Department of Clinical Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School, 3-18-15 Kuramoto, Tokushima 770-8503, Japan.
Br J Nutr. 2012 Apr;107(8):1184-91. doi: 10.1017/S0007114511004156. Epub 2011 Sep 7.
We previously suggested that the consumption of natto and viscous vegetables as part of a Japanese-style meal based on white rice (WR) reduced postprandial glucose and insulin levels in healthy subjects. The aim of the present study was to assess whether a single breakfast of natto and viscous vegetables or the same breakfast consumed for 2 weeks could improve glucose control, insulin sensitivity, lipid metabolism and oxidative stress in overweight subjects with impaired glucose tolerance (IGT). A total of eleven free-living subjects with IGT followed a randomised, crossover breakfast intervention for 2 weeks. The test meal included boiled WR with natto (viscous fermented soyabeans), Japanese yam and okra. The control meal included WR with non-viscous boiled soyabeans, potatoes and broccoli. Both meals contained comparable amounts of carbohydrate, fat, protein and fibre. The test meal reduced acute glucose and insulin responses compared to the control meal in the study participants. Insulin sensitivity was assessed using the composite insulin sensitivity index (CISI) after both the test and control meal periods. The test meal resulted in improvements in CISI compared to the baseline, whereas no significant changes were observed after the control meal period. Serum levels of both total and LDL-cholesterol were assessed before and after the test meal period and found to decrease significantly. There was also a tendency towards reduced serum malondialdehyde-modified LDL and N(ɛ)-carboxymethyllysine. No differences were observed in the measures of chronic glycaemic control. Thus, we conclude that a breakfast of natto and viscous vegetables consumed for 2 weeks improves insulin sensitivity, serum lipid and oxidative stress.
我们之前曾提出，将纳豆和粘性蔬菜作为以白米饭（WR）为基础的日式餐的一部分食用，可以降低健康受试者的餐后血糖和胰岛素水平。本研究的目的是评估超重糖耐量受损（IGT）人群在食用纳豆和粘性蔬菜的单次早餐或连续两周的相同早餐后，是否能改善血糖控制、胰岛素敏感性、脂代谢和氧化应激。共有 11 名自由生活的 IGT 受试者参加了为期两周的随机交叉早餐干预研究。测试餐包括 WR 配纳豆（粘性发酵大豆）、山药和秋葵。对照餐包括 WR 配非粘性煮大豆、土豆和西兰花。两种餐食的碳水化合物、脂肪、蛋白质和纤维含量相当。与对照餐相比，测试餐可降低研究参与者的急性血糖和胰岛素反应。在测试和对照餐期后，使用综合胰岛素敏感指数（CISI）评估胰岛素敏感性。与基线相比，测试餐可改善 CISI，而对照餐期后则没有明显变化。在测试餐期前后评估了血清总胆固醇和 LDL 胆固醇水平，发现其显著降低。血清丙二醛修饰 LDL 和 N（ɛ）-羧甲基赖氨酸也有降低的趋势。慢性血糖控制的指标无差异。因此，我们得出结论，连续两周食用纳豆和粘性蔬菜的早餐可改善胰岛素敏感性、血清脂质和氧化应激。
