Food as an inducer or reducer of metabolic syndrome pathways: a modern view on food selection and dietary principles

Overview

Metabolic syndrome (MetS) represents a cluster of interrelated metabolic abnormalities associated with a markedly increased risk of type 2 diabetes and cardiovascular disease. Its pathogenesis involves insulin resistance, chronic low-grade inflammation, visceral adipose tissue dysfunction, endothelial dysfunction, dyslipidemia and gut dysbiosis. Diet can act either as an “inducer” or a “reducer” of these pathogenic pathways. Recent evidence shifts the focus from individual nutrients to overall dietary patterns and the degree of food processing. High consumption of ultra-processed foods and sugar-sweetened beverages is consistently associated with increased MetS risk, whereas dietary patterns rich in minimally processed plant foods, dietary fibre, polyphenols and unsaturated fats exert protective metabolic effects. This review summarizes current evidence and translates it into clinically applicable dietary principles.

Keywords:

metabolic syndrome – insulin resistance – gut microbiome – dietary fibre – plant-based diet – polyphenols – ultra-processed foods