Effectiveness of Adding Flaxseed to Type 2 Diabetic PatientâÂÂs Regimen

S. Tharwat, A. A. El-Megeid, A. Salam, L. Rashed, S. El-Hamid, S. Abdel-Shafy, D. Shaheen
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引用次数: 12

Abstract

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.
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2型糖尿病患者添加亚麻籽PatientÃⅱÂÂs治疗方案的疗效观察
背景和目的:亚麻籽是一种很有前途的替代品,可以降低肥胖相关疾病的风险。本研究的目的是确定添加亚麻籽或亚麻籽油的面包对2型糖尿病患者的影响。材料和方法:90例2型糖尿病患者在基线和12周后的口服低血糖(体重、禁食、餐后血糖、胆固醇、LDL、HDL、甘油三酯、VLDL和瘦素)记录。参与者被分成3组。第1组(对照组):30例2型糖尿病患者采用方案饮食,接受1350 kcal的方案饮食。第2组:30例2型糖尿病患者采用与第1组相同的方案饮食加一剂亚麻籽油烘焙方案饮食,持续12周。组(3):由30名2型糖尿病患者组成,与组(1)相同的饮食方案加亚麻籽烘焙产品,为期12周。结果:12周后,与对照组相比,2、3组BMI(0.05, 0.03)、空腹(p<0.001)、餐后血糖(0.03,0.02,0.001)、糖化血红蛋白(0.02,0.01)、胆固醇(0.024,<0.001,0.01)、甘油三酯(<0.001)、低密度脂蛋白(0.05,0.001,0.01)、VLDL(<0.001)和瘦素(<0.001)均有显著变化。结论:在烘焙食品中添加亚麻籽或亚麻籽油12周,可降低2型糖尿病患者的BMI、血糖、血脂,推荐在烘焙食品中添加亚麻籽。
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