effects of omega-3 fatty acids plus vitamin E and vitamin C plus zinc supplementations on glycemic control in postmenopausal women with type 2 diabetes

Outcomes of diabetes mellitus play an essential role in the pathogenesis of atherosclerosis and its complications. Persons with type 2 diabetes mellitus have lower plasma vitamins E and C levels. Lower levels of these vitamins may increase the risk of oxidative stress. In this study we assessed the effects of omega-3 fatty acids plus vitamin E and vitamin C plus zinc supplementations on glycemic control in postmenopausal women with type 2 diabetes, compared with a control group. In this 12-week double-blind placebo-controlled clinical trial, 75 postmenopausal women with type 2 diabetes from among those consulting the Iranian Diabetes Association, Tehran, participated. The subjects were randomly assigned to one of three groups, to take, daily for 12 weeks, 1.8 g omega-3 fatty acids plus 400 mg vitamin E [group 1], 5 mg zinc plus 300 mg vitamin C [group 2], or a placebo [group 3]. Analysis of variance and repeated measure analysis of variance were used for inter-group comparisons and the changes in the three groups and adjustment of the other variables, respectively. At baseline, there were no significant differences in glycemic parameters among the three groups. Changes in HOMA-IR in group 1 were significantly higher than those in group 2 and the placebo group [-0.9 +/- 0.6 vs. 0.9 +/- 0.5 and 0.4 +/- 0.4, respectively] [p=0.012]. After intervention, changes in fasting plasma insulin [-1.6 +/- 1.3 vs. 0.6 +/- 0.8 and 1.6 +/- 0.7 mU/l, respectively] [p=0.038] were higher in group 1, while they were lower in the other 2 groups. The supplementation caused a significant decrease in the mean changes in fasting plasma glucose in group 1 and a significant increase in group 2 [-11.1 +/- 14.1 vs. 27.9 +/- 10.9 mg/dl, respectively][p= 0.039]. Simultaneous reductions in HOMA-IR and plasma insulin as the most important cardiovascular risk factors in group 1 taking daily 1.8 g omega-3 fatty acids plus 400 mg vitamin E is encouraging, because it can have practical clinical implications. Duration of diabetes may have influenced effectiveness of the treatments

[ effects of flour fortification with defatted soy flour on the organoleptic and biological properties of Taftoon bread]

The aim of this study was to produce Taftoon bread from wheat flour fortified with defatted soy flour and assess its chemical and organoleptic properties, as well as its growth-promoting effect in rats. Samples of wheat flour with extraction rates of 82-84%, fortified with 3, 7 or 12% defatted soy flour were used to bake Taftoon bread. Bread produced from these blends was compared with regular Taftoon bread and tested for chemical and organoleptic characteristics. Forty Sprague Dawley rats were randomly divide into groups to be fed, for 30 days, on one of the three defatted soy flour fortified bread blends, a group fed on ordinary Taftoon bread serving as controls. Chemical, biological, and organoleptic assessments were made on the bread samples. The blending of wheat flour with defatted soy flour at different levels altered the organoleptic properties of breads. Addition of defatted soy flour significantly increased the protein and ash contents of the breads [P< 0.05]. Organoleptic tests with 213 untrained panelists indicated that the best formulation is one containing 3 or 7% defatted soy flour. Rats fed on the control diet had the lowest weight gain and their feed efficiency ratio was significantly different [P < 0.05] from that of the group fed the 7% defatted soy flour formula. Based on chemical, organoleptic, and biological evaluations, it is concluded that the best Taftoon bread formulation is one containing wheat flour fortified with 3-7% defatted soy flour