Diabetemate: Food Suitability System for Diabetes Patients Based on Fuzzy Logic

Abstract

Diabetes management requires careful dietary choices to maintain appropriate blood glucose levels. The Fuzzy Tsukamoto method was utilized to evaluate the suitability of food ingredients for diabetics by considering variables such as Glycemic Index, carbohydrate, fiber, fat, and protein content. Rules were established to classify foods into categories: recommended, permissible with restrictions, and not recommended. The developed system was tested to verify the alignment between fuzzy logic outputs and expert evaluations. The results demonstrate that the system effectively guides diabetics in selecting appropriate foods, ensuring dietary compliance and better glycemic control. The conclusion emphasizes the potential of the fuzzy logic-based system as a reliable decision support tool for dietary management in diabetes.