STUDY OF THE EFFECT OF BAKED LENTIL ON GLYCEMIC CONTROL AND LIPID PROFILES IN TYPE II DIABETICS

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SHAMS H.R.; TAHBAZ F.; ENTEZARI MOHAMMAD HASAN; ABADI A.R.

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Journal: Journal of Sabzevar University of Medical Sciences Year:2008 | Volume:15 | Issue:2 (48) Page(s): 98-103

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Title

STUDY OF THE EFFECT OF BAKED LENTIL ON GLYCEMIC CONTROL AND LIPID PROFILES IN TYPE II DIABETICS

Author(s)

SHAMS H.R. | TAHBAZ F. | ENTEZARI MOHAMMAD HASAN | ABADI A.R. | Issue Writer Certificate

Keywords

DIABETESQ2

LENTILQ3

GLUCOSEQ2

LIPID PROFILESQ2

GLYCEMIC INDEXQ2

GLYCEMIC CONTROLQ3

Abstract

Background and purpose: Researchers have Recently Recommended high-fiber and low glycemic-index foods for GLYCEMIC CONTROL in diabetics and reduction of LIPID PROFILES. This Study intended to investigate the effect of baked LENTILs (as a highly consumed and low GLYCEMIC INDEX) on FBS and LIPID PROFILES in type II diabetics.Methods and materials: This cross-over clinical trial was conducted on 30 type II diabetic patients of 45-60 years (divided randomly into two groups of 15) with FBS of 126-180 mg/dl. The control group was given the usual diet but the experimental group received 50gr baked LENTILd 6gr canola oil instead of (30gr) bread and 20 gr cheese (in the form of an isocaloric breakfast with similar amounts of macronutrients). For 6 weeks after a 3- week rest subjects in the two groups were interchanged. Diets were switched between the two groups and continued for another 6-week Period. At the beginning and end of each phase of the study biochemical and anthropometric measurements were recorded. Calculations of dietary components were done using Food Processor II and the data were analyzed using t-test in SPSS.Results: Fasting blood GLUCOSE of the patients decreased significantly from 152.6±11.4 mg/dl to 148.4±11.8 mg/dl (p<0.05). Except for total cholesterol, other LIPID PROFILES were not affected by the treatment but Total cholesterol reduced significantly from 228.07±14.7 mg/dl to 222.4±12.6 mg/dl (p<0.05). No significant changes were observed in the concentration of other LIPID PROFILES (including LDL-C, HDL-C and serum triglyceride) and serum fructozamine.Conclusion: Consumption of baked LENTILs as a low glycemicindex breakfast can reduce levels of serum GLUCOSE and total GLUCOSE, and improve the GLYCEMIC CONTROL of type II diabetics.

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APA: Copy

SHAMS, H.R., TAHBAZ, F., ENTEZARI, MOHAMMAD HASAN, & ABADI, A.R.. (2008). STUDY OF THE EFFECT OF BAKED LENTIL ON GLYCEMIC CONTROL AND LIPID PROFILES IN TYPE II DIABETICS. JOURNAL OF SABZEVAR UNIVERSITY OF MEDICAL SCIENCES, 15(2 (48)), 98-103. SID. https://sid.ir/paper/81939/en

Vancouver: Copy

SHAMS H.R., TAHBAZ F., ENTEZARI MOHAMMAD HASAN, ABADI A.R.. STUDY OF THE EFFECT OF BAKED LENTIL ON GLYCEMIC CONTROL AND LIPID PROFILES IN TYPE II DIABETICS. JOURNAL OF SABZEVAR UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2008;15(2 (48)):98-103. Available from: https://sid.ir/paper/81939/en

IEEE: Copy

H.R. SHAMS, F. TAHBAZ, MOHAMMAD HASAN ENTEZARI, and A.R. ABADI, “STUDY OF THE EFFECT OF BAKED LENTIL ON GLYCEMIC CONTROL AND LIPID PROFILES IN TYPE II DIABETICS,” JOURNAL OF SABZEVAR UNIVERSITY OF MEDICAL SCIENCES, vol. 15, no. 2 (48), pp. 98–103, 2008, [Online]. Available: https://sid.ir/paper/81939/en

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