Abstract
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.
Highlights
E diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death
Many studies indicate that limitation of the intake of these components may result in improved glucose metabolism and enhanced insulin sensitivity [9]. e results of the meta-analysis carried out by Meng et al [10] have demonstrated a significant decline in the level of glycated haemoglobin (HbA1c) induced by the LCD diet
Products with low glycaemic index (GI) contain carbohydrates that are slowly hydrolysed and gradually absorbed into the bloodstream, which allows control of postprandial glucose and insulin release [15]. e view shared by the scientists who took part in the International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC, Italy, 2013) is unambiguous. e specialists agreed that a diet based on low-glycaemic-index carbohydrates is an important tool for prevention and treatment of diabetes and coronary heart disease and, possibly, obesity [16]. e relationship between reduction of the intake of high GI products and prevention of type 2 diabetes is highly supported by meta-analyses of many studies, including prospective ones [18,19,20]
Summary
E greatest amounts of fibre are found in whole-grain milled products Higher consumption of such products is associated with reduction of the type 2 diabetes risk in subjects with glucose intolerance [28] and decreased overall mortality among healthy population [29]. Resistant thereby reducing the risk of obesity and stimulates the production of short chain fatty acids (SCFA), which are formed as a result of bacterial fermentation in the large intestine. E daily dose of 15 g of resistant starch has been shown to increase insulin sensitivity, which is important in the prophylaxis of type 2 diabetes [39], and to reduce cholesterol levels and contribute to body weight loss [40]. Investigations have demonstrated that resistant starchcontaining products have a lower glycaemic index [40, 43]
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