Introduction

A contemporary and effective approach to managing postprandial hyperglycemia and related metabolic disorders involves intentionally reducing the glycemic impact of foods through reformulation and functional enrichment [1, 2]. In this review, this strategy is referred to as deglycaemation. The importance of creating food systems that encourage steady glycemic responses rather than abrupt glucose excursions is highlighted by the prevalence of diet-related non-communicable diseases (NCDs), such as obesity, cardiovascular disease (CVD), and type 2 diabetes mellitus (T2DM). By causing frequent glycemic spikes and the production of advanced glycation end-products (AGEs), high-glycemic foods (especially those high in refined starches and added sugars) promote oxidative stress, insulin resistance, and chronic inflammation [3]. The World Health Organization [4] reports that millions of premature deaths are caused each year by suboptimal diets that are characterized by a high intake of refined carbohydrates and a low fiber content. High consumption of refined carbohydrates and high-glycemic foods is increasingly recognized as a key contributor to metabolic dysfunction, particularly in low- and middle-income countries where the burden of NCDs is rapidly rising [5]. These dietary patterns are closely associated with obesity, type 2 diabetes, and metabolic dysfunction-associated steatotic liver disease (MASLD), which are now emerging at younger ages, including during adolescence [6]. The interplay between excess glycemic load (GL), insulin resistance, and hepatic lipid accumulation underpins the progression of these conditions and contributes to substantial morbidity and mortality [7]. Addressing glycemic quality through targeted food reformulation therefore represents a potentially impactful strategy within broader efforts to mitigate diet-related metabolic diseases.

Beyond just reducing refined sugar, deglycaemation also modifies the biochemical and structural characteristics of food to optimize metabolism by regulating glucose transport, starch digestibility, and hormone response [1]. Deglycaemation combines state-of-the-art food science with conventional dietary knowledge and functional food biochemistry by incorporating low-glycemic ingredients, bioactive plant components, and functional fibers. The method highlights how postprandial glycemia is influenced by food structure rather than just composition. This review presents a comprehensive understanding of deglycaemation mechanisms and applications by combining data from plant-based metabolomics, functional food technology, and nutritional biochemistry. To address the growing complexity of diet-related metabolic disorders, the concept of deglycaemation was introduced as an integrative, systems-level framework rather than a single nutritional or technological intervention. While existing approaches [such as glycemic index (GI) reduction, sugar substitution, fiber enrichment, modulation of starch digestibility, and incorporation of polyphenols] have traditionally been studied and applied in isolation, deglycaemation could provide a unifying conceptual model that explicitly links these strategies through their shared objective: the structural and functional redesign of foods to modulate postprandial glycemic response within real-world dietary patterns. The need for a new term arises from a clear gap in the literature, where no single framework currently captures the multi-dimensional integration of ingredient selection, food matrix architecture, processing techniques, metabolic effects, and sustainability considerations. Importantly, deglycaemation is not synonymous with “low glycemic index” or “sugar reduction”, which are outcome-based or nutrient-specific descriptors; instead, it is a design-oriented paradigm that encompasses upstream formulation decisions and downstream physiological impacts.

The boundaries of the concept therefore include coordinated modifications to carbohydrate quality, food structure, and bioactive composition, but exclude approaches that focus solely on single-nutrient reduction without consideration of matrix interactions or metabolic functionality. By articulating these elements within a single framework, deglycaemation aims to advance food science beyond fragmented strategies toward a coherent, mechanistically informed, and scalable approach to improving metabolic health and food system sustainability. Building on the foregoing, the conceptual contribution of deglycaemation is not merely terminological but structural, addressing a critical gap in how glycemia-modulating strategies are currently framed and applied. While established approaches such as low-GI design, carbohydrate quality improvement, and functional food development have yielded important advances, they remain largely reductionist, focusing on singular attributes or endpoints without adequately capturing the dynamic interplay between food matrix, processing, and metabolic response. In contrast, deglycaemation could advance the field by positioning glycemic modulation as an emergent property of an integrated system design rather than a sum of isolated interventions. It explicitly incorporates the mechanistic links between starch structure, bioactive interactions, digestive enzyme kinetics, and post-absorptive metabolic signaling, thereby enabling a more predictive and translational approach to food innovation. Moreover, unlike conventional reformulation strategies that are often product-specific and context-limited, deglycaemation has the potential to provide a scalable and adaptable framework applicable across diverse food systems and dietary patterns. Its emphasis on coordinated, multi-dimensional modification distinguishes it from existing paradigms and justifies its introduction as a unifying scientific construct. By consolidating fragmented strategies into a coherent, mechanistically grounded framework, deglycaemation offers a clearer pathway for advancing both research and practical interventions aimed at mitigating glycemia-driven metabolic disorders.

Global trends in high-glycemic food consumption

The prevalence of highly processed, high-carbohydrate convenience foods has caused a significant shift in the global dietary landscape [8]. In both developed and developing economies, the consumption of high-glycemic foods has increased at an unprecedented rate due to factors like industrialization, urban migration, and aggressive marketing of refined sugar-sweetened products [9]. Traditional meals made of whole grains, legumes, and tubers have been supplanted by refined flours and starch-based snacks in many low- and middle-income nations [10]. High dietary GL is positively correlated with the risk of insulin resistance, dyslipidemia, and type 2 diabetes, according to epidemiological research [2]. Fast spikes in blood glucose are caused by foods like white bread, instant noodles, pastries, and sweetened beverages. This leads to compensatory hyperinsulinemia and encourages the accumulation of fat [11].

On the other hand, populations that follow diets low in GI, like traditional Asian or Mediterranean diets, show a lower incidence of metabolic disorders [12]. Because of behavioral and sensory issues, public health initiatives that emphasize consuming less sugar have had only modest success. Following a low-sugar diet is made more difficult by consumers’ natural preference for sweetness [13]. Deglycaemation techniques that maintain palatability while reducing glycemic response are therefore becoming more popular as long-term fixes. Growing consumer awareness and regulatory support are reflected in the food industry's adoption of glycemic labeling and low-GI certifications in a number of nations [14].

The negative health effects of high-glycemic diets: mechanisms and evidence

High-glycemic diets are central features of modern junk-food culture. Junk foods are characterized by a high amount of refined sugar, which is used to enhance sweetness, texture, and consumer appeal, yet their metabolic consequences are profound and far-reaching. Foods rich in refined sugar and processed carbohydrates cause sharp rises in blood glucose and trigger complex biochemical disturbances that could increase the risk of type 2 diabetes, CVD, insulin resistance, obesity, systemic inflammation, cancer, and neuropsychological instability [15, 16] (Figure 1). Global data consistently show strong correlations between increased dietary sugar, high glycemic indices, and rising rates of metabolic diseases across countries [17, 18]. Understanding the mechanisms behind these associations is key to addressing the growing burden of diet-induced chronic illness.

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Figure 1. The negative health effects of high-glycemic diets.

Biochemical and physiological determinants of glycemic response

Food composition, matrix structure, and digestive enzyme (Figure 2) activity all work together to regulate the glycemic response to carbohydrate consumption [45]. While the GL considers both the quality and quantity of carbohydrates taken, the GI compares the relative postprandial blood glucose increase to a reference food [46]. Understanding GI factors provides the biological underpinning for tailored deglycaemation.

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Figure 2. Biochemical and physiological determinants of glycemic response.

Deglycaemation strategies and applications in functional foods

Deglycaemation refers to a variety of measures (such as bioactive enrichment, process modification, and ingredient reformulation) that aim to reduce the glycemic impact of foods while maintaining sensory and nutritional quality (Figure 3). These methods have been rigorously validated in laboratory studies and are now rapidly being adopted in both industrial and pilot-scale production to create breads, snacks, beverages, and dairy alternatives with superior metabolic benefits.

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Figure 3. Deglycaemation strategies and applications in functional foods.

Polyphenolic enrichment and enzyme inhibition

Polyphenolic enrichment is a key technique for developing functional foods for glycemic control and oxidative stress reduction. Fruits, vegetables, and their byproducts are high in polyphenols, particularly flavonoids and phenolic acids, which have strong antioxidant characteristics and can be found in both free and bound forms in plant matrices. Free phenolics are released in the gastrointestinal tract during digestion, while bound forms are liberated by colonic fermentation, resulting in systemic antioxidant effects [61, 62]. These antioxidants scavenge damaging reactive oxygen species, which are linked to type 2 diabetes, inflammation, neurological illnesses, and cardiovascular disorders [63, 64]. Polyphenols’ ability to scavenge radicals is enhanced by structural properties such as hydroxyl and catechol groups, which contribute to their health advantages [65, 66]. Polyphenols block digestion enzymes α-amylase and α-glucosidase, slowing glucose release and reducing postprandial blood sugar rises (Figure 4). For example, incorporating Moringa oleifera leaf powder and soursop fruit into ice cream recipes dramatically boosted total phenolics while increasing antioxidant capacity and lowering glycemic indices [59]. Similarly, noodles fortified with orange peel and unripe plantain flours had higher phenolic content and antioxidant activity while lowering glycemic response [67]. These substances are high in flavonoids, which help with antioxidant defense and enzyme inhibition [68].

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Figure 4. Polyphenolic enrichment and enzyme inhibition.

Furthermore, incorporating phenolic-rich powders from fruits, vegetables, and nuts into bakery products such as cookies, cakes, and shortbreads not only boosts antioxidant levels but also has therapeutic potential by modulating enzymes linked to hypertension and erectile dysfunction. This dual functionality of antioxidant enrichment and enzyme inhibition provides a viable strategy for transforming traditionally high-glycemic junk foods into health-promoting functional foods while maintaining sensory quality and consumer acceptance [60]. Thus, polyphenolic enrichment is an effective method for developing meals that regulate postprandial hyperglycemia and related oxidative stress using natural bioactive chemicals.

Fiber addition and viscosity modulation

Incorporating soluble fibers from fruit peels and agro-industrial byproducts, such as citrus and plantain residues, effectively modifies glycemic responses by increasing digesta viscosity, slowing stomach emptying and glucose penetration into the bloodstream. These fibers form protective complexes with starch and lipids, limiting enzymatic access and lowering the GI of reformulated products such as noodles and ice creams. Unripe plantain flour and orange peel powder have shown superior amylose-lipid interactions [58]. Fibers, when paired with the polyphenols found in these plant components, synergistically alter gut microbiota composition, favoring good bacteria such as Lactobacillus and Bifidobacterium, which convert undigested residues into SCFAs.

SCFAs improve insulin sensitivity and glucose homeostasis, giving metabolic benefits that extend beyond immediate postprandial control [60]. This method not only repurposes copious waste streams for sustainability, but it also aligns with functional food development, as illustrated by fruit pulp-enriched cookies that improve potassium while lowering salt without sacrificing sensory quality [72]. Overall, fiber modulation converts high-glycemic fast foods into nutrient-dense choices that promote digestive health and long-term glycemic control (Figure 5).

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Figure 5. Incorporation of soluble fiber into functional foods.

Fermentation

Fermentation is a highly effective natural method for decreasing the GI of meals. It creates organic acids including lactic and acetic acids, which impede stomach emptying and decrease starch digestibility, resulting in a lower GI [73]. Fermentation also improves the production of RS and increases mineral bioavailability, improving the nutritional value of fermented goods [74]. Microorganisms such as lactic acid bacteria and yeasts have an important role in improving metabolic regulation while also boosting sensory features, resulting in bread and yogurt with better flavor, texture, and glycemic response.

Fermentation also helps to liberate bound polyphenols from food matrices, which increases antioxidant capacity and overall nutritional value [75]. This multidimensional technique seamlessly incorporates metabolic advantages and customer satisfaction, making it a valuable tool in functional food production (Figure 6).

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Figure 6. Multidimensional effects of fermentation in functional food development.

Integrative applications of functional foods

Integrative deglycaemation strategies combine low-GI ingredient substitution, polyphenol fortification, fiber enhancement, fermentation, structural modifications, and natural sweeteners to produce versatile functional foods in a variety of categories, such as baked goods, cereals, dairy alternatives, and beverages. These methods reduce GL while increasing antioxidant capacity, prebiotic effects, and sensory qualities, transforming traditional foods into metabolic health promoters [45, 81]. Reformulated noodles made from unripe plantain and citrus peels, as well as fermented ice creams enhanced with moringa, demonstrate how fruit and vegetable by-products lower starch digestibility and increase phenolic content without sacrificing sensory quality.

This paradigm carries over to functional beverages, where Moringa-infused smoothies and herbal beers use plant extracts to improve glucose tolerance and antioxidant status in vivo [82, 83]. Such beverages provide glycemic control by synergistic viscosity from fibers, enzyme-inhibiting polyphenols, and subtle natural sweetness, while preserving bioactive integrity through advanced processing techniques such as microfiltration and cold extraction [84]. Overall, deglycaemation connects food enjoyment and health optimization, allowing for scalable innovations (from nutrient-dense snacks to enticing drinks) that promote prolonged glycemic stability, oxidative balance, and consumer choice in ordinary diets.

While the above strategies demonstrate the breadth of deglycaemation approaches, a more critical synthesis reveals important distinctions in evidence strength, mechanistic clarity, and translational feasibility (Table 1). Reformulation with low-glycemic raw materials and fiber enrichment are among the most robustly supported strategies, with consistent evidence from both mechanistic and human studies demonstrating reductions in postprandial glycemia and improved metabolic markers [1]. Structural manipulation techniques, particularly RS formation through controlled processing, also show strong mechanistic grounding, although variability across food matrices and processing conditions limits direct industrial standardization [85]. In contrast, polyphenolic enrichment presents compelling biochemical mechanisms, particularly enzyme inhibition and antioxidant activity, yet its translational impact remains less consistent due to variability in bioavailability, food matrix interactions, and dose-response effects in vivo [1]. Similarly, fermentation offers promising multifunctional benefits, including glycemic modulation and improved nutrient bioaccessibility, but outcomes can vary significantly depending on microbial strains and processing parameters [86, 87]. The use of natural sweeteners is well established for reducing GL, although sensory challenges and metabolic effects beyond glycemia require further clarification [88–90]. Across these strategies, inconsistencies in study design, particularly the reliance on in vitro models and limited long-term clinical data, highlight the need for cautious interpretation. Therefore, distinguishing well-validated interventions from emerging or context-dependent approaches is essential for advancing deglycaemation from a conceptual framework to a reliably applicable strategy in functional food development.

Mechanistic insights from sweet-tasting plants in glucose regulation

Natural sweetness and metabolic management are combined by sweet-tasting plants to provide a variety of advantages for managing blood sugar levels (Figure 7). Packed with glycosides, polysaccharides, saponins, and flavonoids, they influence energy metabolism, insulin signaling, glucose transport, and carbohydrate digestion [88–90]. Sweet-tasting plants such as Gogi berry (Lycium barbarum), common bean (Phaseolus vulgaris), and white mulberry (Morus alba) contain polyphenols and saponins that slow down starch digestion and lower postprandial glucose by inhibiting α-amylase and α-glucosidase [91, 92]. Intestinal absorption is restricted by flavonoids and derivatives of glycyrrhizic acid, which inhibit the GLUTs, SGLT1 and GLUT2 [90, 93].

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Figure 7. Mechanistic insights from sweet-tasting plants in glucose regulation.

Polysaccharides from Polygonatum sibiricum and Ganoderma lucidum and saponins from Siberian ginseng (Acanthopanax senticosus) stimulate the PI3K/Akt pathway systemically, enhancing insulin signaling and glycogen production [94, 95]. While steviol glycosides from Stevia rebaudiana increase insulin production [96]. Vaccinium and Pachyrhizus erosus anthocyanins stimulate AMPK, which inhibits gluconeogenesis and promotes glycolysis [90, 97]. Plants like Mongolian milkvetch (Astragalus membranaceus) and white mulberry, which were once prized as “sweet and neutral” herbs, are now important functional food ingredients that combine sweetness with long-term glycemic control [98, 99].

Sustainability implications of deglycaemation

Deglycaemation should be understood not simply as a biochemical or product-level intervention but as a transformative strategy capable of reshaping modern food systems (Figure 8). Nowadays, ultra-processed meals, monocropping, refined cereals, and lengthy supply chains dominate global food systems. Rising incidence of NCDs is linked to diet, environmental deterioration due to biodiversity loss and soil depletion, and economic inefficiencies such as reliance on imports and minimal local value addition are all caused by these structural characteristics [100–102]. In this regard, deglycaemation goes beyond its immediate metabolic effects to become a tool for building robust, just, and health-promoting food systems. Deglycaemation promotes strategic crop diversification at the production level by including nutrient-rich fruit and vegetable byproducts, legumes, high-amylose grains like Acha (Fonio), and unripe plantain flour into staple diets [1]. By lessening the dangers of relying solely on one crop and the environmental impact of traditional monocultures, this diversification increases the resilience of agroecosystems [103]. Using these locally accessible ingredients also strengthens local value chains and promotes rural economic empowerment by lowering dependency on imported refined wheat, especially in low- and middle-income nations [104]. By partially substituting resistant-starch or fiber-rich components for 30 to 50 percent of refined wheat flour, two goals are accomplished: enhancing metabolic health and integrating sustainability principles into agricultural production [105]. Beyond glycemic modulation, these substitutions reinforce the relationship between crop production, nutrient retention, and community-level food sovereignty [50].

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Figure 8. Deglycaemation as a strategy for sustainable food systems.

Deglycaemation prioritizes structural optimization over basic nutrient removal during processing. Glycemic management is made possible without raising the overall caloric content by methods such as controlled fermentation, enzymatic modulation, polyphenol stabilization, and RS induction through retrogradation. These methods reduce the need for highly processed ingredients while maintaining or improving the food matrix’s functional qualities, such as fiber integrity, bioactive stability, and sensory quality. As a result, processing turns into a tool for creating value by emphasizing the interactions between food ingredients above extensive refinement [106–108]. Deglycaemation is in line with sustainable consumption principles that limit ultra-processing, minimize energy-intensive alterations, and preserve nutritional richness by optimizing the food matrix. Deglycemation has effects on both distribution and consumption. Lower-glycemic, structurally enhanced foods made from locally sourced ingredients improve price and accessibility while reducing reliance on lengthy, carbon-intensive supply chains [105, 109]. These dishes can be included in both conventional and contemporary cooking techniques, guaranteeing cultural acceptability. Regular use of deglycaemated products will reduce the risk of non-communicable illnesses, recalibrate glycemic exposure, and encourage eating habits that support long-term metabolic health. Repeated consumption creates reinforcing feedback loops when implemented systemically, enhancing sustainable food choices and health outcomes [1].

To strengthen the sustainability dimension of deglycaemation, it is important to explicitly connect metabolic health benefits with measurable environmental and economic outcomes. Low-glycemic ingredients such as legumes, RS, and polyphenol-rich by-products not only support improved postprandial glycemic responses but also differ in their environmental impacts. For instance, legume-based starches are typically associated with lower greenhouse gas emissions, reduced reliance on synthetic fertilizers, and enhanced soil quality through biological nitrogen fixation when compared to conventional cereal starches [110, 111]. In parallel, the use of agro-industrial by-products, including fruit peels, bran, and pomace, for fiber and polyphenol enrichment contributes to both glycemic modulation and waste reduction by improving resource efficiency [112]. From an economic perspective, these approaches may offer particular advantages in low- and middle-income countries, where legumes are often locally available, cost-effective, and already integrated into traditional diets, and where by-product valorization can reduce production costs and support circular economies [113, 114]. However, challenges related to processing infrastructure, scalability, and market acceptance remain important considerations. Incorporating sustainability metrics such as life-cycle assessment, water use, land use, and cost-effectiveness into deglycaemation research will enable a more comprehensive evaluation [115]. This integrated perspective positions deglycaemation as both a nutritional and economically relevant strategy for sustainable food systems.

Deglycaemation develops as an evidence-based mechanism to integrate human health objectives with sustainable production, optimal processing, and informed consumption by framing it as a structural strategy rather than a limited technological intervention. It is a paradigm shift in food system design rather than just a glycemic control technique. When fully implemented, deglycaemation can promote a food system that is socially just, ecologically conscious, and nutritionally intelligent, offering a clear route toward the twin objectives of human and planetary health. The promise of deglycaemation as a sustainable strategy ultimately hinges on its practicality beyond controlled settings. Real impact will depend on whether these approaches can be produced at scale, remain affordable, and fit seamlessly into existing food cultures. Cost pressures from specialized ingredients, the complexity of adapting processing techniques to industrial systems, and the absence of clear regulatory frameworks all present tangible barriers. At the same time, even the most scientifically effective reformulations will fall short if they do not meet consumer expectations for taste, texture, and familiarity. Long-term success therefore requires more than technical validation; it demands alignment with economic realities, supply chain capabilities, and everyday eating habits. Embedding these considerations early in research and product development will be essential to ensure that deglycaemation evolves from a promising concept into a practical, widely adopted solution for healthier and more sustainable food systems.

Circular economy and waste valorization

The valuation of agro-industrial by-products, which are typically underutilized and frequently wasted, adding to the environmental load, is essential to deglycaemation. Deglycaemation substitutes the conventional linear take-process-discard paradigm with a circular, resource-efficient strategy by transforming such residues into high-value functional constituents.

Deglycaemation’s ability to promote industrial symbiosis (whereby by-products from one industry, such as juice or fruit processing, become inputs for another, such as cereal, baking, or snack manufacturing) is one of its most significant features [116]. By improving resource efficiency, bolstering the robustness of the supply chain, and easing the strain on primary agricultural extraction, this cross-sector integration fosters positive relationships throughout the food system [117]. Practical applications of this approach include orange peel powder, a rich source of dietary fiber and polyphenols that enhances both functional and nutraceutical properties of foods [75]; plantain peel flour, which provides RS and supports glycemic regulation; and fruit pomace incorporation into bakery and cereal products, improving fiber content while delivering antioxidant and bioactive compounds. Despite their potential, these materials are often underexploited. Prior analyses have indicated that redirecting 30 to 40 percent of citrus processing waste into food-grade applications could substantially reduce organic waste accumulation, lower methane emissions, and generate secondary economic value [118]. This strategy demonstrates that nutritional innovation, waste valorization, and cross-sector industrial collaboration can be mutually reinforcing objectives. Ultimately, deglycaemation represents a scalable, integrative pathway toward resilient, health-oriented, and environmentally sustainable food systems.

Alignment with the United Nations Sustainable Development Goals (SDGs)

Deglycaemation is a strategic intervention that offers an integrated approach to human health, environmental sustainability, and socioeconomic resilience. It is closely aligned with several SDGs of the United Nations. Deglycaemation improves the nutritional density and metabolic quality of basic foods without sacrificing price in the context of SDG 2 (Zero Hunger). This strategy enhances the nutritional profile of frequently consumed foods while preserving access for vulnerable populations by partially replacing refined ingredients with locally accessible, fiber- and resistant-starch-rich substitutes like unripe plantain flour, legumes, and high-amylose grains [119]. Deglycaemation immediately addresses the main dietary risk factors for non-communicable illnesses in SDG 3 (Good Health and Well-Being). It supports preventive dietary measures and fosters long-term metabolic health by lowering postprandial GL, a contributing cause of obesity, type 2 diabetes, and CVD [120, 121]. The intervention guarantees that processed and basic foods have a positive impact on public health outcomes. By promoting ingredient replacement and the value-adding of underutilized agricultural byproducts, deglycaemation also advances SDG 12 (Responsible Consumption and Production). This promotes more sustainable food processing methods, improves resource efficiency, and lessens dependency on highly refined goods.

The strategy promotes local ingredient sourcing, shortens supply chains, and reduces waste in relation to SDG 13 (Climate Action), all of which help lower greenhouse gas emissions related to food production and delivery [122, 123]. Lastly, by encouraging innovation in functional food technologies and supporting sustainable processing systems that strike a balance between efficiency, nutritional quality, and ecological responsibility, deglycaemation supports SDG 9 (Industry, Innovation, and Infrastructure). When taken as a whole, deglycaemation is a multifaceted approach where economic, environmental, and health goals come together. Its application shows how specific biochemical and structural changes can improve metabolic outcomes, fortify regional food systems, and promote global sustainability objectives all at once [124].

Future directions in food deglycaemation

Future research in food deglycaemation should concentrate on developing a solid scientific foundation for producing functional foods, influencing legislation, and promoting sustainability. Integrating biological insights with food technology is crucial for addressing structural and metabolic aspects that influence glycemic response in addition to sugar reduction. Mechanistic experiments with spectroscopy and molecular modeling can reveal how polyphenols, starches, and digestive enzymes interact to influence carbohydrate digestibility and glucose release [125, 126]. These findings will help guide ingredient selection and processing to improve both health outcomes and sensory attributes. Understanding the gut microbiota’s role is similarly crucial. Deglycaemized meals promote positive microbiota changes by improving fiber and RS ferentation, which increases SCFA production and improves insulin sensitivity while decreasing hepatic gluconeogenesis [75, 127]. Polyphenols have prebiotic-like effects by promoting bacteria like Bifidobacterium and Akkermansia muciniphila, which are essential for glucose management [128]. Integrating omics approaches such as metabolomics and microbiomics will reveal these intricate host-microbe-nutrient relationships [129].

Sustainability must be a key consideration. Using by-products such as citrus and plantain peels increases nutritional value while reducing waste, hence boosting circular economy models [130]. Sustainable sourcing also reduces the carbon footprint associated with refined flour production, which helps to achieve environmental goals [106]. These advantages should be quantified through life cycle assessments. The regulatory and consumer challenges remain severe. The absence of a uniform standard for “low glycemic impact” foods impedes regulation and adoption [8]. Standardized testing, safety assessments, and clear labeling are required. Furthermore, sensory research to blend sweetness with health functions is required to further increase customer acceptance [131]. Finally, predictive computational models integrating biochemical data and individual metabolic variability can enable personalized low-glycemic food formulations and precision nutrition [132]. Through this integrative research, deglycaemation can evolve into an evidence-based strategy that advances metabolic health, sustainability, and personalized nutrition.

Foodomics approaches to advance deglycaemation

Foodomics, defined as the integration of advanced omics technologies such as genomics, proteomics, metabolomics, and glycomics with food science and nutrition [133], offers a powerful framework for advancing the concept of deglycaemation beyond conventional reformulation strategies. Rather than focusing solely on macronutrient composition or GI values, foodomics enables a deeper systems level understanding of how foods behave at the molecular level and interact dynamically within biological systems [134]. Within this perspective, deglycaemation can be reframed as a mechanism driven approach, where modifications in carbohydrate quality, food matrix structure, and bioactive compounds are evaluated in terms of their influence on metabolic pathways governing postprandial glycemic responses. At the molecular scale, metabolomics plays a central role by capturing the biochemical consequences of consuming reformulated foods and identifying metabolic signatures linked to improved glycemic control [135]. This is complemented by glycomic and structural analyses, which provide insight into starch architecture and digestibility, and proteomics, which helps elucidate enzyme substrate interactions that regulate carbohydrate breakdown [136, 137]. In addition, foodomics tools enable detailed exploration of interactions such as starch polyphenol and fiber nutrient binding, both of which influence enzymatic accessibility and glucose release kinetics [1]. Together, these approaches allow deglycaemation strategies to be assessed not only by their nutritional composition but also by their underlying biochemical mechanisms (Figure 9).

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Figure 9. Integration of plant-based metabolomics and functional food technology within a foodomics framework to enable deglycaemation.

Beyond isolated molecular insights, foodomics supports the integration of host and food interactions at the systems level, particularly through microbiome metabolome analyses. These approaches reveal how reformulated foods shape gut microbial metabolism and downstream physiological responses, enabling the identification of biomarkers of glycemic response and the exploration of inter individual variability [138]. In this way, deglycaemation evolves from a descriptive concept into a predictive and evidence-based paradigm. However, its full potential emerges only when situated at the intersection of metabolic nutrition, foodomics, and sustainable food system design. While reducing postprandial glycemic impact is a clear objective, meaningful implementation requires balancing molecular functionality with environmental and technological considerations. Strategies that optimize glycemic response may increase processing complexity, while sustainability driven ingredients may introduce variability in performance [139]. Therefore, future progress depends on interdisciplinary approaches that integrate systems biology, advanced analytics, and life cycle thinking. Ultimately, deglycaemation should be viewed as an evolving paradigm that aligns precision nutrition with sustainability, supporting both human health and environmental resilience.

Conclusion

This review has examined the concept of deglycaemation as an emerging framework for the design of foods that aim to modulate postprandial glycemic response through coordinated changes in ingredient selection, food matrix structure, and processing strategies. Current evidence supports the importance of postprandial glycemic control as one relevant component of metabolic health, and a range of established approaches (including fiber enrichment, modulation of starch digestibility, polyphenol incorporation, and reduction of rapidly available carbohydrates) have demonstrated the capacity to attenuate glycemic excursions under controlled conditions. These findings provide a scientific basis for considering integrated reformulation strategies; however, the extent to which such approaches translate into consistent long-term health benefits at the population level remains incompletely understood. At the same time, the broader physiological implications of glycemic modulation should be interpreted with caution. Chronic NCDs such as type 2 diabetes, CVD, and obesity are multifactorial in origin, and glycemic response represents only one of several interacting determinants. While high-glycemic dietary patterns have been associated with adverse metabolic outcomes, the strength, consistency, and causality of these relationships vary across study designs and populations. In this context, deglycaemation should not be viewed as a standalone solution to chronic disease prevention, but rather as a complementary strategy within a wider framework of dietary quality, lifestyle factors, and public health interventions.

Important knowledge gaps remain that limit the current maturity of the concept. There is a need for more robust mechanistic studies linking food structure and composition to metabolic responses, as well as well-designed human intervention trials assessing the long-term health effects of deglycaemated foods in realistic dietary settings. In addition, further work is required to integrate foodomics approaches for molecular-level characterization, to evaluate environmental and technological trade-offs through life-cycle and techno-economic assessments, and to better understand consumer acceptance and behavioral responses to reformulated products. Addressing these gaps will be critical for translating the concept from a largely conceptual and experimental framework into a validated, evidence-based strategy. Future research should therefore prioritize interdisciplinary approaches that combine nutritional science, food technology, foodomics, and sustainability assessment. This includes the identification of biomarkers of glycemic response, investigation of microbiome-mediated effects, optimization of food matrix design, and evaluation of scalability within diverse food systems. Within this broader context, deglycaemation can be considered a useful organizing concept for guiding research and innovation, provided that its development remains grounded in rigorous evidence and critical evaluation. Such an approach will support more realistic and scientifically robust contributions to improving dietary quality, metabolic health, and the sustainability of food systems.