Herb-rich local cuisine can boost health and help realise sustainable goals
Abu Dhabi University researchers are using innovative modifications of local foods to fight non-communicable diseases
Modifying local diets with sustainable ingredients “might be the ultimate solution for improving people’s well-being and reducing metabolic diseases around the globe”, says Nauman Khalid, professor of nutrition at Abu Dhabi University in the United Arab Emirates (UAE).
Non-communicable diseases kill about 41 million people each year, according to the World Health Organisation. Cardiovascular diseases and diabetes account for almost half of these deaths, and unhealthy diets are a major risk factor. The spread of Western diets – which contain high levels of sugar, refined grains and fried foods – has been blamed for the rise in the prevalence of non-communicable diseases.
Khalid and his colleagues are exploring ways to modify cuisines in the UAE with sustainable ingredients to make food healthier.
In a recent paper, published in Food Science & Nutrition, Khalid and international collaborators investigated how a formulation of chickpea pulao (an Indian-Pakistani rice dish) with different concentrations of herbs affected the blood glucose levels of people suffering from type 2 diabetes.
In 2021, one in 10 adults around the world had type 2 diabetes – about half a billion people – and the prevalence is expected to rise in the coming decades. Diabetes is a chronic disease that results in a person’s body struggling to regulate the amount of sugar in their blood. China and India are home to the largest number of diabetes sufferers globally.
The researchers infused the pulao with different concentrations of fenugreek seeds and Indian rennet – a herbal extract – and observed that they reduced sugar spikes in diabetic individuals. “The intervention recipe decreased hyperglycemia by approximately 15 per cent daily compared to the control recipe,” the authors wrote. “Incorporation of hypoglycemic herbs into dietary patterns can work as an adjunct therapy for diabetes management, especially in populations with a high prevalence of this disease.”
“That infusion improved all the biological markers for diabetes and had fantastic in vitro and in vivo results,” Khalid says.
In another study, published in ACS Food Science & Technology, Khalid and colleagues supplemented cookies with bitter gourd. They added bitter-gourd flour to cookies and found that they significantly reduced several markers for diabetes. “These kinds of infusion and encapsulation with herbal ingredients might be very fruitful to modify local dishes, and this is what people really want,” says Khalid.
Khalid’s research also aims to further the United Nations’ Sustainable Development Goals (SDGs), specifically SDG 2 – zero hunger – and SDG 3 – health for all. “In all of our research with international collaborators we incorporate this concept of sustainability,” he says. “We are targeting the improvement of SDG 2 and SDG 3 so that health and food security can be improved in all different regions of the world.”
“Our work is not just about exploring advanced science and concepts; it's about making a real impact on society to improve their well-being and overall health,” says Khalid “By innovating local ingredients, cuisines and sustainable dietary changes, our research aims to mitigate chronic nutritional diseases such as diabetes, hypertension and cardiovascular diseases. Our herbal infusion and encapsulation concepts not only enhance health outcomes but also support broader goals of sustainability and global health improvement.”