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PNF Preventive Nutrition and Food Science

Open Access


ISSN 2287-8602
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Original

Article

Original

Prev Nutr Food Sci 2021; 26(3): 269-274

Published online September 30, 2021 https://doi.org/10.3746/pnf.2021.26.3.269

Copyright © The Korean Society of Food Science and Nutrition.

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes

Javad Nazari1 , Nasrin Yadegari2 , Sousan Khodam2 , Amir Almasi-Hashian3 , and Saeed Amini4

1Department of Pediatrics, School of Medicine, 2Department of Nutrition, Deputy of Health, and 3Department of Epidemiology, School of Health, Arak University of Medical Sciences, Arak, Iran 4Department of Health Services Management, Khomein University of Medical Sciences, Khomein, Iran

Correspondence to:Saeed Amini, Tel: +98-864-622-3430, E-mail: sa_536@yahoo.com

Received: July 5, 2021; Revised: August 7, 2021; Accepted: August 12, 2021

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Whole-wheat can have positive effect on blood parameters, such as blood sugar and fat profiles, in patients with diabetic. The aim of this study was to assess the effect of whole-wheat breads on hemoglobin A1c (HbA1c) and blood lipids in patients with type 2 diabetes (T2D). The study population included men and women with T2D aged 30 years old and over in Arak, Iran. Using random sampling method, 60 patients with T2D were selected and randomly divided into control and intervention groups. After taking blood samples from the patients, the intervention group was administered 180 g of wholegrain wheat for 12 weeks. The participants were asked not to change their diets and amounts of physical activity during the study period. After 12 weeks, blood samples were taken and insulin resistance indexes, blood glucose levels, and lipid profiles were examined. The results indicated that consumption of whole-wheat bread for 12 weeks can significantly reduce body weight, and HbA1c, triglyceride, total cholesterol, and low density lipoprotein cholesterol (LDL-c) levels, and increase high density lipoprotein cholesterol (HDL-c) levels (P<0.05). However, in the control group, changes in body weight, body mass index, HbA1c, total cholesterol, HDL-c, and LDL-c levels did not significantly differ before and after the intervention period (P>0.05). As consumption of whole-wheat bread has positive effects on control of various physical and biochemical indictors in patients with diabetes, its consumption should be included in educational programs at health centers across the country.

Keywords: diabetes, dietary fiber, insulin resistance, lipid, whole grains