Whilst Dietary Management of Diabetes is a well-accepted part of any regimen, the regulatory space in Australia and many countries overseas makes informed choice difficult for many Health Care Professionals (HCPs). To date food technology has largely focused on improving yields, crop protection and specific allergies, with only a small focus being on what environmental factors do to nutrient loads.  Even more difficult is the translation of small scale scientific trials to real world results as often the ingredients used in clinical trials do not reflect those available to consumers. Recently groups such as the Macquarie University Industrial Training and Transformation Centre for Molecular Technology in the Food Industry have been established to directly link dietary intake with observable biochemical and clinical benefits. This seminar discusses the various pitfalls in trying to prescribe a healthy diet as well as the inherent variability in so called “fresh foods” as well as describing how applying pharmaceutical principles to food can improve the dietary toolbox for HCPs when advising people living with diabetes. Finally, the session will describe results gained from testing actually commercially available foods that have been linked to claims of blood glucose management and relief from oxidative stress.

The ITTC for Molecular Technology in Food is an industry partnership that collaborates with several food companies including manufacturers of grains and ingredients that have been linked to health benefits. Dr Malcolm Ball is the Chief Scientific Officer for Gratuk Technologies and MediKane Pty. Ltd. Companies that investigate and produce food based ingredients for several health benefits.