روش های مورد استفاده در تولید غذاهای بدون شکر یا کم شکر جهت مدیریت تغذیه ای بیماران دیابتی

نویسندگان
محمد نجاتیان 1
نازنین داراب زاده 1
سیده رقیه دروگر 2
1 دانشگاه تربیت مدرس
2 دانشگاه علوم پزشکی بقیه الله
چکیده
بیماری دیابت یک بیماری مزمن ارثی یا اکتسابی و از شایع‌ترین اختلالات متابولیسمی است که با اختلال در ترشح انسولین یا کاهش پاسخ‌دهی اندام‌ها نسبت به انسولین ترشح شده ایجاد می‌شود. شیوع دیابت در کشورهای در حال توسعه بالا بوده و چهارمین علت اصلی مرگ و علت عمده‌ی کوری و آسیب‌های بینایی در بزرگسالان می‌باشد. از آنجا که هدف اصلی از درمان دیابت، کنترل قند خون در محدوده‌ی طبیعی و فراهم ساختن شرایط مناسب فعالیت انسولین جهت کاهش پیشرفت عوارض عروقی و عصبی می‌باشد، درمان تغذیه‌ای، رژیم غذایی و کنترل وزن، اساس درمان دیابت را تشکیل می‌دهند. از طرف دیگر نبودن جایگزین‌های مناسب غذایی برای این گروه از بیماران ضرورت تحقیق در مورد توسعه‌ی فرمولاسیون محصولاتی که به منظور استفاده افراد دیابتی طراحی می‌گردند را مشخص می‌کند. فراورده‌هایی که منجر به مهار فعالیت آلفاآمیلاز و آلفاگلوکوزیداز می‌گردند، کاربرد جایگزین‌های طبیعی و مصنوعی شکر در فرمولاسیون‌ها، استفاده از غذا داروها، کاربرد کربوهیدارت‌های با قابلیت هضم پایین، سیاست کاهش تدریجی، کاربرد بهبوددهنده‌ها، پروفایل رهایش و قانون‌گذاری در کنترل رژیم غذایی افراد دیابتی نقش مؤثری ایفا می‌کند.
کلیدواژه‌ها
دیابت
فرمولاسیون غذایی
شیرین‌کننده‌ها
غذا داروها
مهارکننده‌های آمیلاز

موضوعات

عنوان مقاله English

Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management

نویسندگان English

Mohammad Nejatian 1
Nazanin Darabzadeh 1
Seid Roghayeh Derogar 2
1 Tarbiat Modares University
2 Baqiyatallah University of Medical Sciences
چکیده English

Diabetes is an inherited and/or acquired chronic disease. It is one of the most common metabolic disorders caused by the deficiency in production of insulin, or reduction of organ responses to secreted insulin. Prevalence of diabetes is high in the developing country and it is the 4th main cause of death and the major cause of blindness in adults. Since the main goal of diabetes treatment is the control of blood sugar level in the normal range and providing adequate conditions for insulin activity to reduce vascular and neurological diseases, nutritional treatment, food diet and the control of weight are the most solutions. On the other hand, the lack of appropriate food alternatives demonstrates the need for research on developing the special formulation of products designed for diabetic patients. The inhibition of α-amylase and α-glucosidase activities, natural and artificial sweeteners in formulations, medicine foods, low digestible carbohydrates, gradual decrease, enhancers, release profile and legislation are the most important ways for control of diabetic diet.

کلیدواژه‌ها English

Diabetes
Food formulation
Sweeteners
Medicinal foods
Amylase inhibitor
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