Senior ScientistContact Annika
A whole grain product have been shown to reduce the blood sugar response, with the effect lasting long after the meal. Now the product will be industrially manufactured and investigated with regard to the impact of the process on the microstructure, the blood sugar response and its impact on the environment in relation to its nutritional content.
Intake of food that cause low blood sugar response after a meal can led to a reduced risk of type 2 diabetes and cardiovascular disease. Researchers and the food industry therefore have an important role in developing and providing appetizing foods that help consumers maintain adequate blood sugar levels, preferably in combination with a sustainable solution for the planet.
Previous research has shown that a certain whole grain product, produced in small scale, reduce the blood sugar response, not only at the meal they eat, but also at subsequent meals. In the project, an industrial version of the whole grain product will be evaluated. The product's microstructure and nutrient content before and after production, as well as how it is affected in simulated digestion, will be analysed to understand how the industrial process affects the product. The results will be linked to the effects on blood sugar measured in a human study.
To gather facts about the product from a sustainability perspective, a life cycle assessment of the product will be compiled, in which the product is also compared to other foods. It is also important to relate the sustainability aspect to the product's nutritional content.
The project's common, long-term goal is to provide consumers with attractive and sustainable ready-to-eat products with documented health benefits in terms of regulating blood sugar, and thus contribute to the prevention of type 2 diabetes.
Foods for blood sugar regulation
Gucanova AB, Lunds University
Annika Krona Marta Angela Bianchi Susanne Bryngelsson Serina Ahlgren Andras Baky Marta Bialik