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Blood Glucose Regulation Mechanism of Coarse Food Grains Noodles Suitable for Diabetic Population
Author:曹建如   Approver:张梅申   Releaser:Lv Junhai   Time:2022/03/22 15:17:21   Source:International Cooperation Division

Diabetes is one of the chronic diseases that seriously affects human health. China is a region with a high prevalence of diabetes in the world. The number of adults with diabetes in China has reached 116 million, accounting for a quarter of the total number of patients worldwide. One strategy to cope with the increased occurrences of diabetes is to improve diet. Therefore, there has been increasing demand for staple foods suitable for the diabetic population that are easy to handle, cost effective and efficient. The demand is also driven by the fact that people become more health-conscious in China.
Coarse food grains noodles are a major staple food among Chinese populations and are easily popular with diabetics due to their good taste, high demand and acceptance. Interventions at the staple food level in the diabetic population will not only meet the dietary requirements of diabetics, but also improve the diet and living standards of the general population. In the development of diabetic foods, assessing the role of foods in regulating blood glucose and their mechanisms is the key to successful product development.
The food processing section of the Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, has solid research facilities and a strong research team in coarse food grains processing. In recent years, a series of staple food products made from coarse food grains have been developed, such as steamed buns stuffed with coarse grains, steamed breads made from coarse grains, etc.
We cordially welcome partners from overseas to participate in research projects. The aim is to develop new staple food products suitable for diabetic patients using coarse grains as raw materials and modern food processing technology, evaluate their blood glucose regulating effects, study their blood glucose regulating mechanisms and develop processing standards for commercial production.
Contact information:
Liu Jingke, project leader
Tel. 0086-311-87652276
Email: (please copy to:;

  Key words:blood glucose, regulation, coarse food grains noodles, diabetic Population, cooperation                View:1129                  0