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Glucofriendly couscous usage in diabetes

Author(s)
Leepica Kapoor Department of Dietetics, Naruvi Hospital,Vellore,India
Nitin Kapoor Department of Endocrinology, Diabetes and Metabolism, Christian Medical College, Vellore, India;Non 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.
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.
Publication Details
Page(s) 1547-1549
DOI 10.47391/JPMA.24-62
Published Journal: Journal of Pakistan Medical Association, Volume: 74, Issue: 8, Year: 2024

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Keywords
Biopsychosocial model, nutrition, Diet, Glycemic Index, Adherence, Culinary diabetology, Glycemic load, patient- centered care
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