TEFF AS A TOOL AGAINST DIABETES

Teff (Eragrostis tef ) is a tropical grain crop belonging to the grass family, commonly consumed in Ethiopia and Eritrea. It is the smallest grain, measuring 1mm in length and 0,6mm in width, and is consumed as a whole grain.

There are three main varieties of teff: white (Magna), brown (Key), and mixed (Sergegna). While all varieties have a similar chemical composition, brown teff is particularly rich in iron and is commonly used for preventing and managing iron deficiency anemia. Teff is recognised for its balanced nutritional profile, containing carbohydrates, fibre, lipids and essential amino acids. It is notably rich in iron, calcium and zinc, making it a valuable dietary addition.

One of the key attributes of teff is its gluten-free nature, making it suitable for individuals with celiac disease.

Teff injera, a staple food in Ethiopia and Eritrea, is rich in minerals, vitamins, healthy fibre, essential amino acids and carbohydrates with a low-glycaemic index.

Teff injera and bread have slower staling properties and a longer shelf life compared to other grains, making them favourable for managing and treating various chronic diseases.

Injera, a common food item in Ethiopia, is predominantly made from teff, although it can also be prepared from a mixture of teff flour and other grain flours like barley, wheat or maize.

Teff is utilised in various forms apart from injera, such as bread (dabo) and porridge (genfo). Teff-based dishes are often accompanied by stews, sauces, and dairy products.

With the rising prevalence of diabetes mellitus globally, teff’s nutritional composition is of particular interest. Studies have shown that teff has a low glycaemic index, making it suitable for diabetic patients. Its carbohydrate composition allows for slow digestion and absorption, contributing to stable blood glucose levels. Moreover, teff is rich in essential amino acids, essential fatty acids, fibre, vitamins and minerals, all of which are beneficial for preventing and managing diabetes and its complications.

Teff’s essential amino acid composition, particularly its high lysine content, plays a role in glucose metabolism and insulin regulation. Its essential fatty acids, including omega-3 fatty acids, contribute to cardiovascular health and insulin sensitivity.

Teff also contains significant amounts of vitamins such as B complex, C, and K, as well as minerals (such as calcium, iron, magnesium, and zinc, further enhancing its nutritional value for diabetic patients.

In conclusion, teff emerges as a promising food ingredient for managing and preventing diabetes mellitus and other lifestyle diseases due to its favourable nutritional composition. Its low glycaemic index, balanced essential nutrients, and beneficial effects on glucose metabolism and insulin sensitivity make it a valuable addition to diabetic-specific dietary plans.

Further research involving diabetic patients is recommended to better understand teff’s mechanisms of action in diabetes management.

This is a summary of the study, ‘Nutritional Values of Teff (Eragrostis tef) in Diabetic Patients: Narrative Review’. To read the full study, visit bit.ly/42Rshhq.