Functional food and diabetes: a natural way in diabetes prevention?

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  • Author(s): Ballali, Simonetta (AUTHOR); Lanciai, Federico (AUTHOR)
  • Source:
    International Journal of Food Sciences & Nutrition. Mar2012 Supplement, Vol. 63, p51-61. 11p. 1 Diagram, 1 Chart.
  • Additional Information
    • Subject Terms:
      FUNCTIONAL foods; DIABETES prevention; DISEASE prevalence; CINNAMON; STEVIOSIDE; CLINICAL trials; CHRONIC diseases
    • Abstract:
      Diabetes shows a wide range of variation in prevalence around the world and it is expected to affect 300 million by the year 2025. In a prevention framework where banning policies and educational strategies lead the interventions, functional foods (FFs) with their specific health effects could, in the future, indicate a new mode of thinking about the relationships between food and health in everyday life. Functional ingredients, such as stevioside, cinnamon, bitter melon, garlic and onion, ginseng, Gymnema sylvestre and fenugreek, have been addressed for their specific actions towards different reactions involved in diabetes development. New strategies involving the use of FF should be validated through large-scale population trials, considering validated surrogate end points to evaluate the effect of FF in prevention of chronic diseases such as type 2 diabetes mellitus. [ABSTRACT FROM AUTHOR]