Iran-Made Diet Chocolate Prevents Osteoporosis, Diabetes, Kidney Diseases
“We produce diet chocolate in our company for metabolic patients (diabetic, cardiovascular, fatty liver, etc.). We removed sucrose from dietary chocolate so that patients can use it,” Sousan Karimi, an entrepreneur and PhD student in Food Technology at the Islamic Azad University’s Shahr-e Kord branch, told ANA.
Noting that many people suffer from severe constipation and digestive problems, she said, “Therefore, we had to use a type of product inside dietary chocolate to solve the problems of patients with digestive problems.”
“We also removed sucrose and the diet chocolate is sweet-free so that diabetic patients can also switch to diet chocolate,” Karimi said.
“On the other hand, we replaced sucrose with low-digestible carbohydrates to reduce calories and glycemic index and prevent obesity, increase in blood fat, diabetes and tooth decay,” she underlined.
In a relevant development in March, Iranian researchers at an Iranian knowledge-based company had also succeeded in designing a body composition analyzer device that facilitates giving a smart diet based on the organs of each person to the nutritionist.
“With this device, a smart diet based on body organs is offered to each person. The device gives the diet based on the amount of protein and body mass index and other features of the person’s body,” Tohid Amadeh, the managing director of the knowledge-based company, told ANA.
Noting that the body composition analyzer examines the information of each person and then presents the diet based on the past data and the data provided by the nutritionist, he said, “The output of this device is the same dietary guidelines that lead most people to vegetarianism.”
“The software part of the body composition analyzer is a mobile application that provides diet instructions to the user after analyzing the body,” Amadeh said, adding that the device has obtained the necessary permissions from the Universities of Medical Sciences of Tehran, Shahid Beheshti University and the Iranian Nutrition Association.
4155/v
