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The effect of two types of bread with different fiber contents on biochemical parameters of patients with type II diabetes
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F Shidfar   , A Keshavarz , M Avaspour |
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Abstract: (28630 Views) |
| Abstract: Eleven NIDDM patients (7 women and 4 men, aged 51.2±7.6 year, BMI:29±3.6 kg/m2, duration of diabetes: 9±6.9 years) were selected in a cross-over clinical trial to assess the effects of fortification of bread with wheat bran on blood glucose and lipids. The patients consumed isocaloric dites for 10 weeks and took no drugs. Six patients consumed fortified bread for 4 weeks (period I), followed by a two-week washout period and then crossed over to ordinary bread for another 4 weeks (period II) and the next five patients had the reverse periods. Fasitng serum glucose levels at the end of period I were 20.2% and 21.45% less than the baseline value and end of period II, respectively these differences were significant (P<0.005). At the end of period I, serum glucose 1, 2 and 3 hours after breakfast tolerance test (BTT) were 18.17, 11.54 and 13.57% less than the baseline values, respectively (P<0.005). Serum glucose 1, 2 and 3 hours after BTT at the end of period I were 19.19, 25.52 and 24.3% less than those at the end of period II, respectively, and the differences were significant (P<0.05). Fasting total cholesterol at the end of period I was significantly less than the baseline value (P<0.05). Fasting LDL-C at the end of period I was significantly decreased as compared to that at the end of period II (P<0.005). The differences between serum triglycerides, HDL-C and VLDL-C at the end of period I and at the end of period II were not significant. It can be concluded that bread fortified with wheat bran may cause a reduction in fasting serum glucose, serum cholesterol and LDL-C. |
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| Keywords: Bread, Fiber, Type II diabetes, Fasting blood glucose, Total cholesterol, LDL-C, HDL-C. |
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Full-Text [PDF 269 kb]
(5221 Downloads)
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Type of Study: Original |
Subject:
Endocrinology
Received: 2006/11/21 | Published: 2001/12/15
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