Food-Based Ingredients to Modulate Blood Glucose - Advances in Food and Nutrition Research - page 217

12. CONCLUDING REMARKS

This chapter has highlighted a few food groups that have ingredients
with the ability to modulate blood glucose either by direct effects on carbo-
hydrate digestion and absorption or by indirect effects on insulin hormone
or its receptor. Most of these effects have been proven in both healthy and
diabetic subjects demonstrating their efficacy in managing glucose tolerance
using diet-based interventions. Although there are no claims approved for
the health benefits exhibited by these ingredients, inclusion of these food
groups in our diet may be a viable strategy to achieve normal blood glucose
levels to control the susceptibility to chronic diseases such as type 2 diabetes,
cardiovascular diseases, and obesity.

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