重组冰淋以改善食后葡萄糖反应:为行业创造共享价值的机会
Ebaa Al-Ozairi1, Yousef Mandani1,2, Ghanima Alfaleh1,3
1Clinical Research and Clinical Trials Unit, Dasman Diabetes Institute, Kuwait, Kuwait.
Frontiers in nutrition
|July 31, 2024
概括
与普通冰淋相比,没有添加糖的冰淋在2型糖尿病患者中改善了血糖反应. 然而",无添加糖"并不意味着零糖,需要明确的沟通,以便明智的饮食选择.
科学领域:
- 营养科学 营养科学
- 代谢健康 代谢健康
- 食品科学 食品科学 食品科学
背景情况:
- 超加工食品有助于代谢功能障碍和慢性疾病.
- 代谢矩阵工具有助于产品重制,以改善代谢健康.
- 科威特丹麦乳制品公司 (KDD) 使用该工具开发了无添加糖的产品.
研究的目的:
- 在2型糖尿病患者中评估无添加糖冰淋的血糖反应.
- 为了比较没有添加糖的冰淋与常规冰淋的食后血糖反应.
主要方法:
- 进行了一项随机交叉临床试验.
- 参与者食用了300克无添加糖或普通冰淋.
- 测量了食后血糖反应.
主要成果:
- 没有添加糖的冰淋表现出比传统冰淋更好的食后血糖反应.
- 尽管重新配方,但无添加糖产品中的天然糖仍然引起了显著的血糖反应.
- 在这两种冰淋类型中,成分和味道是相似的.
结论:
- 明确的沟通至关重要:"无添加糖"并不等于"零总糖".
- 产品的重新配方和透明的标签对于明智的饮食选择和改善代谢健康至关重要.
- 开发美味,无添加糖的产品为公司提供了解决肥胖和2型糖尿病等公共卫生问题的机会.
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