Title:Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods
Volume: 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
Affiliation:
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411,India
Keywords:
Diabetes, glycemic index, sweeteners, natural, artificial, low calorie food.
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.
