Type 1
Type 1, or insulin-dependent diabetes, occurs when the body fails to produce insulin, the hormone required for controlling blood sugar levels. Sufferers require insulin injections to correct this. There is no known dietary cause of type 1 diabetes.

However, for those who have type 1 diabetes, diet is an important part of their clinical care. All type 1 patients should have access to a qualified dietician.

Type 2
Type 2 diabetes often develops later in life although cases in obese children and young adults are becoming more common. This type of diabetes is usually associated with being overweight. In this case, too much insulin is produced by the body but it still has little or no effect on blood sugar.

This type can often be treated with diet alone, although in the later stages of the disease insulin production may decline and some people will need tablets or insulin injections.

The risk of type 2 diabetes rises as body fat increases. If you're an obese man, your risk of developing diabetes is 40 times higher than if you are a healthy weight. This risk more than doubles in obese women.

You can reduce your risk of developing type 2 diabetes by achieving and maintaining a healthy weight. It's worth noting that despite diabetes being a condition of sugar regulation, specific restriction of sugars isn't necessary, except as part of ensuring a balanced diet overall.

1. Fat
Reducing the proportion of fat in your diet, especially saturated fat, can help to reduce blood cholesterol levels. There is a strong link between high blood cholesterol levels and the risk of heart disease. Normal blood cholesterol levels are below 5mmol/l (as measured by your GP). You should aim to consume no more than 35 per cent of your total calories from fat; less than 10 per cent of all calories should be from saturated fat.

Trans-fatty acids are a particular kind of fat produced when plant-based oils are hydrogenated to produce solid spreads, such as margarines. They are often found in confectionery and processed food like pastry, biscuits and cakes. They have been found to have the same effect on cholesterol levels as saturated fat and should be avoided as much as possible. Thankfully, many manufacturers have now modified processing techniques to keep these fats to a minimum. Check labels for hydrogenated fats.

When reducing total fat, it's important not to cut fat completely from your diet. It's the old message of everything in moderation. In fact, essential fatty acids such as omega-3s, which are found in oily fish, have been shown to further reduce the risk of CVD.

How to modify your fat intake:

1.Use butter and other spreads sparingly.
2.Choose lean cuts of meat.
3.Grill, bake or steam foods rather than frying them.
4.Swap saturated fats such as butter, lard and cream for poly- or monounsaturated fats such as sunflower, rapeseed or olive oil varieties.
5.Limit your intake of trans-fats from processed foods