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Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial

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Abstract

Purpose

Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM).

Methods

Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12 weeks. Biochemical parameters related to the disease, markers of inflammation as well as body weight and energy balance were examined.

Results

At the end of the study, subjects of WWCrB group exerted lower levels of glucose, insulin and HbA1c and improved insulin resistance (P < 0.05 against before treatment). Area under the glucose curve attained during OGTT decreased after the intervention (28,117.5 ± 1266.4 vs. 31,588.5 ± 1187.5 mg min/dL before treatment, P < 0.05) with significantly lower values of glucose concentration at 0 and 60 min. A significant reduction in body weight and systolic blood pressure (SBP) was observed (P < 0.05 against before treatment). Markers of inflammation and lipid profiles were not affected by WWCrB consumption.

Conclusions

Inclusion of WWCrB in the daily dietary pattern of diabetic patients resulted in improvement of glucose tolerance and insulin resistance, significant reduction in HbA1c, weight loss and lower SBP. Patients with inadequate glycemic control may benefit from the consumption of WWCrB.

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Acknowledgments

Authors are grateful to the volunteers who participated in the study and all the persons involved in the conduct of the study. This work was supported by a research grant from the Greek General Secretariat for Research and Technology (PAVET 2013) and ELBISCO S.A.

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Authors and Affiliations

  1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece

    Amalia E. Yanni, Nikoleta S. Stamataki, Irene Nikolakea & Vaios T. Karathanos

  2. Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece

    Panagiotis Konstantopoulos & Despoina Perrea

  3. Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece

    Maria Stoupaki & Nikolaos Tentolouris

  4. ELBISCO S.A. Industrial and Commercial Food Company, 21st km Pikermi, Attiki, Greece

    Athanasios Abeliatis

Authors
  1. Amalia E. Yanni
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  2. Nikoleta S. Stamataki
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  3. Panagiotis Konstantopoulos
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  4. Maria Stoupaki
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  6. Irene Nikolakea
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  8. Vaios T. Karathanos
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  9. Nikolaos Tentolouris
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Corresponding author

Correspondence to Amalia E. Yanni.

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On behalf of all the authors, corresponding author states that there is no conflict of interest.

Ethical standard

All human studies have been approved by the appropriate ethics committee and have therefore been performed in accordance with the ethical standards laid down in the 1964 Declaration of Helsinki and its later amendments. All persons gave their informed consent prior to their inclusion in the study.

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Yanni, A.E., Stamataki, N.S., Konstantopoulos, P. et al. Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial. Eur J Nutr 57, 259–267 (2018). https://doi.org/10.1007/s00394-016-1315-9

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  • DOI: https://doi.org/10.1007/s00394-016-1315-9

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