5 Functional Foods for People with Diabetes

Introduction

Type 2 diabetes is a complex metabolic disorder associated with both short- and long-term adverse complications. Diabetes is characterized by hyperglycemia, onset of insulin resistance, β-cell dysfunction and impaired insulin secretion. 

Nutritional nutrition (MNT) is also considered essential for managing type 2 diabetes, estimating energy and nutrient requirements, carbohydrate count, glycemic index, and glycemic load. recommendations for fat, cholesterol and protein intake, etc. main components of diet planning in patients with DS. In recent years, research has been conducted on functional foods and their bioactive compounds because of their biological properties and their beneficial effects in the treatment of type 2 diabetes mellitus.

However, for consumers to benefit from the important innovation cultural and scientific, it is necessary to identify and communicate the effects of food on health. In this respect, a food may be considered a functional food if it has beneficial effects on one or more of the body's target functions, "beyond the appropriate nutritional effects", but in a way that contributes to improving state of health and well-being.

Functional Foods

Functional foods are food categories ranging from whole unmodified foods such as fruits, vegetables and whole grain products rich in physiologically active components such as fiber, beta-carotene and lycopene to modified foods such as low-fat dairy products or light foods in which sugars have been replaced. by non-nutritive sweeteners for fortified foods such as those that are enriched in nutrients or fortified with phytochemicals or botanicals such as folate-enriched cereals or margarine supplemented with plant sterols.   

Functional Foods and Type 2 DM

Overweight and physically inactive individuals are at increased risk for type 2 diabetes. Therefore, any intervention or diabetes prevention strategy should focus on weight reduction and regular exercise.

Let's review five important functional foods for diabetes mellitus.

Whole Grains

 Whole grains are cereal-based products that are considered to be primary sources of energy and carbohydrates in the human diet. However, in diabetic patients, dietary sources of carbohydrates play an important role in the glycemic response as well as in the secretion of insulin, hence the use of functional grains including whole grain cereals, baked goods made from whole wheat, rye, oats and barley. step while you plan a diet based on functional foods.

Studies have shown that when dietary carbohydrates were modified in patients with metabolic syndrome, favorable metabolic consequences resulted, including increased insulin sensitivity, decreased adipocyte cell size, and modulated gene expression. adipose tissue involved in insulin signaling pathways such as insulin-like growth factor binding protein, insulin receptors, hormone-sensitive lipase.

When refined grains are compared to whole grains, the latter contain more non-digestible complex polysaccharides such as soluble and insoluble fibers, inulin, β-glucan and resistant starches, as well as non-carbohydrate functional components, especially carotenoids. , phytates and phytoestrogens. phenolic acids, namely ferulic acid, vanillic acid, caffeic acid, syringic acid, P-cumaric acid and tocopherols.

 In addition, the protective effect of whole grains and their products against obesity, type 2 diabetes, cardiovascular disease, hypertension and other metabolic syndromes is attributed to all these bioactive components. The mechanisms attributed are that whole-grain bioactive compounds could effectively regulate glycemic response, increase insulin sensitivity, improve β-cell function, and increase insulin secretion. 

In addition, a high content of inulin and β-glucan as well as soluble and fermentable fibers present in whole grains act as prebiotics in the intestine and modulate the intestinal microbiota by stimulating the growth and activity of bifidobacteria and lactic acid bacteria, in addition to their hypolipidemic and hypoglycemic effects. . These effects result in more metabolic responses. 

Phytochemical Rich Fruits and Vegetables

 

 Fruits and vegetables are rich sources of soluble and insoluble dietary fiber, vitamins and various phytochemicals. They play a vital role in promoting health and preventing chronic diseases. Changing your diet for fruits and vegetables is undoubtedly an important strategy for the management of type 2 diabetes, including the prevention of its complications. 

Fruit and vegetable intake was associated with improved glycemic control, reduced HbA1c and triglyceride levels, an antioxidant defense system, attenuated oxidative stress, and inflammatory markers. a reduction in the risk of diabetic retinopathy and a reduction in the burden of carotid atherosclerosis. 

In addition, it is also well known that fruits and vegetables provide many micronutrients and bioactive compounds, hence the consumption of various fruits and vegetables is recommended. It should also be noted that the color of fruits and vegetables reflects the predominant pigmented phytochemicals and that when you consider colors in the selection of these food groups, you have a wide range of nutraceuticals. 

Studies indicate that tomato and its derivatives help reduce blood pressure and dyslipidemia, reduce cardiovascular risk factors and improve the antioxidant defense system, as major sources of lycopene, β-carotene, flavonoids and other bioactive components. 

Grapefruit and watermelon are also good sources of lycopene and are also beneficial for the regulation of lipid and lipoprotein metabolism, blood pressure and vascular function. In addition, fruits rich in anthocyanins, including red apple, berries, grapes, cherries, red cabbage and pomegranate, have mainly hypoglycemic effects by regulating the digestion and absorption of dietary carbohydrates, reducing Postprandial glycemic response and decreasing glycosylated hemoglobin as well as protective properties against oxidative damage.

Legumes

 

Pulses, mainly peas, beans, lentils and peanuts are important sources of dietary protein, non-digestible carbohydrates, including dietary fiber, resistant starches, oligosaccharides and bioactive compounds such as fatty acids. isoflavones, phenolic acids, phytic acid and saponins. It is well established that regular consumption of legumes has protective effects against obesity, type 2 diabetes and cardiovascular disease.

The mechanism attributed to the protective effect of legumes on type 2 diabetes is due to peptides that inhibit α-amylase, one of the important bioactive compounds in legumes and beans responsible for the reduction of digestion and absorption of dietary carbohydrates and postprandial glycemic response.

Nuts

Nuts have been shown to play a protective role against risk factors for cardiovascular disease. 

Studies have shown that dry fruit consumption by type 2 diabetic patients has beneficial effects on overall diet quality improvement as well as postprandial glycemic response, followed by high carbohydrate meals, reducing also postprandial oxidative stress and inflammatory processes, lipids and lipoproteins, decreases the atherogenicity of lipids and improves insulin resistance. 

In addition, regular consumption of nuts can help effective management of weight in diabetic patients, which can be attributed to thermogenic effects, induction of satiety, decreased absorption of fat by the diet. food and increased fat excretion. 

Another beneficial effect of nut consumption for diabetic patients is favorably influenced on epithelial functions, the high content of L-arginine, the main precursor of nitric oxide, as well as on antioxidants and polyphenols, which may also contribute to the beneficial effect. 

Cinnamon

 Cinnamon extracts contain polyphenol which has insulin-mimetic properties. Studies have shown that cinnamon powder reduces fasting glucose and also improves the lipid profile in blood of type 2 diabetic patients.

Conclusion

It is now accepted that foods can have health-promoting properties that can go beyond their traditional nutritional value. It is therefore recommended that diabetics consume a variety of foods containing fiber. In conclusion, functional foods and different and varied natural health products should be added to their diets to help control blood sugar levels.
Stay fit, healthy and happy !!!
 

References

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5748760/pdf/nutrients-09-01310.pdf
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058731/
3. https://www.researchgate.net/publication/229817622_Functional_Foods_for_Diabetes_and_Obesity
4. https://www.researchgate.net/publication/265345506_Diabetes_Mellitus_Type_2_and_Functional_Foods_of_Plant_Origin
5. https://www.maturitas.org/article/S0378-5122(09)00036-X/pdf