Page 304 - IJB-10-2

International

Journal of Bioprinting

RESEARCH ARTICLE
Achieving personalized nutrition for patients

with diabetic complications via 3D food printing

Yuanyuan Chen , Siwei Bi , Jun Gu , Qianli Che , Ruiqi Liu , Wei Li , Tingting Dai ,
2
1
3
2
4
3
5
Dongan Wang , Xiaosheng Zhang *, and Yi Zhang *
1
1
6
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
(This article belongs to the Special Issue: 3D Food Inks: Physicochemical Properties, Product Development,
Structure-Functionality and Safety)
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
*Corresponding authors: with unique dietary requirements. In this study, 3D-printable food inks were created
Xiaosheng Zhang
(zhangxs@uestc.edu.cn) based on four food ingredients with low glycemic index, namely milk powder, wheat
Yi Zhang bran powder, Russula alutacea Fr., (russula mushroom), and Agaricus bisporus (button
(yi_zhang@uestc.edu.cn) mushroom) content. Rheological testing and texture profile analysis were performed,
affirming that the 3D-printed food possesses a soft texture, which minimizes oral
Citation: Chen Y, Bi S, Gu J, et al.
Achieving personalized nutrition for mucosal irritation for patients with diabetic ulcers. The effectiveness of 3D-printed
patients with diabetic complications food in diabetes management was corroborated by monitoring the blood glucose
via 3D food printing. Int J Bioprint. levels of streptozotocin-induced diabetic rats via gavage. Food with personalized
2024;10(2):1862.
doi: 10.36922/ijb.1862 nutritional composition was custom-printed to cater for the protein requirements
of patients with diabetic nephropathy. This innovative approach to personalizing
Received: September 17, 2023
Accepted: December 11, 2023 nutrition through 3D food printing has the potential to reshape the future of dietary
Published Online: January 29, 2024 management, ultimately improving the overall health outcomes and quality of life
Copyright: © 2024 Author(s). for individuals with diabetes and its complications.
This is an Open Access article
distributed under the terms of the
Creative Commons Attribution Keywords: 3D food printing; Personalized nutrition; Diabetes; Ulcer;
License, permitting distribution, Daily protein intake
and reproduction in any medium,
provided the original work is
properly cited.
Publisher’s Note: AccScience
Publishing remains neutral with 1. Introduction
regard to jurisdictional claims in
published maps and institutional Diabetes encompasses a cluster of metabolic disorders characterized by hyperglycemia
1
affiliations. resulting from deficiencies in insulin secretion, insulin action, or both. According to the
Volume 10 Issue 2 (2024) 296 doi: 10.36922/ijb.1862