Júnia Maria Geraldo Gomes1, Sabrina Pinheiro Fabrini2, Rita de Cássia Gonçalves Alfenas3. 1. Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais, Campus Barbacena, Barbacena, MG, Brasil. 2. Centro Universitário de Belo Horizonte, Campus Estoril, Belo Horizonte, MG, Brasil. 3. Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brasil.
Abstract
OBJECTIVE: The aim of this study was to verify the effects of glycemic index (GI) on body composition, and on inflammatory and metabolic markers concentrations in patients with type 2 diabetes. SUBJECTS AND METHODS: In this randomized controlled parallel trial, twenty subjects (aged 42.4 ± 5.1 years, BMI 29.2 ± 4.8 kg.m-2) were allocated to low GI (LGI) (n = 10) or high GI (HGI) (n = 10) groups. Body composition, inflammatory and metabolic markers were assessed at baseline and after 30 days of intervention. Food intake was monitored during the study using three-day food records completed on two non-consecutive weekdays and on a weekend day. RESULTS: Body fat reduced after the LGI intervention compared with baseline (P = 0.043) and with the HGI group (P = 0.036). Serum fructosamine concentration (P = 0.031) and TNF-α mRNA expression (P = 0.05) increased in the HGI group. Serum non-esterified fatty acids were greater in the HGI than in the LGI group (P = 0.032). IL-6 mRNA expression tended to decrease after the consumption of the LGI diet compared to baseline (P = 0.06). CONCLUSION: The LGI diet reduced body fat and prevented the negative metabolic and inflammatory responses induced by the HGI diet.
OBJECTIVE: The aim of this study was to verify the effects of glycemic index (GI) on body composition, and on inflammatory and metabolic markers concentrations in patients with type 2 diabetes. SUBJECTS AND METHODS: In this randomized controlled parallel trial, twenty subjects (aged 42.4 ± 5.1 years, BMI 29.2 ± 4.8 kg.m-2) were allocated to low GI (LGI) (n = 10) or high GI (HGI) (n = 10) groups. Body composition, inflammatory and metabolic markers were assessed at baseline and after 30 days of intervention. Food intake was monitored during the study using three-day food records completed on two non-consecutive weekdays and on a weekend day. RESULTS: Body fat reduced after the LGI intervention compared with baseline (P = 0.043) and with the HGI group (P = 0.036). Serum fructosamine concentration (P = 0.031) and TNF-α mRNA expression (P = 0.05) increased in the HGI group. Serum non-esterified fatty acids were greater in the HGI than in the LGI group (P = 0.032). IL-6 mRNA expression tended to decrease after the consumption of the LGI diet compared to baseline (P = 0.06). CONCLUSION: The LGI diet reduced body fat and prevented the negative metabolic and inflammatory responses induced by the HGI diet.