Nazari Javad, Yadegari Nasrin, Khodam Sousan, Almasi-Hashian Amir, Amini Saeed
Department of Pediatrics, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
Department of Nutrition, Deputy of Health, Arak University of Medical Sciences, Arak, Iran.
Prev Nutr Food Sci. 2021 Sep 30;26(3):269-274. doi: 10.3746/pnf.2021.26.3.269.
Whole-wheat can have positive effect on blood parameters, such as blood sugar and fat profiles, in patients with diabetic. The aim of this study was to assess the effect of whole-wheat breads on hemoglobin A1c (HbA1c) and blood lipids in patients with type 2 diabetes (T2D). The study population included men and women with T2D aged 30 years old and over in Arak, Iran. Using random sampling method, 60 patients with T2D were selected and randomly divided into control and intervention groups. After taking blood samples from the patients, the intervention group was administered 180 g of wholegrain wheat for 12 weeks. The participants were asked not to change their diets and amounts of physical activity during the study period. After 12 weeks, blood samples were taken and insulin resistance indexes, blood glucose levels, and lipid profiles were examined. The results indicated that consumption of whole-wheat bread for 12 weeks can significantly reduce body weight, and HbA1c, triglyceride, total cholesterol, and low density lipoprotein cholesterol (LDL-c) levels, and increase high density lipoprotein cholesterol (HDL-c) levels (<0.05). However, in the control group, changes in body weight, body mass index, HbA1c, total cholesterol, HDL-c, and LDL-c levels did not significantly differ before and after the intervention period (>0.05). As consumption of whole-wheat bread has positive effects on control of various physical and biochemical indictors in patients with diabetes, its consumption should be included in educational programs at health centers across the country.
全麦对糖尿病患者的血糖和血脂等血液参数有积极影响。本研究的目的是评估全麦面包对2型糖尿病（T2D）患者糖化血红蛋白（HbA1c）和血脂的影响。研究人群包括伊朗阿拉克30岁及以上的T2D男性和女性。采用随机抽样方法，选取60例T2D患者并随机分为对照组和干预组。采集患者血样后，干预组给予180克全麦，持续12周。要求参与者在研究期间不改变饮食和体育活动量。12周后，采集血样并检测胰岛素抵抗指数、血糖水平和血脂谱。结果表明，食用12周全麦面包可显著降低体重、HbA1c、甘油三酯、总胆固醇和低密度脂蛋白胆固醇（LDL-c）水平，并提高高密度脂蛋白胆固醇（HDL-c）水平（<0.05）。然而，对照组在干预期前后体重、体重指数、HbA1c、总胆固醇、HDL-c和LDL-c水平的变化无显著差异（>0.05）。由于食用全麦面包对糖尿病患者各种生理和生化指标的控制有积极作用，应将其纳入全国各健康中心的教育项目中。
