Giosuè, Annalisa (2025) The development of functional food prototypes based on red grape pomace in the framework of the cardiometabolic risk optimization with precision nutrition strategies. [Tesi di dottorato]

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Abstract

Feasible and effective dietary strategies are needed to effectively prevent and manage cardiometabolic diseases, thereby addressing their pandemic-like spread. This thesis aimed to clarify the desirable dietary choices to optimize cardiometabolic risk at the population level, while accounting for their environmental impact. A pivotal step was afterwards selecting a valid intermediate outcome between the consumption of harmful staple foods – i.e., refined high Glycemic Index (GI) foods – and the incidence of cardiometabolic diseases, apt to be targeted with precision nutrition strategies: the postprandial glucose response (PPGR). Recognizing the limitations of a “one-size-fits-all” approach, this work explored the inter-individual variability of PPGR among individuals at high cardiometabolic risk. In this context, polyphenols from grape pomace (GP) were used to functionalize refined high GI bakery products, as a strategy to precisely target the dynamic features of the PPGR. The results of my research work have corroborated the role of food quality over quantity for the cardiometabolic risk optimization, highlighting the need to replace most refined high GI carbohydrate foods with whole grains and low GI foods. The study conducted at Chalmers University of Technology has successfully identified distinct glucose response patterns to a single non-standardized meal, characterized by different dynamic parameters able to predict features of the daily glucose profile in individuals without diabetes. A step forward in the perspective of the optimization of the PPGR pattern, was the development of prototypes of functional biscuits enriched with GP, to target the dynamic features of the PPGR pattern observed in those individuals who could particularly benefit from the improvement of the postprandial glucose disposal, to which polyphenol rich foods have been shown to contribute.

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