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
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
This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.Download Article [PDF] View Full Text [HTML][Machine readable]