食用石榴皮粉强化面包对2型糖尿病患者的影响：随机对照试验
Effects of pomegranate peel powder-fortified bread consumption in patients with type 2 diabetes mellitus: randomized controlled trial.
作者信息
Zare Maryam, Rezaei Atefe, Karimifar Mozhgan, Tarrahi Mohammad Javad, Saraf-Bank Sahar, Goli Sayed Amir Hossein, Amani Reza
机构信息
Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; School of Life Sciences, Plant Proteins and Nutrition, Technical University of Munich, 85354 Munich, Freising Germany.
出版信息
J Diabetes Metab Disord. 2025 Jul 14;24(2):168. doi: 10.1007/s40200-025-01672-y. eCollection 2025 Dec.
OBJECTIVES
Type 2 diabetes mellitus (T2DM) poses a huge global disease burden due to high morbidity and mortality rates. Dietary modifications can significantly regulate T2DM risk factors. This study primarily aimed to investigate the effects of bread fortified with pomegranate peel powder (PPP) on glycemic control, lipid profile, and anthropometric measures in patients with T2DM.
METHODS
PPP was added to bread by adding 0, 1.5, 2.5, 3.5, and 5% PPP. We measured the phenol content by Folin-Ciocalteu and the antioxidant activity via DPPH (2,2-diphenyl-1-picrylhydrazyl). Ninety participants were then allocated to a randomized parallel controlled intervention study, and the effects of consuming 100 g/day of bread with PPP (3.5%) on glycemic markers, lipid profiles, and anthropometrics were assessed. The bread administered to the control group was the same as that used for the intervention group except for the absence of PPP.
RESULTS
The PPP-fortified bread contained greater polyphenol levels and antioxidant activity than the bread without PPP. Compared to the control bread, fortified bread with PPP showed no significant effects on anthropometric measures, blood pressure, glycemic levels, and lipid markers after adjusting for age, sex, and caloric intake.
CONCLUSIONS
In comparison with control bread, PPP bread does not show much effect on glycemic parameters, lipid profile, and anthropometric measurements. Extended duration, different doses, and larger sample sizes are advisable for further studies.
TRIAL REGISTRATION
IRCT20191209045672N1 is the trial ID in the Iranian Registry of Clinical Trials. Date of registration 21/09/2020. https//en.irct.ir/trial/48,132.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s40200-025-01672-y.
目的
2型糖尿病（T2DM）因其高发病率和死亡率给全球带来了巨大的疾病负担。饮食调整可显著调节T2DM风险因素。本研究主要旨在探讨添加石榴皮粉（PPP）的面包对T2DM患者血糖控制、血脂水平和人体测量指标的影响。
方法
通过添加0%、1.5%、2.5%、3.5%和5%的PPP将其添加到面包中。我们采用福林-酚法测定酚含量，并通过DPPH（2,2-二苯基-1-苦基肼）测定抗氧化活性。然后将90名参与者分配到一项随机平行对照干预研究中，评估每天食用100克含3.5%PPP的面包对血糖指标、血脂水平和人体测量指标的影响。给予对照组的面包与干预组使用的面包相同，只是不含PPP。
结果
与不含PPP的面包相比，添加PPP的面包含有更高水平的多酚和抗氧化活性。在调整年龄、性别和热量摄入后，与对照面包相比，添加PPP的强化面包对人体测量指标、血压、血糖水平和血脂指标没有显著影响。
结论
与对照面包相比，PPP面包对血糖参数、血脂水平和人体测量指标没有太大影响。进一步研究建议延长研究时间、采用不同剂量并扩大样本量。
试验注册
IRCT20191209045672N1是伊朗临床试验注册中心的试验编号。注册日期为2020年9月21日。https//en.irct.ir/trial/48,132。
补充信息
在线版本包含可在10.1007/s40200-025-01672-y获取的补充材料。
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