Session 7. Diabetes: An Approach from Food to the Kitchen

  Alba Coll Pedragosa
  Dietitian-nutritionist responsible for research projects in the Health area of the Alícia Foundation.

Graduated in Human Nutrition and Dietetics from Ramon Llull University, with further training in clinical nutrition and digestive pathologies. Currently, she works in the Health Department of the Alícia Foundation, a research center with a social mission dedicated to technological innovation in cuisine, improving eating habits and emphasizing the value of our agri-food heritage. Her responsibilities include coordinating projects related to type 2 diabetes, collaborating with healthcare professionals and patients to enhance dietary habits and provide practical, realistic, and effective dietary recommendations. She has contributed to several scientific articles in the field of culinary medicine and nutrition, particularly focusing on prevalent chronic conditions like diabetes. Additionally, she serves as a professor in the Nutrition program at Carlemany University in Andorra.

The rising prevalence of type 2 diabetes in recent years coincides with a decline in cooking habits among the population. Is there a connection? Urgent public health and clinical preventive measures are warranted, and healthcare professionals must be involved in prescribing health interventions. These interventions should consider nutritional habits, gastronomic culture, and cooking skills as fundamental pillars for improving the quality of life of people with diabetes and avoid its related complications.

Key points of the conference:

  • There is a strong connection between dietary habits and diabetes, impacting both prevention and treatment.
  • Cooking techniques and eating habits significantly influence the glycemic response in individuals with diabetes.
  • It is crucial to emphasize the significance of healthcare professionals promoting healthy and suitable nutrition for all individuals with diabetes.