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 3g/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 microU/ml versus an increase of 3.77 microU/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.
RCT Entities:
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 3g/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 microU/ml versus an increase of 3.77 microU/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.
Authors: K Sarat Chandra; Manish Bansal; Tiny Nair; S S Iyengar; Rajeev Gupta; Subhash C Manchanda; P P Mohanan; V Dayasagar Rao; C N Manjunath; J P S Sawhney; Nakul Sinha; A K Pancholia; Sundeep Mishra; Ravi R Kasliwal; Saumitra Kumar; Unni Krishnan; Sanjay Kalra; Anoop Misra; Usha Shrivastava; Seema Gulati Journal: Indian Heart J Date: 2014-12-24
Authors: Vidyasagar Devaprasad Dedeepiya; Gurusamy Sivaraman; Athi P Venkatesh; Senthilkumar Preethy; Samuel J K Abraham Journal: Case Rep Med Date: 2012-12-10