AccScience Publishing / IJB / Online First / DOI: 10.36922/ijb.1862
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RESEARCH ARTICLE

Achieving personalized nutrition for patients with diabetic complications via 3D food printing

Yuanyuan Chen1 ,  Siwei Bi2 ,  Jun Gu3 ,  Qianli Che4 ,  Ruiqi Liu2 ,  Wei Li3 ,  Tingting Dai5 ,  Dongan Wang6 ,  Xiaosheng Zhang1* ,  Yi Zhang1*
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1 School of Integrated Circuit Science and Engineering, University of Electronic Science and Technology of China, Chengdu, Sichuan, China
2 Department of Plastic and Burn Surgery, West China Hospital, Sichuan University, Chengdu, Sichuan, China
3 Department of Cardiovascular Surgery, West China Hospital, Sichuan University, Chengdu, Sichuan, China
4 CSCEC SCIMEE Science & Technology Co. Ltd., Chengdu, Sichuan, China
5 Department of Nutrition, West China Hospital, Sichuan University, Chengdu, Sichuan, China
6 Department of Biomedical Engineering, City University of Hong Kong, Hong Kong SAR, China
IJB 2024, 10(2), 1862 https://doi.org/10.36922/ijb.1862
Submitted: 17 September 2023 | Accepted: 13 December 2023 | Published: 29 January 2024
© 2024 by the Author(s). This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )
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Abstract

The global prevalence of diabetes mellitus is experiencing a notable increase. Diabetic patients need to consistently monitor their fluctuating glucose levels caused by the changing diet. Meanwhile, patients with diabetes face a higher risk of developing oral ulcer than healthy individuals. Fortunately, three-dimensional (3D)-printed food, which is design- and texture-customizable, presents a potential solution to alleviate the discomfort caused by ulcer while providing personalized nutrition for patients with unique dietary requirements. In this study, 3D-printable food inks were created based on four food ingredients with low glycemic index, namely milk powder, wheat bran powder, Russula alutacea Fr., (russula mushroom), and Agaricus bisporus (button mushroom) content. Rheological testing and texture profile analysis were performed, affirming that the 3D-printed food possesses a soft texture, which minimizes oral mucosal irritation for patients with diabetic ulcers. The effectiveness of 3D-printed food in diabetes management was corroborated by monitoring the blood glucose levels of streptozotocin-induced diabetic rats via gavage. Food with personalized nutritional composition was custom-printed to cater for the protein requirements of patients with diabetic nephropathy. This innovative approach to personalizing nutrition through 3D food printing has the potential to reshape the future of dietary management, ultimately improving the overall health outcomes and quality of life for individuals with diabetes and its complications.

Keywords
3D food printing
Personalized nutrition
Diabetes
Ulcer
Daily protein intake
Funding
This work was supported by the National Natural Science Foundation of China (No. 62271107 and 62074029), the National Key Research and Development Program of China (No. 2022YFB3206100), and Key R&D Program of Sichuan Province (No. 2022JDTD0020).
Conflict of interest
The authors declare no conflicts of interest.
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International Journal of Bioprinting, Electronic ISSN: 2424-8002 Print ISSN: 2424-7723, Published by AccScience Publishing
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