Acceptance and feasibility of novel staple foods among individuals with type 2 diabetes in Singapore: a mixed methods study
This highlights the challenge of attaining a balance between health and favorable sensory properties for these NVSFs, which may be attributed to their modification methods. We conclude that an alternative staple food with palatable taste and texture properties modified through the reduction of available carbohydrates may be an effective approach to enhance the acceptance and feasibility of modified staple foods for T2D management.
Authors
- Salome A. Rebello (ORCID: https://orcid.org/0000-0001-6138-7999)
- Chin Meng Khoo (ORCID: https://orcid.org/0000-0003-1601-2391)
- Dimeng Yang (ORCID: https://orcid.org/0000-0003-1111-6247)
- Sean Jun Leong Ou (ORCID: https://orcid.org/0000-0003-0650-0789)
- E Shyong Tai (ORCID: https://orcid.org/0000-0003-2929-8966)
- Mei Hui Liu (ORCID: https://orcid.org/0000-0002-1214-9780)
- Marcus Ting
- Hafizah Yusri
- Wei Lin Liew
Institutions
- National University of Singapore (SG)
- National University Health System (SG)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-06-11
- DOI
- https://doi.org/10.3389/fnut.2025.1594890
- Citations
- 2
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 3.76
Funders
- National University of Singapore
- National University Health System