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Central Research
Functional foods against diabetes
Diabetes is a progressive disease, is among the ten leading causes of death worldwide and affects about 537 million people aged 20 to 79. This condition is closely related to insufficient quantity or quality of insulin (a hormone that regulates the concentration of glucose), which results in high levels of glucose (sugar) in the blood. The most common symptoms in people with this condition are frequent urination, sensation of thirst, chronic exhaustion, deficiencies in healing, among others. If diabetes, of any type, is not properly diagnosed and treated, it can lead to various health complications, such as loss of vision, amputation of lower limbs, kidney damage, stroke and heart disease, as well as an increased risk of premature death.
The diet of people suffering from diabetes is a key element in the control and treatment of this disease, which brings with it an area of opportunity for the design and development of functional foods. These are defined as foods that, in addition to providing basic nutritional contributions, have some beneficial property for health since they contain one or more bioactive components with a specific biological effect.
In these terms, there are countless foods that could be classified as functional foods and can be fresh or processed. For example, fish contains omega-3, which is a fatty acid that helps heart health; tomatoes, which containan antioxidant pigment (lycopene), have been reported to protect cells against oxidative damage; or pineapple, containing bromelain, an enzyme that favors protein digestion and nutrient assimilation.
There are also processed foods that have functional health effects, such as yogurt, a fermented dairy product that has probiotics (beneficial bacteria), which help digestive health, or “boxed cereals” that, in addition to the natural contribution of dietary fiber, are added with vitamins and minerals, essential nutrients for the proper functioning of our immune system.
In the case of diabetes, there are a number of foods that can help regulate and/or reduce glucose levels in the body, and of which you have surely heard. Legumes (such as lentils and beans), chia seeds, olive oil, garlic, apple cider vinegar, inulin (soluble fiber), among others, are foods that help maintain healthy blood sugar levels.
One of the most well-known functional foods among the Mexican population is the nopal cactus. This cactus has been studied for more than 20 years for its anti-diabetic properties and blood sugar lowering effects; its regular consumption in people suffering from diabetes could prevent the complications of the disease, while it has no side effects. Recently, nopal has been the basis for the elaboration of food products for diabetic patients.
Another option of functional foods that have been developed and have been widely accepted due to the ease with which bioactive compounds are incorporated, in addition to their accessibility and consumer preference, are functional beverages. These beverages can be in the form of juices (fruit and/or vegetable), dairy type, infusions derived from plants, among others.
The antidiabetic properties of functional foods are mainly characterized by their inhibitory effect on carbohydrate metabolizing enzymes, such as α-glucosidase and α-amylase. These enzymes are responsible for breaking down complex carbohydrates into simpler sugars, such as glucose, during digestion. The components of functional foods block the activity of these enzymes and, therefore, reduce the amount of glucose available to the body.
As can be seen, there is the possibility of incorporating functional foods into the diets of people suffering from diabetes in order to help them regulate their body’s glucose levels. However, it should always be remembered that before consuming these foods, a nutritionist or health specialist should be consulted, since they are the ones who can recommend effective and safe portions for patients.
Dr. Nayely Leyva-Lopez
CONAHCYT postdoctoral at the Functional Foods and Nutraceuticals Laboratory of the Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD).
Dr. Jose Basilio Heredia
Head researcher and leader of the Functional Foods and Nutraceuticals Laboratory of the Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD).
References
American Diabetes Association (2021). ¿Qué es la diabetes? (online). Retrieved from: https://diabetes.org/sites/default/files/2021-09/what-is-diabetes-SPANISH.pdf [Date of consultation: December 06, 2022].
Dalila, M., Soltane, R., Chrouda, A., Dhahri, A., Pashameah, R.A., Almulla, N. (2021). Antidiabetic Activity of Opuntia spp. En: Ramadan, M.F., Ayoub, T.E.M., Rohn, S. (eds) Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-78444-7_22
Gayathry, K. S., John, J. A. (2021). Functional beverages: Special focus on anti-diabetic potential. Journal of Food Processing and Preservation, 45, e15974. https://doi.org/10.1111/jfpp.15974
Statista (2021).Number of adults with diabetes worldwide from 2010 to 2021 (in millions) (online). https://es.statista.com/estadisticas/702299/adultos-con-diabetes-anivel-mundial/ [Date of consultation: July 25, 2023].
