Achieving personalized nutrition for patients with diabetic complications via 3D food printing

Abstract

The global prevalence of diabetes mellitus is experiencing a notable increase. Diabetic patients need to consistently monitor their fluctuating glucose levels caused by the changing diet. Meanwhile, patients with diabetes face a higher risk of developing oral ulcer than healthy individuals. Fortunately, three-dimensional (3D)-printed food, which is design- and texture-customizable, presents a potential solution to alleviate the discomfort caused by ulcer while providing personalized nutrition for patients with unique dietary requirements. In this study, 3D-printable food inks were created based on four food ingredients with low glycemic index, namely milk powder, wheat bran powder, Russula alutacea Fr., (russula mushroom), and Agaricus bisporus (button mushroom) content. Rheological testing and texture profile analysis were performed, affirming that the 3D-printed food possesses a soft texture, which minimizes oral mucosal irritation for patients with diabetic ulcers. The effectiveness of 3D-printed food in diabetes management was corroborated by monitoring the blood glucose levels of streptozotocin-induced diabetic rats via gavage. Food with personalized nutritional composition was custom-printed to cater for the protein requirements of patients with diabetic nephropathy. This innovative approach to personalizing nutrition through 3D food printing has the potential to reshape the future of dietary management, ultimately improving the overall health outcomes and quality of life for individuals with diabetes and its complications.