Food Industry Key to Fighting Diabetes, Says BENEO
14 Nov 2016 --- BENEO have highlighted the importance of the food industry’s role in diabetes prevention and managing blood glucose levels. The comments come in response to ‘Eyes on Diabetes’, this year’s World Diabetes Day campaign.
The World Diabetes Day campaign, sponsored by the International Diabetes Federation, is today bringing into focus the importance of early screening in the diagnosis and management of diabetes.
Early screening is vital in reducing the risks of serious complications, as is careful blood glucose management throughout life.
The company states that a diet that keeps blood glucose levels low, whilst also being carbohydrate-rich, helps to reduce the risk of type 2 diabetes in all age groups and helps to control blood glucose levels of people with diabetes. They add that carbohydrates play such a central role in the body’s glucose supply, the right choice of carbohydrate can make all the difference.
Speaking with NutritionInsight, about the food industry's role in fighting diabetes, Thomas Schmidt, Marketing Director at BENEO, said, "Every third consumer in Europe cuts sugar because they are afraid of diabetes. Sugar reduction and replacement are important tactics to fight the growing challenges of diabetes."
"However, the food industry should rethink the current approaches as they are neither effective nor sustainable. Often sugars are replaced by starches (e.g. maltodextrin) which are not classified as sugars but are high glycaemic, have the same calories and cause tooth decay."
"We think that such label cosmetics are not sufficient to support the consumer in making a conscious choice. We must start thinking beyond the label and the blunt call for “sugar reduction”. The solution is based on the glycaemic profile of foods, not just their labeled sugar content."
Schmidt adds that consumers need to be convinced that a healthy nutrition is as tasty, convenient and enjoyable as the one they are used to.
"As less sugar is often associated with less taste, it is crucial to overcome this prejudice to ensure that products are re-purchased," he explains.
"This is why experts at the BENEO-Technology Center are constantly working on new solutions showing that products with less sucrose and a lower blood glucose profile can be as tasty and indulgent as their high glycaemic counterparts."
"Sensorial evaluations have shown that using BENEO’s chicory root fibers and functional carbohydrates results in products with excellent taste."
However, Schmidt also thinks that consumers are starting to understand more about the types of carbohydrates they need to prevent diabetes.
"Consumers are becoming more and more aware that different carbohydrates have different effects on the body and blood sugar levels."
"Wholegrain, fiber, complex carbohydrates, as well as slowly digestible and slow-release carbohydrates, are considered as a “good” choice."
"They also have a basic understanding how food products can affect their blood sugar level. High blood sugar levels over a longer period of time are considered as unhealthy and stressful for the body. Instead, foods and drinks with a lower blood sugar rise are considered as beneficial."
"They are linked to “a healthy lifestyle”, “less blood sugar spikes” or the “prevention of diabetes or cardiovascular diseases”.
"BENEO conducted an extensive consumer research in this field over the past two years, showing that consumers are showing increased interest in the type of carbohydrate they are consuming."
"Leading scientists agree that there is convincing evidence that eating in a way that keeps blood glucose low (low glycaemic diet) while providing balanced carbohydrate energy to the body through one’s diet reduces the risk of type II diabetes and helps to control blood glucose in people with diabetes," says Schmidt.
"As the food industry, we are responsible for offering such products and to make consumers more aware of the beneficial effects by a clear and appealing communication."
by Hannah Gardiner
