Reviewing the feasibility of functional ingredients in diabetes management in a common diet. (Medical Science and Health Poster Session 09:00 AM-10:00 AM).
Diabetes Mellitus (DM) is one of the leading causes of death and disability. There are 17 million diagnosed cases with and additional 5.9 million undiagnosed cases just in the United States. With both insulin dependent (IDDM) and non-insulin dependent (NIDDM) diabetes the goal is to maintain a normal level of glucose in the blood. Medication therapy is essential; however, proper nutrition (food components) is critical for glucose control. There has recently been a new hypothesis concerning food composition for the control of glucose. The idea is that glucose sparing "functional ingredients" help control glucose levels in diabetics. The objective of this project was to review a month of menus at a major university. The specific ingredients that are currently suggested as "functional foods" in diabetes control are resistant starches, fenugreek, chromium, biotin, cinnamon, ginseng, and fiber. After analysis of the menus for 30 days, which constitute the common diet for students, only four of the suggested "functional components" were found in the common diet. Fiber and resistant starches were easily found in the diet in items such as bread products. There were limited sources of biotin and chromium in items such as proteins, vegetables, and breads. However, fenugreek, cinnamon, and ginseng were almost non-existent on the menus. In addition to the importance of specific ingredients, timing and the quantity of the ingredients might also be essential for optimal glucose control.
WELLBERY10@YAHOO.COM, D.M. SPILLMAN LD/RD, PH.D, 1540 SPRING PARK WALK, CINCINNATI OH 45215
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|Author:||Wellbery, Laura M.; Spillman, D.M.|
|Publication:||The Ohio Journal of Science|
|Date:||Mar 1, 2003|
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