A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
International Journal of Nutrition and Food Sciences
Volume 4, Issue 2-1, March 2015, Pages: 1-5
Received: Sep. 8, 2014; Accepted: Sep. 15, 2014; Published: Sep. 20, 2014
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Zahra Bahadoran, Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Parvin Mirmiran, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Somayeh Hosseinpour-Niazi, Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fereidoun Azizi, Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.
High-Sensitive C Reactive Protein, Inflammation, Insulin Resistance, Sesame Seeds, Tahini, Type 2 Diabetes
To cite this article
Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi, A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial, International Journal of Nutrition and Food Sciences. Special Issue: Functional Foods and Nutraceuticals for Management of Type 2 Diabetes. Vol. 4, No. 2-1, 2015, pp. 1-5. doi: 10.11648/j.ijnfs.s.2015040201.11
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