School of Nursing and Midwifery, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Reproductive Health Promotion Research Center, Midwifery Department, School of Nursing and Midwifery, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
BMC Endocr Disord. 2021 Apr 13;21(1):67. doi: 10.1186/s12902-021-00731-8.
Gestational diabetes is the most common medical complication in pregnancy, and it has many side effects for the mother and the fetus. The aim of this study was to evaluate the effect of oat bran consumption on gestational diabetes.
This study is a randomized clinical trial that was performed on 112 women with gestational diabetes treated with diet. Participants were randomly divided into two groups of 56. Participants in both groups were given a diet for gestational diabetes. In addition to the diet, the intervention group received 30 g of oat bran daily for 4 weeks at lunch and dinner. Tests of fasting blood glucose and two-hour postprandial (2hpp) glucose were taken from both groups: before the intervention, and 2 and 4 weeks after the start of the intervention. Data analysis was performed using SPSS statistical software (version 22) using independent t-test, as well as Chi-square and Mann-Whitney tests. P values less than 0.05 were considered statistically significant.
There was no statistically significant difference between the two groups in terms of mean blood glucose before the intervention, while 2 and 4 weeks after the intervention, mean fasting blood glucose and two-hour postprandial (2hpp) glucose decreased significantly in the intervention group compared with the control group (P < 0.001).
Based on the results of this study, the addition of oat bran to the standard diet for pregnant women with gestational diabetes reduced fasting blood glucose and two-hour postprandial (2hpp) glucose. More detailed studies with higher sample sizes are recommended to prove the effectiveness of this valuable dietary supplement.
IRCT registration number: IRCT20191220045828N1 . Registration date: 2020-04-18. Registered while recruiting.
妊娠期糖尿病是妊娠中最常见的医学并发症，对母亲和胎儿都有许多副作用。本研究旨在评估食用燕麦麸对妊娠期糖尿病的影响。
本研究是一项随机临床试验，对 112 名接受饮食治疗的妊娠期糖尿病患者进行了研究。参与者被随机分为两组，每组 56 人。两组患者均接受妊娠期糖尿病饮食。除了饮食外，干预组每天在午餐和晚餐时额外摄入 30 克燕麦麸，共 4 周。对两组患者进行空腹血糖和餐后 2 小时（2hpp）血糖检测：干预前、干预开始后 2 周和 4 周。使用 SPSS 统计软件（版本 22）进行数据分析，采用独立 t 检验、卡方检验和曼-惠特尼检验。P 值小于 0.05 被认为具有统计学意义。
干预前两组患者的平均血糖无统计学差异，而干预后 2 周和 4 周，干预组的空腹血糖和餐后 2 小时（2hpp）血糖均明显低于对照组（P<0.001）。
基于本研究结果，在妊娠期糖尿病孕妇的标准饮食中添加燕麦麸可降低空腹血糖和餐后 2 小时（2hpp）血糖。建议进行更多详细的研究，增加样本量，以证明这种有价值的膳食补充剂的有效性。
IRCT 注册号：IRCT20191220045828N1。注册日期：2020-04-18。注册时正在招募。
