Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of).
Endocrine and Metabolism Research Center, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of).
Exp Clin Endocrinol Diabetes. 2021 Jun;129(6):429-437. doi: 10.1055/a-0929-6287. Epub 2019 Jun 17.
Recently, it has been proposed that red meat consumption could enhance risk of diabetes and worsen lipid profile and glycemic status, in comparison with soy or non-soy legume, but the results of clinical trials are controversial.
This study aimed to compare the effect of red meat, soy bean, and non-soy legume consumption on cardio-metabolic factors in patients with type 2 diabetes.
This was a randomized controlled clinical trial which included 75 patients with diabetes, aged 40-65 years. Participants were randomly allocated to receive two servings of red meat (control group), soy bean, or non-soy legume, 3 days a week for 8 weeks. All groups also received a balanced-macronutrients weight maintenance diet. Body composition and cardio-metabolic factors including fasting blood glucose (FBG), fasting insulin, glycated hemoglobin (HbA1c), serum lipids, and blood pressure were measured at baseline and endpoint of the study. Quantitative insulin sensitivity check index (QUICKI) score and Framingham risk score (FRS) were also computed.
We found no significant differences in changes of FBG, fasting insulin, HbA1c, QUICKI score, serum lipids, FRS, and systolic and diastolic blood pressure among the 3 groups. Within group analysis showed that FRS reduced significantly in all groups (P<0.05). In addition, systolic (P=0.01) and diastolic (P=0.03) blood pressure reduced within red meat group.
Compared to soy bean or non-soy legume, moderate consumption of red meat had no adverse effect on cardio-metabolic factors including FBG, fasting insulin, HbA1C, QUICKI score, total cholesterol, low-density lipoprotein , high-density lipoprotein , and blood pressure in adults with type 2 diabetes.
最近有人提出，与大豆或非大豆豆类相比，食用红色肉类会增加糖尿病的风险，并使血脂谱和血糖状况恶化，但临床试验的结果存在争议。
本研究旨在比较红色肉类、大豆和非大豆豆类的食用对 2 型糖尿病患者心血管代谢因素的影响。
这是一项随机对照临床试验，纳入了 75 名年龄在 40-65 岁的 2 型糖尿病患者。参与者被随机分配到每周 3 天摄入两份红色肉类（对照组）、大豆或非大豆豆类，共 8 周。所有组还接受了平衡宏量营养素维持体重的饮食。在研究的基线和终点时，测量身体成分和心血管代谢因素，包括空腹血糖（FBG）、空腹胰岛素、糖化血红蛋白（HbA1c）、血清脂质和血压。还计算了定量胰岛素敏感性检查指数（QUICKI）评分和弗雷明汉风险评分（FRS）。
我们发现三组之间 FBG、空腹胰岛素、HbA1c、QUICKI 评分、血清脂质、FRS 以及收缩压和舒张压的变化均无显著差异。组内分析显示，所有组的 FRS 均显著降低（P<0.05）。此外，红色肉类组的收缩压（P=0.01）和舒张压（P=0.03）均降低。
与大豆或非大豆豆类相比，成年人中，适量摄入红色肉类对 FBG、空腹胰岛素、HbA1C、QUICKI 评分、总胆固醇、低密度脂蛋白、高密度脂蛋白和血压等心血管代谢因素没有不良影响。
