Amalia E Yanni1, Nikoleta S Stamataki2, Panagiotis Konstantopoulos3, Maria Stoupaki4, Athanasios Abeliatis5, Irene Nikolakea2, Despoina Perrea3, Vaios T Karathanos2, Nikolaos Tentolouris4. 1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece. ayanni@hua.gr. 2. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece. 3. Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece. 4. Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece. 5. ELBISCO S.A. Industrial and Commercial Food Company, 21st km Pikermi, Attiki, Greece.
Abstract
PURPOSE:Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM). METHODS:Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12 weeks. Biochemical parameters related to the disease, markers of inflammation as well as body weight and energy balance were examined. RESULTS: At the end of the study, subjects of WWCrB group exerted lower levels of glucose, insulin and HbA1c and improved insulin resistance (P < 0.05 against before treatment). Area under the glucose curve attained during OGTT decreased after the intervention (28,117.5 ± 1266.4 vs. 31,588.5 ± 1187.5 mg min/dL before treatment, P < 0.05) with significantly lower values of glucose concentration at 0 and 60 min. A significant reduction in body weight and systolic blood pressure (SBP) was observed (P < 0.05 against before treatment). Markers of inflammation and lipid profiles were not affected by WWCrB consumption. CONCLUSIONS: Inclusion of WWCrB in the daily dietary pattern of diabetic patients resulted in improvement of glucose tolerance and insulin resistance, significant reduction in HbA1c, weight loss and lower SBP. Patients with inadequate glycemic control may benefit from the consumption of WWCrB.
RCT Entities:
PURPOSE:Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM). METHODS: Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12 weeks. Biochemical parameters related to the disease, markers of inflammation as well as body weight and energy balance were examined. RESULTS: At the end of the study, subjects of WWCrB group exerted lower levels of glucose, insulin and HbA1c and improved insulin resistance (P < 0.05 against before treatment). Area under the glucose curve attained during OGTT decreased after the intervention (28,117.5 ± 1266.4 vs. 31,588.5 ± 1187.5 mg min/dL before treatment, P < 0.05) with significantly lower values of glucose concentration at 0 and 60 min. A significant reduction in body weight and systolic blood pressure (SBP) was observed (P < 0.05 against before treatment). Markers of inflammation and lipid profiles were not affected by WWCrB consumption. CONCLUSIONS: Inclusion of WWCrB in the daily dietary pattern of diabeticpatients resulted in improvement of glucose tolerance and insulin resistance, significant reduction in HbA1c, weight loss and lower SBP. Patients with inadequate glycemic control may benefit from the consumption of WWCrB.
Authors: A E Cust; M R Skilton; M M E van Bakel; J Halkjaer; A Olsen; C Agnoli; T Psaltopoulou; E Buurma; E Sonestedt; M D Chirlaque; S Rinaldi; A Tjønneland; M K Jensen; F Clavel-Chapelon; M C Boutron-Ruault; R Kaaks; U Nöthlings; Y Chloptsios; D Zylis; A Mattiello; S Caini; M C Ocké; Y T van der Schouw; G Skeie; C L Parr; E Molina-Montes; J Manjer; I Johansson; A McTaggart; T J Key; S Bingham; E Riboli; N Slimani Journal: Eur J Clin Nutr Date: 2009-11 Impact factor: 4.016
Authors: Tícia Kocsis; Bálint Molnár; Dávid Németh; Péter Hegyi; Zsolt Szakács; Alexandra Bálint; András Garami; Alexandra Soós; Katalin Márta; Margit Solymár Journal: Sci Rep Date: 2020-07-16 Impact factor: 4.379