Potential Health Benefi ts of Bread Supplemented with Defatted Flaxseeds under Dietary Regimen in Normal and Type 2 Diabetic Subjects
Potential Health Benefi ts of Bread Supplemented with Defatted Flaxseeds under Dietary Regimen in Normal and Type 2 Diabetic Subjects
Year: 2012
Authors: Mohamed, D.A. Al-Okbi, S.Y. El-Hariri, D.M. Mousa, I.I.
Publication Name: Pol.J.Food Nutr.
Publication Details: Volume 62; Issue 2; Pages; 103-108.
Abstract:
Flaxseed is a rich source of dietary fibers and lignans. Uncontrolled diabetes may induce complication represented by dyslipidemia, high oxidative stress and kidney dysfunction. In the present research the beneficial effect of two months consumption of bread supplemented with defatted flaxseeds (DFB) together with dietary regimen was evaluated in normal and type 2 diabetic patients. Protective effect towards diabetic complications was studied through evaluation of plasma lipid profile, lipid peroxidation, liver and kidney function. The nutritional status of normal and diabetic patients was evaluated through assessing body mass index and nutrients intake. Results showed reduction of body mass index in both normal and diabetic patients after nutritional intervention. Analysis of mean dietary intake of normal and diabetic patients in the beginning of the study revealed that all subjects were hyper caloric that reduced to be 79 percent and 84 percent from RDA, respectively after treatment. After two months of supplementation with DFB, diabetic patients showed significant reduction of plasma glucose. Both diabetic patients and normal subjects showed significant improvement in plasma lipid profile and significant reduction of lipid peroxidation. Consumption of DFB in addition of dietary regimen may be helpful in preventing diabetes and its complications. (Authors abstract)
Hyperglycemia has been found to play a key role in reactive oxygen species (ROS) generated damage. Diabetic complications are associated with overproduction of ROS and accumulation of lipid peroxidation by products. Dyslipidemia has been considered as one of the complications of diabetes which may enhance cardiovascular diseases. Defatted flaxseed contains high levels of dietary fibers and phytochemicals such as lignans. The present work was established to study the protective role of flaxseed bread in normal subjects and its reducing ability of diabetic complications. Mean dietary intake of normal subjects and diabetic patients after two months of the study revealed that all normal subjects and diabetic patients reduced their caloric intake to be 79 percent and 84 percent from RDA, respectively. Administration of DFB with dietary regimen resulted in significant decrease of glucose level in diabetic patients whereas no significant change was detected in normals. Compared to the starting level the reduction in plasma glucose level in diabetic patients was minus 14 percent. Postprandial glucose level in diabetic patients showed significant reduction (minus 15 percent) after supplementation with flaxseeds bread and dietary regimen when compared with that of the starting level.
Plasma total lipid, total cholesterol, triglycerides, LDL-Ch and T-Ch/HDL-Ch ratio showed significantly higher levels with different degrees in diabetic patients when compared with normal subjects before dietary treatment. Normal subjects and diabetic patients showed signifi cant reduction in plasma level of plasma total lipid, total cholesterol, triglycerides, LDL-Ch and T-Ch/HDL-Ch ratio with different levels after consumption of DFB in comparison to their starting levels. Plasma level of HDL-Ch was significantly lower in diabetic patients when compared with normal subjects at the starting level. Significant elevation in plasma level of HDL-Ch was observed in normal subjects and diabetic patients after supplementation with DFB and dietary regimen when compared to their respective starting levels. A significant higher plasma level of MDA (20 percent) was observed in the diabetic patients compared to those of the normal subjects at the start of the study. Supplementation with flaxseeds bread and dietary regimen induced a significant decrease of MDA levels in plasma by 25 percent and 16 percent in normal and diabetic patients, respectively. Liver and kidney function tests showed non significant change in diabetic patients at the start of the study when compared with normal subject and also at the end of the study when compared with the starting level. The role of DFB in reducing plasma glucose and MDA and improvement of lipid profile in the present study might be due to dietary fibers (gum), proteins and lignans contents of flaxseed. The major protein isolated from flaxseed has high contents of the amino acids arginine, glutamate/glutamine, and aspartate/asparagines. Food sources rich in arginine have been reported to have potential preventative functions against heart disease. Lignans may block androgen or progesterone receptors, thereby may alter cardiovascular disease risk by changing HDL cholesterol metabolism. Reduction in body mass index and improvement of different biochemical parameters after dietary intervention may also be ascribed to reduction in caloric intake, saturated fat and increase in polyunsaturated fatty acids intake, in addition of the fiber content of flaxseed. (Editors comments)
Plasma total lipid, total cholesterol, triglycerides, LDL-Ch and T-Ch/HDL-Ch ratio showed significantly higher levels with different degrees in diabetic patients when compared with normal subjects before dietary treatment. Normal subjects and diabetic patients showed signifi cant reduction in plasma level of plasma total lipid, total cholesterol, triglycerides, LDL-Ch and T-Ch/HDL-Ch ratio with different levels after consumption of DFB in comparison to their starting levels. Plasma level of HDL-Ch was significantly lower in diabetic patients when compared with normal subjects at the starting level. Significant elevation in plasma level of HDL-Ch was observed in normal subjects and diabetic patients after supplementation with DFB and dietary regimen when compared to their respective starting levels. A significant higher plasma level of MDA (20 percent) was observed in the diabetic patients compared to those of the normal subjects at the start of the study. Supplementation with flaxseeds bread and dietary regimen induced a significant decrease of MDA levels in plasma by 25 percent and 16 percent in normal and diabetic patients, respectively. Liver and kidney function tests showed non significant change in diabetic patients at the start of the study when compared with normal subject and also at the end of the study when compared with the starting level. The role of DFB in reducing plasma glucose and MDA and improvement of lipid profile in the present study might be due to dietary fibers (gum), proteins and lignans contents of flaxseed. The major protein isolated from flaxseed has high contents of the amino acids arginine, glutamate/glutamine, and aspartate/asparagines. Food sources rich in arginine have been reported to have potential preventative functions against heart disease. Lignans may block androgen or progesterone receptors, thereby may alter cardiovascular disease risk by changing HDL cholesterol metabolism. Reduction in body mass index and improvement of different biochemical parameters after dietary intervention may also be ascribed to reduction in caloric intake, saturated fat and increase in polyunsaturated fatty acids intake, in addition of the fiber content of flaxseed. (Editors comments)
