Superfoods for Type 2 Diabetes: A Narrative Review and Proposal for New International Recommendations
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As a general rule, I am not in favor of the 'superfood' label. But I found this study to be interesting. I like the idea of using foods as nutraceuticals. And perhaps more importantly, I eat fermented dairy.
. . . a limited number of ‘superfoods’ showed the potential to reduce HbA1c (reductions of 1% to 2%): fermented dairy products (with or without supplementation with vitamin D or probiotics) and fibre (increasing the daily fibre intake by 15 g or up to 35 g). In particular, the daily intake of dairy products, especially yoghurts, demonstrated a positive impact on the metabolic control of T2DM, such as a reduction in fasting plasma glucose and Hb1Ac, with better results for low fat yoghurts (e.g., kefir) supplemented with vitamin D (++) or probiotics (+) compared to unenriched yoghurts, according to some studies. These foods can therefore be used as nutraceuticals.
