The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes

• Published in: Diabetes & metabolism Vol. 35; no. 2; pp. 115 - 120
• Main Authors: Liatis, S, Tsapogas, P, Chala, E, Dimosthenopoulos, C, Kyriakopoulos, K, Kapantais, E, Katsilambros, N
• Format: Journal Article
• Language: English
• Published: Paris Elsevier Masson SAS 01-04-2009; Masson
• Subjects: Aged; beta-Glucans - administration & dosage; beta-Glucans - pharmacology; Betaglucan; Biological and medical sciences; Blood Glucose - analysis; Bread; Bêtaglucanes; Cholesterol; Cholesterol - blood; Cholesterol, LDL - blood; Cholestérol; Diabetes Mellitus, Type 2 - blood; Diabetes Mellitus, Type 2 - physiopathology; Diabetes. Impaired glucose tolerance; Diabète de type 2; Double-Blind Method; Endocrine pancreas. Apud cells (diseases); Endocrinology & Metabolism; Endocrinopathies; Etiopathogenesis. Screening. Investigations. Target tissue resistance; Female; Food, Fortified; Humans; Insulin Resistance; Internal Medicine; Linear Models; Lipid Metabolism; Male; Medical sciences; Middle Aged; Oat bran; Résistance à l’insuline; Son d’avoine; Type 2 diabetes; Type 2 diabetes; Diabète de type 2; Cholestérol; Oat bran; Son d’avoine; Insulin resistance; Bêtaglucanes; Résistance à l’insuline; Cholesterol; Betaglucan; Endocrinopathy; Human; Target tissue resistance; Metabolic diseases; Cholesterol LDL; Bread
• ISSN: 1262-3636; 1878-1780
• DOI: 10.1016/j.diabet.2008.09.004

Abstract Aim Previous studies have shown that the water-soluble dietary fibre betaglucan, a natural component of oats, reduces cholesterol and postprandial hyperglycaemia. The aim of the present study was to investigate the effect of betaglucan-enriched bread consumption on the lipid profile and glucose homoeostasis of patients with type 2 diabetes (T2D). Methods We conducted a randomized, double-blind study in which 46 patients with T2D and LDL-C greater than 3.37 mmol/l (130 mg/dl) were randomized to incorporate into their diet, for 3 weeks, either bread enriched with betaglucan (providing 3 g/day of betaglucan) or white bread without betaglucan. Results The consumption of bread containing betaglucan led to significant reductions (vs the control group) in LDL-C of 0.66 mmol/l (15.79%) versus 0.11 mmol/l (2.71%) ( P = 0.009), in total cholesterol of 0.80 mmol/l (12.80%) versus 0.12 mmol/l (1.88%) ( P = 0.006), in Fasting plasma insulin (FPI) of 3.23 μU/ml versus an increase of 3.77 μU/ml ( P = 0.03) and in Homa-IR (Homoeostasis model assessment–insulin resistance) by 2.08 versus an increase of 1.33 ( P = 0.04). Conclusions Betaglucan enriched bread may contribute to the improvement of the lipid profile and insulin resistance in patients with T2D.