ArticleFrontiers in nutrition2026
Nutritional characterization and postprandial glycemic response of low-calorie date snacks incorporating psyllium and oat fibers in healthy and type 2 diabetes.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: The global rise in type 2 diabetes (T2D) and obesity, driven by high-sugar snacks, underscores the need for low-calorie, fiber-enriched alternatives that attenuate postprandial glycemia while maintaining cultural appeal in date-consuming regions. Objectives: This study nutritionally characterized low-calorie date-based snacks (LCDBSs) formulated with Sagai/Sukkari date paste (1:1), nuts, and oat or psyllium fibers at 5%, 7.5%, or 10% (OF1-3, PF1-3). Methods: The formulated snacks were organolyptically and nutritionally evaluated as well as postprandial glycemic responses in 20 healthy adults (fasting glucose < 100 mg/dL, BMI average 23.39 kg m Results: Proximate composition revealed dose-dependent increases in dietary fiber (12.61-17.55% vs. 7.86% in CF), reductions in available carbohydrates (48.24-52.06% vs. 55.16% in CF), and energy (349.72-368.31 kcal 100 g Conclusion: These findings position psyllium/oat-enriched LCDBSs as viable, culturally relevant options for glycemic control, weight management, and T2D dietary interventions.
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