Sweet Cravings in Diabetes: Desserts that are not so Sinful.

Clicks: 145
ID: 60363
2019
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Abstract
Desserts form an important and integral part of South East Asian cuisines and are often associated with festive eating and celebrations. Since most desserts are high in caloric content and contain refined carbohydrates and saturated or trans-fats, their consumption poses obvious challenges in diabetic individuals. Meals should not only meet the biological needs of an individual but should also be palatable, appealing and retain their hedonistic aspects of taste, smell and visual appeal. While remaining within the principles of medical nutrition therapy, desserts can be incorporated into meals with use of whole grains, low fat dairy or yoghurt, fruits, vegetables and pulses as their primary ingredients. Intake of free sugars can be minimized by using non-nutritive sweeteners, soluble fiber, condiments and spices. In this article, we focus on ways to encourage healthy eating among diabetics while still retaining pleasurable foods such as desserts.
Reference Key
priya2019sweetjpma Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Priya, Gagan;Grewal, Emmy;Kalra, Sanjay;
Journal jpma the journal of the pakistan medical association
Year 2019
DOI
DOI not found
URL URL not found
Keywords
desserts, healthy desserts, nutrient-dense food, festive eating, diabetes.

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