<![CDATA[Background: Indonesia ranks fifth in the world in terms of the number of cases of Type 2 Diabetes Mellitus (Type 2 DM), with the majority of cases occurring in the working-age population, which accounts for 69.51% of Indonesia’s total population. This is driven by changes in dietary patterns toward an unbalanced diet that is not offset by adequate physical activity. Various nutritional interventions and healthy lifestyle changes have been implemented, but the variety of healthy food options remains limited. Therefore, this study aims to examine and determine the characteristics and optimal conceptual formulation of adding yacon leaves (Smallanthus sonchiofolius) powder as a substitute for breadfruit flour in dim sum, as well as to explain the synergistic mechanism between the two in controlling blood glucose levels in the body. Methods: The method used in this study was a literature review, followed by data tabulation. The data were obtained through the Publish or Perish platform and consisted of review and experimental studies published between 2016 and 2026 from databases such as Google Scholar, PubMed, ScienceDirect, and others. Findings: The results of the study indicate that the optimal dim sum formulation involves the addition of 2% yacon leaves powder, with an upper limit of 5% to maintain sensory characteristics acceptable to consumers. Furthermore, the synergy between the bioactive compounds in yacon leaves powder and the fiber content in breadfruit flour demonstrates potential as a dual-action strategy to help control blood glucose levels. Conclusion: This innovation in yacon leaves - based dim sum using breadfruit flour substitution provides a potential functional food alternative for individuals at risk of or suffering from hyperglycemia. Novelty/Originality of this article: The uniqueness of this study lies in the combination of yacon leaves powder with breadfruit flour, which establishes it as a dual-action antihyperglycemic functional food strategy.]]>
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