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A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial

Received: 8 September 2014     Accepted: 15 September 2014     Published: 20 September 2014
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Abstract

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.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1)

This article belongs to the Special Issue Functional Foods and Nutraceuticals for Management of Type 2 Diabetes

DOI 10.11648/j.ijnfs.s.2015040201.11
Page(s) 1-5
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

High-Sensitive C Reactive Protein, Inflammation, Insulin Resistance, Sesame Seeds, Tahini, Type 2 Diabetes

References
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    Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi. (2014). 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, 4(2-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2015040201.11

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    ACS Style

    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. Int. J. Nutr. Food Sci. 2014, 4(2-1), 1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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    AMA Style

    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. Int J Nutr Food Sci. 2014;4(2-1):1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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  • @article{10.11648/j.ijnfs.s.2015040201.11,
      author = {Zahra Bahadoran and Parvin Mirmiran and Somayeh Hosseinpour-Niazi and Fereidoun Azizi},
      title = {A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2-1},
      pages = {1-5},
      doi = {10.11648/j.ijnfs.s.2015040201.11},
      url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.11},
      abstract = {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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
    AU  - Zahra Bahadoran
    AU  - Parvin Mirmiran
    AU  - Somayeh Hosseinpour-Niazi
    AU  - Fereidoun Azizi
    Y1  - 2014/09/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
    DO  - 10.11648/j.ijnfs.s.2015040201.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 1
    EP  - 5
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
    AB  - 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.
    VL  - 4
    IS  - 2-1
    ER  - 

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Author Information
  • Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

  • 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

  • Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

  • Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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