एंडोक्रिनोलॉजी और मेटाबोलिक सिंड्रोम
खुला एक्सेस
आईएसएसएन: 2161-1017
आईएसएसएन: 2161-1017
Seham Tharwat, Ashraf Abd El-Megeid, Randa Salam, Laila Rashed, Sayed El-Hamid, Samah Abdel-Shafy, Dina Shaheen
Background and Aims: Flaxseed is a promising alternative reducing the risk of diseases associated with obesity. The purpose of this study is to determine the effect of supplemented bakery with flaxseed or flaxseed oil on type 2 diabetic patients
Materials and Methods: Ninety type 2 diabetic on oral hypoglycemic (body weight, fasting, post prandial blood glucose, cholesterol, LDL, HDL, Triglycerides, VLDL and leptin) were recorded at base line, and after twelve weeks. Participants divided into 3 groups. Group 1 (control): Consists of 30 patients on regimen diet with type 2 diabetes who received regimen diet 1350 kcal. Group 2: Consists of 30 patients with type 2 diabetes and following regimen diet same as group (1) plus a dose of flaxseed oil bakery regimen diet for twelve weeks. Group (3): Consists of 30 subjects with type 2 diabetes on regimen diet the same as group (1) plus supplementation with flaxseed bakery product for twelve weeks.
Results: After twelve weeks significant changes in group 2 and 3 Versus control in BMI (0.05, 0.03) fasting (p<0.001), post prandial glucose (0.03, 0.02, 0.001), HA1c (0.02, 0.01), cholesterol (0.024, <0.001, 0.01), triglycerides (<0.001), LDL (0.05, 0.001, 0.01), VLDL (<0.001) and leptin (<0.001).
Conclusion: Regimen diet containing supplemented bakery with flaxseed or flaxseed oil for 12 weeks decrease BMI, blood glucose, lipid profile in type 2 diabetics, thus incorporating flaxseed in bakery is recommended.