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*The professional part involved in this article is only for medical professionals to read for reference.
Using "eating" to improve the quality of life and happiness of diabetic patients.
Talking about "sugar" discoloration is probably the best way to describe the aspirations of diabetic patients, but for "sugar" Desire is engraved in genes, and abstaining from "sugar" and cutting off "sugar" itself go against human nature
.
So how to improve the quality of life and happiness of people with diabetes in the fight against the disease? 01 Sugar-free foods vs.
low-GI foods, who to choose? "Sugar" can provide energy and nutrients for the human body
.
However, due to the impaired function of insulin, which is responsible for the use of blood sugar, diabetic patients cannot enjoy the benefits of "sugar".
On the contrary, high blood sugar in the body will bring a series of complications that are not easy to cure, making the patient fall into a more painful abyss
.
Therefore, taking extra care with "sugar" has become the first compulsory course in every diabetic's miserable journey of fighting the disease
.
In order to satisfy the patients' desire and pursuit of "sugar", the market of sugar-free and sugar substitute foods has attracted much attention
.
However, as far as the current market is concerned, most foods just do not contain sucrose, and the sugars of other starch hydrolysates, such as glucose, maltose, fructose, etc.
, have not been effectively removed, and there is still a risk of glucose increase
.
At the same time, sugar-free foods on the market use sugar substitute sweeteners to compensate for the adverse effects of the lack of "sugar" on food flavors.
However, there is still a lack of strong evidence to confirm whether sweeteners are healthy or not, and this has led to People are controversial about sugar-free food
.
Corresponding low-GI foods are also becoming increasingly popular
.
Low-GI food stays in the gastrointestinal tract for a long time, has a low absorption rate, slow release of glucose, and a low peak value of glucose after entering the blood.
It causes a small postprandial blood sugar response and reduces the demand for insulin at the same time
.
Compared to foods without "sugar", low-GI foods seem to be more suitable for people with diabetes
.
However, people are more eager to solve the problem from the "root" than from the "superficial" point of view of blood sugar control
.
In this regard, functional foods that lower blood sugar have also begun to enter people's field of vision
.
02 Is it possible to eat noodles and drink beverages without raising blood sugar? In foreign countries, the main way to lower blood sugar is by adding dietary fiber ingredients
.
A functional oatmeal product in the United Kingdom is rich in a large amount of dextran, which can delay gastric emptying and the rate of glucose absorption by forming a colloidal barrier in the stomach, while reducing the insulin response, and ultimately achieving the effect of lowering blood sugar
.
This effect has been proven [1]
.
Figure 1 After eating low-GI oatmeal (containing -glucan) and high-GI oatmeal (no-glucan) for 4 weeks, the participants' blood glucose indicators HbA1c, blood sugar, and insulin concentration can be added resistance at the same time Starch is added to pasta, baked goods, nutrition bars, cereals and other staple foods, effectively reducing the decomposition speed and digestion speed of starch in the body, thereby reducing blood sugar and improving insulin sensitivity [2]
.
Figure 2 The difference between the absorption rate of resistant starch and non-resistant starch.
Secondly, the blood sugar of the final product can be lowered by substituting dietary fiber such as inulin and oligofructose for high blood sugar components (such as sucrose, glucose and glucose syrup, and maltodextrin) The reaction will increase the source of valuable fiber at the same time
.
Researchers tested the effect of 250 grams of yogurt drink, in which 20% of sucrose was replaced by oligofructose
.
The results showed that the peak blood glucose of participants after consuming oligofructose instead of yogurt was reduced by 4.
76% compared with the consumption of whole sugar products, and the peak insulin response was correspondingly reduced by 10.
03% [3]
.
This experiment also tested in 30% sucrose was substituted inulin jelly 110g, proved participants reduced glycemic response of 4.
47%, the reaction may also decrease insulin 27.
65% [3]
.
Figure 3 The blood glucose and insulin response of yogurt and jelly replaced by dietary fiber and unprocessed yogurt and jelly.
At the same time, restricting food sources to maintain blood sugar balance may cause malnutrition
.
Foreign countries currently use low GI soluble dietary fiber formula compounded with high protein, lipid and other nutrients to be processed into coffee and strawberry-flavored beverages with excellent taste
.
While ensuring the taste, the food categories have been increased, and patients' concerns about insufficient nutritional intake have also been reduced
.
Figure 4 Drinks with comprehensive nutritional functions 03 Whole foods, real and effective or marketing gimmicks? At present, China is more inclined to use whole foods rather than adding nutrients to achieve sugar control.
For example, using tartary buckwheat or buckwheat products instead of refined starch foods, and processing natural food materials into special medical formula foods, such as using konjac.
Low GI meal replacement powder made from powder, whey protein powder, walnut powder, and broad bean powder
.
At the same time, the idea of the same source of medicine and food runs through the process of Chinese food development.
Mulberry, evening primrose, Rauvolu, wild stone grass, guava leaf and other foods with insulin-like effects are becoming more and more popular among patients
.
Foods rich in selenium such as shiitake mushrooms, fungus, sesame, etc.
are beneficial to improve the ability of human cells to take in sugar, and are also highly sought after
.
However, these foods currently only remain in the preliminary use methods, such as direct cooking or making tea
.
This not only restricts the rights of diabetic patients to enjoy food, but also does not make full use of the effects of food’s active molecules
.
At present, there are few domestic foods that use raw materials to process them into specific functional properties
.
At the same time, some functional foods or beverages that have been developed lack the support of corresponding epidemiological experimental data, so there are suspicions of exaggeration or commercial marketing of their efficacy
.
This allows patients to choose only a small number of food categories, which greatly reduces the quality of life and happiness of patients
.
04Can domestic and foreign technologies be combined with each other? Foreign countries have achieved the effect of reducing blood sugar and improving insulin sensitivity by adding active molecular components that promote lowering blood sugar or replacing glycemic components, but relatively speaking, it is from the single point of view of dietary fiber, whether it can be from the whole food How to improve the angle? Because the nutrients contained in whole foods may play a synergistic effect to better achieve the goal of lowering blood sugar
.
At the same time, Chinese herbal "medicine" ingredients such as dandelion can also lower blood sugar and reduce insulin response
.
If the idea of "medicine and food homology" is combined, the number of food raw materials that can lower blood sugar will increase, and the more innovative food categories will be, not just limited to staple foods, meal replacement powders, and beverages
.
In addition, the testing and monitoring of functional foods should be strengthened, and product declarations should be strictly reviewed to reduce negative impressions brought about by marketing and promotion, and strengthen the trust of Chinese people in domestic foods
.
References: [1] Kabir, M.
, Oppert, J.
-M.
, Vidal, H.
, Bruzzo, F.
, Fiquet, C.
, Wursch, P.
, Slama, G.
and Rizkalla, SW 2002.
Four -week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men.
Metabolism-Clinical and Experimental.
51(7), pp.
819-826.
[2] Krawęcka, A.
, Sobota, A.
and Sykut-Domańska, E.
, 2019.
Functional Cereal Products in the Diet for Type 2 Diabetes Patients.
International journal of food science.
[3] Lightowler H et al.
, “Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose , inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials,” European Journal of Nutrition (March 2017).
Using "eating" to improve the quality of life and happiness of diabetic patients.
Talking about "sugar" discoloration is probably the best way to describe the aspirations of diabetic patients, but for "sugar" Desire is engraved in genes, and abstaining from "sugar" and cutting off "sugar" itself go against human nature
.
So how to improve the quality of life and happiness of people with diabetes in the fight against the disease? 01 Sugar-free foods vs.
low-GI foods, who to choose? "Sugar" can provide energy and nutrients for the human body
.
However, due to the impaired function of insulin, which is responsible for the use of blood sugar, diabetic patients cannot enjoy the benefits of "sugar".
On the contrary, high blood sugar in the body will bring a series of complications that are not easy to cure, making the patient fall into a more painful abyss
.
Therefore, taking extra care with "sugar" has become the first compulsory course in every diabetic's miserable journey of fighting the disease
.
In order to satisfy the patients' desire and pursuit of "sugar", the market of sugar-free and sugar substitute foods has attracted much attention
.
However, as far as the current market is concerned, most foods just do not contain sucrose, and the sugars of other starch hydrolysates, such as glucose, maltose, fructose, etc.
, have not been effectively removed, and there is still a risk of glucose increase
.
At the same time, sugar-free foods on the market use sugar substitute sweeteners to compensate for the adverse effects of the lack of "sugar" on food flavors.
However, there is still a lack of strong evidence to confirm whether sweeteners are healthy or not, and this has led to People are controversial about sugar-free food
.
Corresponding low-GI foods are also becoming increasingly popular
.
Low-GI food stays in the gastrointestinal tract for a long time, has a low absorption rate, slow release of glucose, and a low peak value of glucose after entering the blood.
It causes a small postprandial blood sugar response and reduces the demand for insulin at the same time
.
Compared to foods without "sugar", low-GI foods seem to be more suitable for people with diabetes
.
However, people are more eager to solve the problem from the "root" than from the "superficial" point of view of blood sugar control
.
In this regard, functional foods that lower blood sugar have also begun to enter people's field of vision
.
02 Is it possible to eat noodles and drink beverages without raising blood sugar? In foreign countries, the main way to lower blood sugar is by adding dietary fiber ingredients
.
A functional oatmeal product in the United Kingdom is rich in a large amount of dextran, which can delay gastric emptying and the rate of glucose absorption by forming a colloidal barrier in the stomach, while reducing the insulin response, and ultimately achieving the effect of lowering blood sugar
.
This effect has been proven [1]
.
Figure 1 After eating low-GI oatmeal (containing -glucan) and high-GI oatmeal (no-glucan) for 4 weeks, the participants' blood glucose indicators HbA1c, blood sugar, and insulin concentration can be added resistance at the same time Starch is added to pasta, baked goods, nutrition bars, cereals and other staple foods, effectively reducing the decomposition speed and digestion speed of starch in the body, thereby reducing blood sugar and improving insulin sensitivity [2]
.
Figure 2 The difference between the absorption rate of resistant starch and non-resistant starch.
Secondly, the blood sugar of the final product can be lowered by substituting dietary fiber such as inulin and oligofructose for high blood sugar components (such as sucrose, glucose and glucose syrup, and maltodextrin) The reaction will increase the source of valuable fiber at the same time
.
Researchers tested the effect of 250 grams of yogurt drink, in which 20% of sucrose was replaced by oligofructose
.
The results showed that the peak blood glucose of participants after consuming oligofructose instead of yogurt was reduced by 4.
76% compared with the consumption of whole sugar products, and the peak insulin response was correspondingly reduced by 10.
03% [3]
.
This experiment also tested in 30% sucrose was substituted inulin jelly 110g, proved participants reduced glycemic response of 4.
47%, the reaction may also decrease insulin 27.
65% [3]
.
Figure 3 The blood glucose and insulin response of yogurt and jelly replaced by dietary fiber and unprocessed yogurt and jelly.
At the same time, restricting food sources to maintain blood sugar balance may cause malnutrition
.
Foreign countries currently use low GI soluble dietary fiber formula compounded with high protein, lipid and other nutrients to be processed into coffee and strawberry-flavored beverages with excellent taste
.
While ensuring the taste, the food categories have been increased, and patients' concerns about insufficient nutritional intake have also been reduced
.
Figure 4 Drinks with comprehensive nutritional functions 03 Whole foods, real and effective or marketing gimmicks? At present, China is more inclined to use whole foods rather than adding nutrients to achieve sugar control.
For example, using tartary buckwheat or buckwheat products instead of refined starch foods, and processing natural food materials into special medical formula foods, such as using konjac.
Low GI meal replacement powder made from powder, whey protein powder, walnut powder, and broad bean powder
.
At the same time, the idea of the same source of medicine and food runs through the process of Chinese food development.
Mulberry, evening primrose, Rauvolu, wild stone grass, guava leaf and other foods with insulin-like effects are becoming more and more popular among patients
.
Foods rich in selenium such as shiitake mushrooms, fungus, sesame, etc.
are beneficial to improve the ability of human cells to take in sugar, and are also highly sought after
.
However, these foods currently only remain in the preliminary use methods, such as direct cooking or making tea
.
This not only restricts the rights of diabetic patients to enjoy food, but also does not make full use of the effects of food’s active molecules
.
At present, there are few domestic foods that use raw materials to process them into specific functional properties
.
At the same time, some functional foods or beverages that have been developed lack the support of corresponding epidemiological experimental data, so there are suspicions of exaggeration or commercial marketing of their efficacy
.
This allows patients to choose only a small number of food categories, which greatly reduces the quality of life and happiness of patients
.
04Can domestic and foreign technologies be combined with each other? Foreign countries have achieved the effect of reducing blood sugar and improving insulin sensitivity by adding active molecular components that promote lowering blood sugar or replacing glycemic components, but relatively speaking, it is from the single point of view of dietary fiber, whether it can be from the whole food How to improve the angle? Because the nutrients contained in whole foods may play a synergistic effect to better achieve the goal of lowering blood sugar
.
At the same time, Chinese herbal "medicine" ingredients such as dandelion can also lower blood sugar and reduce insulin response
.
If the idea of "medicine and food homology" is combined, the number of food raw materials that can lower blood sugar will increase, and the more innovative food categories will be, not just limited to staple foods, meal replacement powders, and beverages
.
In addition, the testing and monitoring of functional foods should be strengthened, and product declarations should be strictly reviewed to reduce negative impressions brought about by marketing and promotion, and strengthen the trust of Chinese people in domestic foods
.
References: [1] Kabir, M.
, Oppert, J.
-M.
, Vidal, H.
, Bruzzo, F.
, Fiquet, C.
, Wursch, P.
, Slama, G.
and Rizkalla, SW 2002.
Four -week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men.
Metabolism-Clinical and Experimental.
51(7), pp.
819-826.
[2] Krawęcka, A.
, Sobota, A.
and Sykut-Domańska, E.
, 2019.
Functional Cereal Products in the Diet for Type 2 Diabetes Patients.
International journal of food science.
[3] Lightowler H et al.
, “Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose , inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials,” European Journal of Nutrition (March 2017).
