Researchers from the North Caucasus Federal University (NCFU) have recently proposed a new technology for producing flour-based products aimed at patients with diabetes.
According to the study’s authors, products made using this technology can help lower blood sugar levels, strengthen the immune system, and assist in controlling hunger. The research findings were presented at the IOP Conference Series: Earth and Environmental Science.
Diabetes is a chronic disorder that occurs when the pancreas fails to produce enough insulin to regulate blood sugar levels or when the body cannot effectively use the insulin produced. According to the World Health Organization (WHO), diabetes is one of the four major non-communicable diseases, with a rising global incidence and is a significant cause of reduced life expectancy.
Regular bread increases blood sugar levels. (Illustrative image).
According to NCFU scientists, regular bread increases blood sugar levels, which is why patients with diabetes must strictly limit their bread consumption.
The scientific community has proposed two solutions to this issue: one is to completely eliminate flour products, or alternatively, to modify the bread recipe by incorporating bioactive compounds that reduce glucose levels and regulate lipid-carbohydrate metabolism.
Choosing the second solution, NCFU scientists, in collaboration with colleagues from Volgograd State Medical University, have developed low glycemic index crisp bread, specifically designed for insulin-dependent diabetics and individuals with compromised immune systems following COVID-19.
To create these breads, researchers replaced wheat flour with a mixture of corn flour and green pea flour, while also adding postbiotic compounds (found in kombucha—a type of fermented tea).
The authors note that postbiotics are byproducts of the fermentation process of probiotics, which help restore the gut microbiome and positively affect immune function and metabolism.
“Due to the high content of bioactive compounds in the product, its use can enhance the immune system by inhibiting pathogenic microorganisms, improving metabolic processes, reducing glucose levels by preventing vitamin and trace element deficiencies, and alleviating the burden on the pancreas,” stated Associate Professor Valeria Orobinskaya from the Department of Food Technology and Commodity Science at NCFU, one of the study’s authors.
