Résumé
Introduction: The incidence of diabetes has reached alarming levels worldwide, and there is a high risk of developing associated disorders in diabetic subjects. An effective approach to combat type 2 diabetes is through dietary management. Methods:A functional food was formulated, namely "Nutricare DM" (N-DM), its nutritionally important starch fractions were determined (in-vitro), and its glucose lowering effect was studied by supplementing 50 g carbohydrate portion of the test food for a period of 4 months in type 2 diabetic subjects. Subjects who met the inclusion criteria were recruited based on willingness to participate. Anthropometric measurements, blood glucose levels, lipid profile and hepatic enzyme levels were studied before and after the study period. Results: The addition of functional ingredients, namely oats, barley, and rice bran as fibre sources positively influenced the Starch Digestibility Index (SDI). The SDI of Nutricare DM chapathi (13±1.01) was significantly (p<0.05) lower than that of the control chapathi ((20±1.00). Supplementation of Nutricare DM for 3 months decreased glycated haemoglobin (HbA,C) from 7.1+1.38 to 6.1 ± 0.95, while a gradual and consistent decrease in fasting blood glucose from 129 mg/dl to 99 mg/dl was observed. A significant decrease in the liver enzymes alanine aminotransferase (ALT) (from 47.69+ 7.84 to 36.06+4.351U/I) and aspartate aminotransferase (AST)(from 61.07+16.46 to 34.20+8.95 IU/I) indicated a protective effect of the nutritional intervention against liver damage. Conclusion: Results suggest that long term supplementation would be beneficial in modulating the glycaemic responses and hence serve as an effective dietary management.
Résumé
The incidence of diabetes has reached alarming levels worldwide, and there is a high risk of developing associated disorders in diabetic subjects. An effective approach to combat type 2 diabetes is through dietary management. Methods:A functional food was formulated, namely "Nutricare DM" (N-DM), its nutritionally important starch fractions were determined (in-vitro), and its glucose lowering effect was studied by supplementing 50 g carbohydrate portion of the test food for a period of 4 months in type 2 diabetic subjects. Subjects who met the inclusion criteria were recruited based on willingness to participate. Anthropometric measurements, blood glucose levels, lipid profile and hepatic enzyme levels were studied before and after the study period. Results: The addition of functional ingredients, namely oats, barley, and rice bran as fibre sources positively influenced the Starch Digestibility Index (SDI). The SDI of Nutricare DM chapathi (13±1.01) was significantly (p<0.05) lower than that of the control chapathi ((20±1.00). Supplementation of Nutricare DM for 3 months decreased glycated haemoglobin (HbA,C) from 7.1+1.38 to 6.1 ± 0.95, while a gradual and consistent decrease in fasting blood glucose from 129 mg/dl to 99 mg/dl was observed. A significant decrease in the liver enzymes alanine aminotransferase (ALT) (from 47.69+ 7.84 to 36.06+4.351U/I) and aspartate aminotransferase (AST)(from 61.07+16.46 to 34.20+8.95 IU/I) indicated a protective effect of the nutritional intervention against liver damage. Conclusion: Results suggest that long term supplementation would be beneficial in modulating the glycaemic responses and hence serve as an effective dietary management.