Utilização da gastronomia funcional no controle da diabetes mellitus: uma revisão integrada

Abstract

It should be noted that regular consumption of functional foods, associated with the practice of physical exercises can be an alternative to contain the progress of chronic diseases, since the said class of foods has bioactive or phytochemical compounds capable of acting as modulators of metabolic processes, preventing the early appearance of degenerative diseases. Among the diseases that may have their risk of complications reduced by eating functional foods, there is diabetes mellitus (DM). The integrative review was used, in which 24 scientific articles made available in full, from 2000 to 2021, selected from the Virtual Health Library, comprised the analyzed sample. The results showed that there is a range of foods classified as functional that are capable of adding enormous nutritional value to the diet so restricted for diabetic patients. In addition, it was emphasized that there is a total relationship between glycemic control through the consumption of these foods that provide improvements in quality. It is concluded that gastronomy has a fundamental role in adhering to a healthier diet and facilitating this process, considering that it is possible to reconcile flavor, nutritional quality and add pleasure in eating foods restricted from sugars prohibited for diabetics, as there are simple recipes and easy to be made with functional foods available on the internet and in the present study.