BENEFÍCIOS DOS ALIMENTOS FUNCIONAIS NO CONTROLE E TRATAMENTO DO DIABETES MELLITUS (DM) - REVISÃO DE LITERATURA

• Autor(a) principal: Conceição, Isabela Silva Peres da
• Data de Publicação: 2021
• Outros Autores: Borges, Ana Carolina Lacerda
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Hygeia (Uberlândia)
• Texto Completo: https://seer.ufu.br/index.php/hygeia/article/view/55287
• topic: Diabetes; Alimentos Funcionais; Tratamento; Diabetes; Functional Foods; Treatmen

Diabetes Mellitus (DM) is a disease caused by deficiency in the action or production of insulin in the pancreas, reaching more than 300 million people worldwide. It is believed that the cases exceed in 2035, more than 19.2 million people only in Brazil. In this context, it is known that feeding is a primary factor for the treatment of DM, and that, along with periodic medications and physical activities, will determine the control and a good quality of life for diabetic individuals. Thus, it is believed that functional foods perform metabolic actions in the body, being responsible for assisting in this control, mainly in the decrease of glucose in the bloodstream. Therefore, this study aims to evaluate the benefits of functional foods in the control and treatment of Diabetes Mellitus (DM). A literature review was developed, starting in May 2017 and finished in November 2017, using as keywords: "Diabetes", "Functional Foods" and "Treatment". The benefits of functional foods in DM control and treatment are linked to reduced glucose absorption, insulin resistance, destruction of beta cells in the pancreas, contributing directly to the maintenance of glycemia through the functional compounds found in various foods such as oats, oilseeds, probiotics, polyunsaturated fats (Omega 3) and soy. The Biologist plays a fundamental role in the research related to this subject, being a professional of prominence, being able to contribute actively to the growth of science.     Keywords: Diabetes. Functional Foods. Treatment.