The prevalence of diabetes has increased dramatically worldwide, largely as a consequence of unhealthy eating habits and sedentary lifestyles. The modern diet, characterized by high intakes of refined sugars, saturated fats, and processed foods, has played a crucial role in this epidemiological shift (Hu, 2011; WHO, 2023).
1. High Sugar Consumption and Sweet Foods
Frequent consumption of sweet foods such as cakes, pastries, soft drinks, and confectionery leads to excessive glucose intake, which burdens the pancreas and causes insulin resistance over time. These foods have a high glycaemic index (GI), meaning they cause rapid spikes in blood sugar levels. Repeated spikes force the body to produce more insulin, eventually leading to pancreatic fatigue and Type 2 diabetes (Malik et al., 2010).
Sweet foods also promote weight gain, particularly central obesity (fat around the abdomen), which is a major risk factor for diabetes (NCD-RisC, 2021).
2. Oily and Fried Foods
Oily foods—especially those high in saturated and trans fats—contribute to insulin resistance and metabolic dysfunction. Common examples include fried snacks, oily cakes, doughnuts, and fast foods. These foods increase free fatty acid levels in the blood, interfere with glucose metabolism, and promote obesity (Mozaffarian et al., 2015).
Trans fats, often used in commercial baked goods like cakes and pastries to improve texture and shelf life, are particularly harmful. They not only increase the risk of diabetes but also raise cholesterol levels and cardiovascular risk (Micha & Mozaffarian, 2010).
3. Lifestyle and Socioeconomic Factors
Urbanization, marketing of processed foods, and the availability of cheap high-calorie products have led to the regular consumption of unhealthy meals. Combined with reduced physical activity, this creates a “perfect storm” for diabetes development (Popkin, 2014).
Conclusion
The rise in diabetes is therefore strongly associated with the consumption of oily and sweet foods, such as cakes, pastries, and fried snacks. These items contribute to obesity, insulin resistance, and poor metabolic health. Public health interventions focusing on nutritional education, reduction of sugar and fat intake, and promotion of active lifestyles are essential to curb this growing epidemic.
References
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Hu, F. B. (2011). Globalization of diabetes: The role of diet, lifestyle, and genes. Diabetes Care, 34(6), 1249–1257.
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Malik, V. S., Popkin, B. M., Bray, G. A., Després, J. P., Willett, W. C., & Hu, F. B. (2010). Sugar-sweetened beverages and risk of metabolic syndrome and type 2 diabetes: A meta-analysis. Diabetes Care, 33(11), 2477–2483.
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Micha, R. & Mozaffarian, D. (2010). Trans fatty acids: Effects on cardiometabolic health and implications for policy. Prostaglandins, Leukotrienes and Essential Fatty Acids, 79(3–5), 147–152.
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Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2015). Trans fatty acids and cardiovascular disease. New England Journal of Medicine, 354(15), 1601–1613.
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NCD Risk Factor Collaboration (NCD-RisC). (2021). Worldwide trends in diabetes since 1980: A pooled analysis of 751 population-based studies. The Lancet, 387(10027), 1513–1530.
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Popkin, B. M. (2014). Nutrition, agriculture and the global food system in low and middle income countries. Food Policy, 47, 91–96.
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World Health Organization (WHO). (2023). Diabetes fact sheet. Geneva: WHO.
