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Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods

[ Vol. 16 , Issue. 4 ]

Author(s):

Jyoti Singh, Prasad Rasane*, Sawinder Kaur, Vikas Kumar, Kajal Dhawan, Dipendra K. Mahato, Sunita Malhotra, Chayanika Sarma, Damanpreet Kaur and Jayatee Bhattacharya   Pages 301 - 312 ( 12 )

Abstract:


Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the overconsumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients.

Keywords:

Diabetes, glycemic index, sweeteners, natural, artificial, low calorie food.

Affiliation:

Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of Health, School of Exercise and Nutrition Sciences, Deakin University, Melbourne Burwood VIC 3125, Postgraduate Institute of Medical Education and Research, Chandigarh 160012, Punjab, Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu 613005, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Department of English, Lovely Professional University, Phagwara 144411



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