Glucofriendly couscous usage in diabetes

Authors

  • Leepica Kapoor Department of Dietetics, Naruvi Hospital, Vellore, India;
  • Nitin Kapoor Department of Endocrinology, Diabetes and Metabolism, Christian Medical College, Vellore, India; 3Non communicable disease unit, Baker Heart and Diabetes Institute, Melbourne, Victoria, Australia;
  • Sanjay Kalra Department of Endocrinology, Bharti Hospital, Karnal, India; University Center for Research & Development, Chandigarh University, India.

DOI:

https://doi.org/10.47391/JPMA.24-62

Abstract

Couscous, a staple food of Northern Africa and the Middle
East, is consumed across the world. Being carbohydrate –
rich, it is often forbidden to persons with diabetes. Its social
and cultural connotations, however, do not allow absolute
avoidance of this dish in real life. This brief article explores
various ways of preparing, serving and eating couscous, in
a glucofriendly manner. The authors summarize available
literature, and suggest culinary tips to reduce glycaemic
index and glycaemic load of this foodstuff.
Keywords: Adherence, Biopsychosocial model, Culinary
diabetology, Diet, Glycemic index, Glycemic load, Nutrition,
patient- centered care

Published

2024-07-25

How to Cite

Leepica Kapoor, Nitin Kapoor, & Sanjay Kalra. (2024). Glucofriendly couscous usage in diabetes. Journal of the Pakistan Medical Association, 74(8), 1547–1549. https://doi.org/10.47391/JPMA.24-62

Issue

Section

PRIMARY CARE DIABETES

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