Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification

Abstract

The global rise in diet-related non-communicable diseases has been strongly linked to the widespread consumption of highly processed, high-glycemic foods rich in refined carbohydrates and added sugars. These foods induce rapid postprandial glucose excursions that contribute to oxidative stress, insulin resistance, inflammation, and the development of metabolic disorders such as type 2 diabetes and cardiovascular disease. This review introduces deglycaemation as an integrative, systems-level framework rather than a single nutritional or technological intervention. Deglycaemation is aimed at reducing the glycemic impact of commonly consumed foods while preserving sensory quality and nutritional value. The review synthesizes evidence on key determinants of postprandial glycemia, including starch structure, food matrix properties, dietary fiber, polyphenols, fermentation, and natural sweeteners. Emerging deglycaemation strategies such as resistant starch formation, bioactive enrichment, and ingredient substitution using plant-based raw materials are highlighted for their potential to create metabolically optimized functional foods. Beyond metabolic health, the review also discusses the sustainability implications of deglycaemation through circular economy approaches and agro-industrial waste valorization. Collectively, these insights position deglycaemation as a promising multidisciplinary framework for developing healthier, sustainable food systems.

Keywords

deglycaemation / glycemic index / food reformulation / polyphenols / resistant starch / sustainability

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