally, its projected increase in prevalence to 1 in 10 adults by 2040 and its heavy burden on healthcare costs (International Diabetes Federation 2013), there is a great need for targeting both the prevention and management of diabetes.
