[Specialized food products with modified carbohydrate profile for dietary correction of diet of patients with type 2 diabetes].

Autor: Kochetkova AA; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Vorobyeva IS; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Vorobyeva VM; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Sharafetdinov KK; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Plotnikova OA; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Pilipenko VV; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Alexeeva RI; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow., Sasunova AN; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
Jazyk: ruština
Zdroj: Voprosy pitaniia [Vopr Pitan] 2018; Vol. 87 (6), pp. 76-88. Date of Electronic Publication: 2018 Nov 13.
DOI: 10.24411/0042-8833-2018-10069
Abstrakt: In recent years, the incidence of diabetes mellitus (DM) in the world is growing steadily. According to the international diabetes Federation (IDF), the number of DM patients in the world in 2015 was 415 million, of them more than 90% - patients with type 2 diabetes. According to forecasts, in 2040 their number will increase to 642 million. Russia ranks fifth among the ten countries with the largest number of the adult population with diabetes. Dietary correction of the diet of patients with type 2 DM is carried out by the inclusion of specialized foods with a modified carbohydrate profile containing ingredients with hypoglycemic action. The purpose of the study - the development of composition and technology of specialized foods and assessment of the possibility of their use in the therapy of patients with type 2 diabetes. Taking into account the medical requirements for diet therapy for type 2 diabetes, composition and technology of two specialized foods in the form of beverage concentrates have been developed. The technology of step-bystep mixing contributed to the uniform distribution of biologically active substances in the mass of the product. The absence of sucrose and digestible polysaccharides in the composition of the developed products was established, the presence of about 1% lactose was due to its content in the protein component. Humidity didn't exceed the standard values for similar products, the values water activity were typical for products with low humidity, which justified the prediction of the microbiological stability of the developed products during storage. The osmolality of the beverages restored in accordance with the method of preparation was 310 and 258 mOsm/kg, which characterized them as isotonic. The products were balanced in amino acid composition, had a high score of essential amino acids due to the introduction of a combination of proteins. The consumption of one serving (30 g) of the product in the form of a drink (200 ml) provided an average daily requirement for essential amino acids by 15-22%, polyunsaturated fatty acids ω-3 - by 10%, ω-6 - by 15%, soluble dietary fibers - by 50-55%, vitamins groups B - by 14-81%, C - by 46%, A, D 3 , E, K 1 - by 17-46%, minerals and trace elements - by 10- 33%. The content of polyphenols was about a half of its adequate level of consumption. The inclusion of specialized foods with a modified carbohydrate profile in the composition of the low-calorie diet lead to the stabilization of postprandial blood glucose levels in patients with type 2 DM.
Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article.
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Databáze: MEDLINE
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