Functional Foodstuffs and Diabetes – Evidence and Myths

Czech version

Authors: Z. Zadák ¹; R. Hromádka ¹; M. Hronek ¹; A. Tichá ²; R. Hyšpler ²
Authors‘ workplace: Centrum pro výzkum a vývoj Lékařské fakulty UK a FN Hradec Králové, vedoucí prof. MUDr. Zdeněk Zadák, CSc. ¹; Klinika gerontologická a metabolická Lékařské fakulty UK a FN Hradec Králové, přednosta prof. MUDr. Luboš Sobotka, CSc. ²
Published in: Vnitř Lék 2009; 55(4): 412-415
Category:

Overview

Functional food and nutritional supplements balance the difference between the natural nutritional requirement of man, as a slowly changing genotype, and the nutrition of today’s man. This type of specifically treated food enables the nutrition of both the healthy population, where functional food eliminates certain risks and have a preventative effect (fibre, microelements), and the nutrition of the ill, which is based on the therapeutical and regulatory effect of nutrients (organ-specific nutrition).

Key words:
functional food –⁠ diabetes complications –⁠ societal diseases

Sources

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