Uso de alimentos funcionales con bajo índice glicémico y compuestos bioactivos utilizados para la prevención y tratamiento de la diabetes mellitus tipo 2
Diabetes mellitus is a chronic disease, which occurs when high blood glucose levels are present. An unbalanced diet has been found to be an important risk factor in the prevalence of chronic non-communicable diseases, including diabetes mellitus and the complications that can occur as the disease pr...
- Autores:
-
Blanquiceth Arrieta, Jorge Luis
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2022
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/4836
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/4836
- Palabra clave:
- Índice glicémico
Diabetes
Alimentación funcional
Nutrición
Glycemic index Glycemic index
Diabetes
Functional food Glycemic index
Nutrition
- Rights
- openAccess
- License
- Copyright Universidad de Córdoba, 2022
| Summary: | Diabetes mellitus is a chronic disease, which occurs when high blood glucose levels are present. An unbalanced diet has been found to be an important risk factor in the prevalence of chronic non-communicable diseases, including diabetes mellitus and the complications that can occur as the disease progresses. Therapy for this disease is mainly focused on glycemic control, leading to diets that reduce carbohydrate intake. The objective of this review was to search for and analyze information on functional foods used for the prevention and treatment of type 2 diabetes mellitus and other chronic non-communicable diseases, for which a bibliographic search was carried out in different databases, where a large number of articles and documents related to the subject were obtained and to which certain criteria were applied to be used in the writing of this document. The main conclusions were that the adverse effects of carbohydrate consumption are absent when these are of complex character, with a considerable presence of resistant starches and slow digestion, capable of lowering the glycemic index, for this functional food uses processes that can produce beneficial changes in the structure or composition of food, within these processes we have mainly physicochemical treatments such as moisture and heat, chemical treatments and microbiological treatments. |
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