Functional Ingredient Mix At Par With Nutrition Trend And Its Impact On Blood Lipids In Type 2 Diabetics

Abstract

Objective: The past decades have witnessed the increased consumption of instant and processed foods that have contributed to the dramatic rise in prevalence of obesity and diabetes. A change in the diet structure is needed to keep up with the ongoing nutrition transition and also to combat the ever rising incidences of coronary heart disease, diabetes and obesity. Inclusion of super cereals and other locally available nutritional foods, which were way back consumed by people in the Indian food system are gaining much importance now. The objective of the present study is to develop a functional ingredient mix at par with the nutrition transition trend and to determine whether the developed product aids in the reduction of lipid values in type 2 diabetics. Methods: Functional Ingredient Mix was prepared using cereals like quinoa, pulses and spices in requisite proportions and tested with panel members on a hedonic rating scale for its acceptance and supplemented to 75 diabetic dyslipidemic samples who were not on lipid lowering agents. Blood samples were analyzed for lipid profile, pre and post supplementation. Results and Discussion: Regular consumption of FIM was found to show reduction in serum total cholesterol, triglycerides and low density lipoprotein levels which were statistically significant at 1 per cent level (p ≤0.01). Conclusion: The study highlights the fact that inclusion of foods with functional properties would aid in the reduction of associated heart complications in type 2 diabetics. A need to change the existing diet pattern with inclusion of organic, novel and functional foods is the need of the hour. Education and awareness in this direction of nutrition transition would help in combating the rising prevalence of lifestyle disorders to a greater extent.