According to the Centers for Disease Control and Prevention (CDC), 29.1 million people in the United States or 9.3% of the population have diabetes. Photo by Alan Levine.

Why Diabetes Matters

The number of people worldwide living with diabetes has doubled since 1980 to 347 million, and this number is expected to reach 552 million by 2030. The most common form of diabetes is type 2, which has been strongly linked to obesity and a sedentary lifestyle. Those living with the disease are also at a high risk for heart disease, stroke, kidney failure, vision-threatening eye disease, and amputations. Despite significant advancements in research there is still much to be done to prevent diabetes.

Current Research

Researchers at the Gillings School are making breakthroughs at every level of diabetes prevention and treatment, from transforming our understanding of the basic science behind diabetes to developing, implementing, and analyzing health interventions at the community level. We are also training an extraordinary group of young scholars from the U.S. and emerging economies to become the diabetes leaders of the future, thus building state, national, and global capacity to combat the enormous toll that diabetes is taking on human health and well-being, health care costs, and economic productivity.

Additional Research in the Field of Diabetes

Gillings School researchers receive funding to harmonize India-US youth diabetes registries

Beverage purchases from stores in Mexico under the excise tax on sugar sweetened beverages: an observational study

Metabolic reprogramming of white blood cells controls inflammation in fat

The dose–response effect of insulin sensitivity on albuminuria in children according to diabetes type

Diabetes Is Associated with Clinical Decompensation Events in Patients with Cirrhosis


Highlighted Leaders in the Field

Professor Beth Mayer-Davis.

Elizabeth Mayer-Davis

Department of Nutrition

Professor Edwin Fisher.

Edwin Fisher

Department of Health Behavior

Professor Carmen Samuel-Hodge.

Carmen Samuel-Hodge

Department of Nutrition