بررسي تاثير مصرف عدس پخته بر كنترل گليسميك و فراسنج هاي ليپيدي خون در بيماران ديابتي نوع دو

Study of the Effect of Baked Lentil on Glycemic Control and Lipid Profiles in Type II Diabetics

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 50 gr baked lentild, 6gr canola oil instead of (30 gr) 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 cholesterole 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 glycemic- index breakfast can reduce levels of serum glucose and total glucose, and improve the glycemic control of type II diabetics.