China's first food slow release technology is expected to reduce the risk of postprandial blood glucose
The risk of post-prandial blood glucose fluctuations is expected to "be terminated." The reporter learned from the seminar on the application of sustained-release technology in the food field held yesterday that a food slow-release technology capable of prolonging the cycle of food absorption and avoiding postprandial blood glucose fluctuations in diabetic patients was successfully developed in China and completed clinical trials.
It is understood that the normal decomposition of the human body to maintain the process of about more than two hours, excessive absorption of excessive starch, it is easy to lead to excessive fat and sugar intake and precipitation. In patients with diabetes, foods containing starch, such as refined rice noodles, which have a significant glycemic effect, may cause excessive fluctuations in blood glucose and insulin burden, and thus delay the hydrolysis of starch into glucose and reduce the peak blood sugar level after meals. One of the new areas of food R&D technology.
Since 1999, the head of the Diabetes Center of the Peking Union Medical College Hospital headed the research group led by Prof. Hong Ding. After 10 years of research, the embedding technology previously used in medicine was applied to the food field, and the starch was fixed by using the embedding technology. Through the starch carrier network curing technology, a temporary gap between the starch and the enzyme in the food produces a natural food, which prevents the rapid contact of the enzyme with the enteric starch, thereby delaying the hydrolysis of the starch into glucose and delaying the absorption of glucose into the blood. Slowing blood sugar rises, reducing the occurrence of high postprandial blood sugar peaks. Researchers have developed related hypoglycemic foods based on this technology. Clinical trials have shown that after giving hypoglycemic foods, diabetic patients' blood glucose can be better controlled.
The study was supported by the National Spark Program. The researchers said that the next step will be to use more food data to develop food release technology.
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