Zare Maryam, Tarrahi Mohammad Javad, Sadeghi Omid, Karimifar Mozhgan, Goli Sayed Amir Hossein, Amani Reza
Department of Clinical Nutrition, School of Nutrition and Food Science Isfahan University of Medical Sciences Isfahan Iran.
Epidemiology and Biostatistics Department, School of Public Health Isfahan University of Medical Sciences Isfahan Iran.
Food Sci Nutr. 2025 Aug 13;13(8):e70577. doi: 10.1002/fsn3.70577. eCollection 2025 Aug.
We hypothesized that bread fortified with pomegranate peel powder (PPP) would improve inflammation, oxidative stress, and mood in patients with type 2 diabetes mellitus (T2DM). To confirm this, its effect on the parameters above was evaluated. In total, 90 T2DM patients were randomized to receive either bread fortified with 3.5% PPP ( = 45) or PPP-free bread for 12 weeks ( = 45). Dietary intake throughout the trial was assessed via food records. Laboratory parameters, including total antioxidant capacity (TAC), malondialdehyde (MDA), high-sensitivity C-reactive protein (hs-CRP), and psychological disorders, including depression, anxiety, and stress, were assessed at the beginning and end of the study. 77 diabetic patients completed the trial (PPP group = 39 and control group = 38). Based on the compliance assessment, adherence to the interventions was high in the trial. We detected significant reductions in hs-CRP levels (intervention group: change = -0.56 ± 1.29, = 0.01; control group: change = -0.81 ± 1.16, < 0.001) and depression scores (intervention group: change = -1.33 ± 3.66, = 0.04; control group: change = -1.44 ± 2.83, = 0.01). There was no significant difference between the groups. After adjusting for confounding factors, the important effect within the group disappeared. Other variables, including MDA, TAC, anxiety, and stress, did not significantly change in the two study groups. Whereas 12 weeks of consumption of PPP-fortified bread failed to significantly affect oxidative stress, hs-CRP levels, or mental state in T2DM patients, partial beneficial effects on inflammation and mood suggest the need for further research.
我们假设，用石榴皮粉（PPP）强化的面包会改善2型糖尿病（T2DM）患者的炎症、氧化应激和情绪。为证实这一点，我们评估了其对上述参数的影响。总共90名T2DM患者被随机分为两组，一组接受添加3.5% PPP的面包（n = 45），另一组接受不含PPP的面包，为期12周（n = 45）。通过食物记录评估整个试验期间的饮食摄入量。在研究开始和结束时，评估实验室参数，包括总抗氧化能力（TAC）、丙二醛（MDA）、高敏C反应蛋白（hs-CRP），以及心理障碍，包括抑郁、焦虑和压力。77名糖尿病患者完成了试验（PPP组 = 39，对照组 = 38）。根据依从性评估，试验中对干预措施的依从性很高。我们检测到hs-CRP水平显著降低（干预组：变化 = -0.56 ± 1.29，P = 0.01；对照组：变化 = -0.81 ± 1.16，P < 0.001）和抑郁评分显著降低（干预组：变化 = -1.33 ± 3.66，P = 0.04；对照组：变化 = -1.44 ± 2.83，P = 0.01）。两组之间没有显著差异。在调整混杂因素后，组内的重要效应消失。其他变量，包括MDA、TAC、焦虑和压力，在两个研究组中没有显著变化。虽然食用12周添加PPP的面包未能显著影响T2DM患者的氧化应激、hs-CRP水平或精神状态，但对炎症和情绪的部分有益影响表明需要进一步研究。
