The Role of Functional Foods in Diabetes Management Publisher



M Mirzaei MAHTA ; S Alahyaribeik SAMIRA ; N Mirdamadi NILOOFAR ; Y Fang YAN ; Mn Hazaveh Mahdieh NADALI
Source: Published:2025

Abstract

Diabetes mellitus (DM) is a worldwide health concern defined by consistently high blood sugar levels that have long-term implications. Diabetes prevalence has steadily increased, with estimates forecasting a significant increase in affected individuals by 2030. This chronic metabolic condition is caused by a lack of active insulin or aberrant insulin responses, which produce hyperglycemia. While obesity and physical inactivity are well-known risk factors, new epidemiological studies have highlighted the significance of diet composition in diabetes risk. This chapter looks at the rising emphasis on integrating functional foods in diabetics' diets. Functional foods contain physiologically active ingredients that improve physical well-being and aid in sickness prevention and management. The use of bioactive substances in functional foods, such as phytochemicals, polysaccharides, fibers, polyunsaturated fatty acids, vitamins, and bioactive peptides, has been linked to a variety of health advantages. Consistent use of functional foods, such as fruits, vegetables, whole grains, probiotics, prebiotics, seaweed, and mushrooms, has been related to lower postprandial hyperglycemia, better cholesterol management, reduced oxidative stress and inflammation, and enhanced gut microbiota. The chapter digs into a variety of bioactive substances that have antidiabetic characteristics and investigates their methods of action. It also looks at different types of functional foods and provides evidence-based insights on how they can help with diabetes. This holistic strategy intends to help develop effective diabetes preventive and management techniques in light of the disease's rising global incidence. © 2025 Elsevier B.V., All rights reserved.