When it comes to controlling blood sugar levels, attention is often focused on the type and amount of food consumed and the timing of meals.
However, another factor may receive less attention: how we eat, particularly how we chew our food.
اضافة اعلان
Chewing food thoroughly and eating slowly may help the body process a meal more effectively and may contribute to reducing the speed at which blood sugar rises after eating, particularly when meals are balanced and rich in fiber.
This does not mean that chewing alone can control blood sugar, but it may be part of a broader set of habits that support digestion, satiety, and metabolic health.
“Chewing science” may be the last thing that comes to mind when you sit down for a meal. Yet from the first bite, a series of processes begins in the body.
Chewing stimulates saliva production, which helps initiate digestion before the digestive system continues breaking down food and extracting the nutrients the body needs.
Nutrients, including fiber, play an important role in regulating blood sugar levels.
Studies have also indicated that chewing stimulates reactions in the gut that increase insulin secretion, as well as responses in the hypothalamus that promote feelings of fullness, potentially helping reduce the amount of food consumed.
Eating smaller portions may have additional health benefits, as consuming less food can reduce the likelihood of weight gain, which is a major risk factor for developing type 2 diabetes, according to the University at Buffalo.
Chewing and Blood Sugar in People With Diabetes
A new study is exploring the relationship between difficulty chewing and blood sugar levels among people with type 2 diabetes, according to Medical News Today.
The study found that people with type 2 diabetes who were able to chew their food normally had lower blood sugar levels than those who experienced difficulty chewing because of missing, broken, or damaged teeth.
Researchers analyzed data from 94 people with type 2 diabetes who were receiving treatment at a clinic in Istanbul, Turkey, and divided the participants into two groups.
The first group consisted of people who were able to chew properly and had adequate occlusal function.
In other words, they had enough teeth to chew their food effectively, and their upper and lower teeth made proper contact during chewing.
The second group consisted of people who were unable to chew properly because they had lost a significant number of teeth.
To assess participants’ average blood sugar levels, researchers measured glycated hemoglobin (HbA1c), a marker that reflects average blood sugar levels over the previous two to three months.
The study found that HbA1c levels in the second group were 2 percentage points higher than those of people who were able to chew properly.
HbA1c levels averaged 7.48% among participants without chewing problems, compared with 9.42% among those who had difficulty chewing.
However, it is important to emphasize that the effect of chewing alone remains limited compared with the impact of food quality and portion size.
Therefore, good chewing should not be viewed as an independent method for controlling blood sugar, but rather as a behavior that, alongside appropriate food choices and moderation, may help support the body’s response to meals.
Agencies
