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Convenient food made of extruded adzuki bean attenuates inflammation and improves glycemic control in patients with type 2 diabetes: a randomized controlled trial

Authors Liu YP, Wang QY, Li SS, Yue YF, Ma YL, Ren GX

Received 5 January 2018

Accepted for publication 7 March 2018

Published 9 May 2018 Volume 2018:14 Pages 871—884

DOI https://doi.org/10.2147/TCRM.S161649

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Justinn Cochran

Peer reviewer comments 2

Editor who approved publication: Professor Deyun Wang


Yanping Liu,1,* Qiyan Wang,1,* Shanshan Li,1 Yanfen Yue,2 Yuling Ma,3 Guixing Ren3

1Nutrition Department, Chinese Academy of Medical Sciences, Peking Union Medical College, Peking Union Medical College Hospital, Beijing, China; 2Nutrition Department, Pinggu Hospital of Traditional Chinese Medicine, Beijing, China; 3Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China

*These authors contributed equally to this work

Objective: Extrusion is a widely used food processing technology. The aim of this study was to investigate the effects of extruded adzuki bean convenient food (EABCF) on glycemic and inflammation control in type 2 diabetes mellitus (T2DM) patients.
Patients and methods: In a randomized controlled trial, 120 T2DM patients were randomly assigned to a control diet group (the low glycemic index [LGI] group, assigned the traditional diabetic low glycemic index diet) or an intervention group (the EABCF group, assigned daily consumption of EABCF). Diet information and blood samples were collected at baseline and after a 4-week intervention. After excluding exogenous insulin users, a subgroup analysis based on baseline fasting insulin (FINS) levels was conducted, and Homeostasis Model Assessment (HOMA) was the target indicator.
Results: A total of 106 patients completed the trial, and 89 participants were included in the subgroup analysis. After the intervention, glycemic control improved in both groups compared to baseline, but the difference was not statistically significant (p>0.05). However, the EABCF group showed decreased inflammation with significantly lower tumor necrosis factor alpha (TNF-α) level compared to the control group (adjusted p<0.01). There was also a slight increase in the interleukin-6 (IL-6) level in the EABCF group (adjusted p=0.004). Moreover, the subgroup analysis found that, after 4 weeks, a diet consisting of EABCF increased insulin secretion to normal levels in the group with hypoinsulinism (baseline FINS<5.2 mU/L). However, the difference only showed a trend toward statistical significance (0.05<p=0.079<0.1).
Conclusion: EABCF had a similar hypoglycemic effect as the traditional diabetic LGI diet and showed a greater inhibitory effect on inflammation in T2DM patients. However, further clinical studies are needed to explore the underlying mechanism.

Keywords:
processed food, dietary intervention, insulin resistance, interleukin-6, high sensitive C reactive protein, tumor necrosis factor alpha, randomized controlled trial
 

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