Τίτλος:
The consumption of bread enriched with betaglucan reduces
LDL-cholesterol and improves insulin resistance in patients with type 2
diabetes
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
Aim. - Previous studies have shown that the water-soluble dietary fibre
betaglucan, a natural component of oats, reduces cholesterol and
postprandial hyperglycaemia. The aim of the present study was to
investigate the effect of betaglucan-enriched bread consumption on the
lipid profile and glucose homoeostasis of patients with type 2 diabetes
(T2D).
Methods. - We conducted a randomized, double-blind study in which 46
patients with T2D and LDL-C greater than 3.37 mmol/l (130 mg/dl) were
randomized to incorporate into their diet, for 3 weeks, either bread
enriched with betaglucan (providing 3 g/day of betaglucan) or white
bread without betaglucan.
Results. - The consumption of bread containing betaglucan led to
significant reductions (vs the control group) in LDL-C of 0.66 mmol/l
(15.79%) versus 0.11 mmol/l (2.71%) (P=0.009), in total cholesterol of
0.80 mmol/l (12.80%) versus 0.12 mmol/l (1.88%) (P=0.006), in Fasting
plasma insulin (FPI) of 3.23 mu U/ml versus an increase of 3.77 mu U/ml
(P=0.03) and in Homa-IR (Homoeostasis model assessment-insulin
resistance) by 2.08 versus an increase of 1.33 (P=0.04).
Conclusions. - Betaglucan enriched bread may contribute to the
improvement of the lipid profile and insulin resistance in patients with
T2D. (C) 2009 Elsevier Masson SAS. All rights reserved.
Συγγραφείς:
Liatis, S.
Tsapogas, P.
Chala, E.
Dimosthenopoulos, C. and
Kyriakopoulos, K.
Kapantais, E.
Katsilambros, N.
Περιοδικό:
Diabetes & Metabolism
Λέξεις-κλειδιά:
Betaglucan; Oat bran; Type 2 diabetes; Cholesterol; Insulin resistance
DOI:
10.1016/j.diabet.2008.09.004
