Diabetic foot ulcers are painless ulcerations that occur in people with poorly controlled diabetes who experience decreased foot sensation and impaired wound healing. The lifetime incidence of these ulcers in people with diabetes ranges from 19% to 34%.

Diabetic foot ulcers primarily develop on weight-bearing areas of the foot, like the heel or ball of the foot, and appear round and crater-like. In severe instances, these ulcers may also ooze and bleed.

Diabetic foot ulcers are diagnosed by a clinician who evaluates the ulcer's dimensions, drainage, and checks for signs of infection or ischemia. Various assessment systems, such as the University of Texas, Wagner-Meggitt, PEDIS, and SAD classifications, are used to categorize these ulcers.

The main medical treatments for diabetic foot ulcers include wound debridement, moist wound dressings, weight reduction on the ulcer, antibiotics for infections, and control of blood sugar levels to enhance healing.

Several supplements — including magnesium, vitamin E, zinc, arginine, omega-3 fatty acids, vitamin D, protein, and probiotics — have been studied for diabetic foot ulcers; however, there is no strong evidence to support their effectiveness.

The American Limb Preservation Society recommends a diet that is rich in fluids, energy, protein, carbohydrates, fat, and micronutrients like zinc and vitamins C, D, and E to support wound healing in people with diabetic foot ulcers. They suggest specific intake levels based on body weight to meet the higher energy and macronutrient needs of these individuals.

Diabetic foot ulcers are caused by a combination of factors, including nerve damage from poorly controlled diabetes, which leads to foot deformities, dry skin, and decreased sensation. This condition impairs healing and results in the formation of calluses that, under constant pressure, can develop into ulcers.