Conventional functional food intake in type 2 diabetic patients

Functional foods contain biologically active ingredients associated with physiological health benefits for managing chronic diseases, such as type 2 diabetes mellitus. A regular consumption of functional foods may be associated with enhanced anti-oxidant, anti-inflammatory, insulin sensitivity, and anti-cholesterol functions, which are considered integral to manage this disease. To evaluate the conventional functional food intake among Iranian patients with type 2 diabetes, we conducted a cross-sectional study including 152 patients attending the nutrition clinic in Ardabil city. All patients were diagnosed with type 2 diabetes according to ADA criteria. The participants were apparently healthy. Exclusion criteria included the occurrence of a cardiovascular event during the previous 6 months, advanced congestive heart failure, major depression, and dementia. Dietary conventional functional food intake was assessed using Food Frequency Questionnaire. Most of the participants used milk and dairy products (97.4%), white rice (94.7%) and hydrogenated oil (77.9%) in the daily meal plan. Fish and seafood intake reported among 72.3% of subjects. Only 2.6% of participants used bakery products prepared using whole wheat. Based on results, it is important to pay close attention to functional food ingredients to manage diabetes and its complications. There is a challenge for the food industry, which needs to implement and/or develop innovative technologies able to create new foods with improved healthy properties.

Keywords:

conventional functional food , intake , type 2 diabetic patients