{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T15:16:29Z","timestamp":1785510989811,"version":"3.56.0"},"reference-count":68,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T00:00:00Z","timestamp":1781568000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007414","name":"Qassim University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100007414","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>The global rise in type 2 diabetes (T2D) and obesity, driven by high-sugar snacks, underscores the need for low-calorie, fiber-enriched alternatives that attenuate postprandial glycemia while maintaining cultural appeal in date-consuming regions.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>This study nutritionally characterized low-calorie date-based snacks (LCDBSs) formulated with Sagai\/Sukkari date paste (1:1), nuts, and oat or psyllium fibers at 5%, 7.5%, or 10% (OF1-3, PF1-3).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      The formulated snacks were organolyptically and nutritionally evaluated as well as postprandial glycemic responses in 20 healthy adults (fasting glucose &amp;lt; 100 mg\/dL, BMI average 23.39 kg m\n                      <jats:sup>\u2212<\/jats:sup>\n                      <jats:sup>2<\/jats:sup>\n                      ) and 20 T2D patients (HbA1c 6.5\u22129.0%, fasting glucose 126-171 mg\/dL) via standardized 100 g portions of sensorily preferred 7.5% variants (OF2, PF2) versus control (CF), measuring capillary glucose at 0, 30, 60, 90, and 120 min was examined.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Proximate composition revealed dose-dependent increases in dietary fiber (12.61\u201317.55% vs. 7.86% in CF), reductions in available carbohydrates (48.24\u201352.06% vs. 55.16% in CF), and energy (349.72\u2013368.31 kcal 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      vs. 384.98 kcal 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      in CF). Bar incorporated psyllium boosting minerals like K (1203.89 mg 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PF3), Mg (181.06 mg 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PF1), and Fe (3.94 mg 100 g in PF3). Regarding sugar profile, fructose (4.78\u20136.25% vs. 8.27% in CF), and glucose (4.68\u20136.09% vs. 8.20% in CF). Across formulations, the snacks retained high phenolic contents and antioxidant activity (TPC 475\u2013598 mg GAE 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; DPPH-RSA 616\u2013773 \u03bcmol TE 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), exhibited nutritionally balanced amino-acid profiles (essential amino acids 383\u2013441 and non?essential amino acids 509\u2013566 mg 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; EAA: NEAA ratio 0.68\u20130.87), and maintained a favorable fatty-acid pattern dominated by oleic and linoleic acids (MUFA 36.82\u201337.7%, PUFA 23.89\u201326.36%, with SFA 36.24\u201339.09%). Both OF2 and PF2 significantly blunted glucose excursions compared with control (p &amp;lt; 0.05), with PF2 superior (lower peaks at 60\u2013120 min in both groups), confirming a low glycemic potential.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>These findings position psyllium\/oat-enriched LCDBSs as viable, culturally relevant options for glycemic control, weight management, and T2D dietary interventions.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1862658","type":"journal-article","created":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T21:27:22Z","timestamp":1781645242000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Nutritional characterization and postprandial glycemic response of low-calorie date snacks incorporating psyllium and oat fibers in healthy and type 2 diabetes"],"prefix":"10.3389","volume":"13","author":[{"given":"Abdulmalik","family":"Alhuwaymil","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hani A.","family":"Alfheeaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Metab","family":"Algeffari","sequence":"additional","affiliation":[{"name":"Department of Family and Community Medicine, College of Medicine, Qassim University","place":["Buraydah, Saudi Arabia"]},{"name":"Abdullah Al-Othaim Diabetes Center, Medical City, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hassan","family":"Barakat","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University","place":["Buraydah, Saudi Arabia"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,16]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1497","DOI":"10.1038\/s41430-022-01114-5","article-title":"The role of dietary sugars, overweight, and obesity in type 2 diabetes mellitus: a narrative review","volume":"76","author":"Veit","year":"2022","journal-title":"Eur J Clin Nutr."},{"key":"B2","doi-asserted-by":"publisher","first-page":"259","DOI":"10.1186\/s13098-025-01845-y","article-title":"Global burden of high sugar-sweetened beverage consumption among young adults","volume":"17","author":"Ge","year":"2025","journal-title":"Diabetol Metab 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