Sahar Saraf-Bank1, Ahmad Esmaillzadeh1, Elham Faghihimani2, Leila Azadbakht3. 1. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. 2. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. 3. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. Electronic address: Azadbakht@hlth.mui.ac.ir.
Abstract
OBJECTIVE:First-degree relatives of patients with diabetes are at more risk for endothelial dysfunction and inflammation. The aim of the present study was to determine the effects of a non-soy legume-enriched diet on inflammatory biomarkers and serum adiponectin levels among first-degree relatives of these patients. METHODS:Twenty-six participants (14 women and 12 men) with a family history of diabetes were recruited to this randomized, crossover study. Participants were randomly assigned to a legume-enriched or a habitual diet for 6 wk that was separated by a 2-wk washout. The inflammatory markers-high-sensitivity C-reactive protein (hs-CRP), interleukin-6, tumor necrosis factor-α, and serum levels of adiponectin-were measured at the beginning and the end of each intervention period according to the standard protocol. RESULTS:Energy intake of participants was not statistically different between the two diets (1821.5 ± 100.11 versus 1788.2 ± 92.68 kcal/d, respectively). After consumption of a legume diet, percent change of hs-CRP reduced significantly compared with consumption of a habitual diet (-4.86% ± 1.86% versus 3.55% ± 1.97%, P = 0.002) and among the women in the study (-12.96% ± 1.96% versus 3.24% ± 2.65%, P = 0.004). The percent change of other inflammatory markers and serum concentrations of adiponectin were not significantly different between the two diet groups. CONCLUSION: The results of this study showed that a legume-enriched diet significantly reduced the hs-CRP concentrations in first-degree relatives of patients with diabetes after 6 wk of intervention compared with a habitual diet.
RCT Entities:
OBJECTIVE: First-degree relatives of patients with diabetes are at more risk for endothelial dysfunction and inflammation. The aim of the present study was to determine the effects of a non-soy legume-enriched diet on inflammatory biomarkers and serum adiponectin levels among first-degree relatives of these patients. METHODS: Twenty-six participants (14 women and 12 men) with a family history of diabetes were recruited to this randomized, crossover study. Participants were randomly assigned to a legume-enriched or a habitual diet for 6 wk that was separated by a 2-wk washout. The inflammatory markers-high-sensitivity C-reactive protein (hs-CRP), interleukin-6, tumor necrosis factor-α, and serum levels of adiponectin-were measured at the beginning and the end of each intervention period according to the standard protocol. RESULTS: Energy intake of participants was not statistically different between the two diets (1821.5 ± 100.11 versus 1788.2 ± 92.68 kcal/d, respectively). After consumption of a legume diet, percent change of hs-CRP reduced significantly compared with consumption of a habitual diet (-4.86% ± 1.86% versus 3.55% ± 1.97%, P = 0.002) and among the women in the study (-12.96% ± 1.96% versus 3.24% ± 2.65%, P = 0.004). The percent change of other inflammatory markers and serum concentrations of adiponectin were not significantly different between the two diet groups. CONCLUSION: The results of this study showed that a legume-enriched diet significantly reduced the hs-CRP concentrations in first-degree relatives of patients with diabetes after 6 wk of intervention compared with a habitual diet.
Authors: Daniela Graf; Jennifer M Monk; Dion Lepp; Wenqing Wu; Laurel McGillis; Kyle Roberton; Yolanda Brummer; Susan M Tosh; Krista A Power Journal: Nutrients Date: 2019-08-09 Impact factor: 5.717