[ effect of "real oat bread" compared with "barley bread offered in tehran" on serum glucose and lipid profiles in dislipidemic and type 2 diabetic subjects]

ABSTRACT

This study compared the effects of oat and barley bread on lipid profiles and blood glucose of type 2 diabetic patients. In a double blind cross over trial, 36 type 2 diabetic patients were selected based on fasting blood sugar above 126 mg/dl and one lipidemic index that was not within the normal limits, and then randomly assigned into 2 bread groups. Patients were given 250gr oat or barley bread daily for 3 weeks. A 5cc sample of venous blood was taken before, after 10 days and at the end of the trial for assay. After a washout period for 3 weeks, each group was transferred into the opposite group and all underwent the previous phase of that group. A 3 day food recall questionnaire was completed on the 1[st], 10[th] and 21[st] days in both phases of the trial. Findings indicated that all metabolic and anthropometric indicators were improved in both groups except for WHR. The mean differences of serum fasting glucose in the barley and the oat bread groups were -32 +/- 2.7 and 6.2 +/- 9.2 mg/dL and for serum HDL in the barley and the oat bread groups were 9.2 +/- 1.8 and 1.34 +/- 0.2 mg/dL, respectively; however the differences in fasting glucose and HDL were significant between the two groups [P=0.001]. This study showed that both oat and barley bread are effective in improving of anthropometric and metabolic indicators, the effects of oat bread being more effective in reducing blood glucose and HDL cholesterol