A community challenge of today is the increasing prevalence of obesity, type 2 diabetes and cardiovascular disease. It has been shown that frequent hyperglycaemic excursions during the day increase the risk of cardiovascular disease through a mechanism involving oxidative stress and sub-clinical inflammation. From recent findings we know that there are food factors capable of reducing the blood glucose responses to a meal, not only in an acute phase, but also after a second and a third subsequent standardized meal. Key features of these food factors are that they make the food slowly digested in the upper intestine and increase the fermentative activity in the colon.
The objective of this project is to further exploit and combine these food factors in order to make products and meals that improve postprandial glucose regulation.
Project leader: Ass prof Elin Östman