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Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial.
Eur J Nutr 2018; 57(1):259-267EJ

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.

Authors+Show Affiliations

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.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.Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.ELBISCO S.A. Industrial and Commercial Food Company, 21st km Pikermi, Attiki, Greece.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.Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.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.Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

27734127

Citation

Yanni, Amalia E., et al. "Controlling Type-2 Diabetes By Inclusion of Cr-enriched Yeast Bread in the Daily Dietary Pattern: a Randomized Clinical Trial." European Journal of Nutrition, vol. 57, no. 1, 2018, pp. 259-267.
Yanni AE, Stamataki NS, Konstantopoulos P, et al. Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial. Eur J Nutr. 2018;57(1):259-267.
Yanni, A. E., Stamataki, N. S., Konstantopoulos, P., Stoupaki, M., Abeliatis, A., Nikolakea, I., ... Tentolouris, N. (2018). Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial. European Journal of Nutrition, 57(1), pp. 259-267. doi:10.1007/s00394-016-1315-9.
Yanni AE, et al. Controlling Type-2 Diabetes By Inclusion of Cr-enriched Yeast Bread in the Daily Dietary Pattern: a Randomized Clinical Trial. Eur J Nutr. 2018;57(1):259-267. PubMed PMID: 27734127.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial. AU - Yanni,Amalia E, AU - Stamataki,Nikoleta S, AU - Konstantopoulos,Panagiotis, AU - Stoupaki,Maria, AU - Abeliatis,Athanasios, AU - Nikolakea,Irene, AU - Perrea,Despoina, AU - Karathanos,Vaios T, AU - Tentolouris,Nikolaos, Y1 - 2016/10/12/ PY - 2016/06/15/received PY - 2016/09/25/accepted PY - 2016/10/14/pubmed PY - 2018/8/28/medline PY - 2016/10/14/entrez KW - Bread KW - Cr-enriched yeast KW - Glucose tolerance KW - Insulin resistance KW - Type-2 diabetes mellitus KW - Weight management SP - 259 EP - 267 JF - European journal of nutrition JO - Eur J Nutr VL - 57 IS - 1 N2 - 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. SN - 1436-6215 UR - https://www.unboundmedicine.com/medline/citation/27734127/Controlling_type_2_diabetes_by_inclusion_of_Cr_enriched_yeast_bread_in_the_daily_dietary_pattern:_a_randomized_clinical_trial_ L2 - https://dx.doi.org/10.1007/s00394-016-1315-9 DB - PRIME DP - Unbound Medicine ER -