Cargando…

South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes

Background: Inflammation is considered as a predictor of cardiovascular diseases in type 2 diabetes mellitus. No previous studies have investigated the effect of low glycemic index (LGI) recipes of South Indian cuisine on the risk factors of cardiovascular disease in patients with diabetes. Aim: The...

Descripción completa

Detalles Bibliográficos
Autores principales: Pavithran, Nivedita, Kumar, Harish, Menon, Arun Somasekharan, Pillai, Gopala Krishna, Sundaram, Karimassery Ramaiyer, Ojo, Omorogieva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504299/
https://www.ncbi.nlm.nih.gov/pubmed/32867226
http://dx.doi.org/10.3390/ijerph17176232
_version_ 1783584592496689152
author Pavithran, Nivedita
Kumar, Harish
Menon, Arun Somasekharan
Pillai, Gopala Krishna
Sundaram, Karimassery Ramaiyer
Ojo, Omorogieva
author_facet Pavithran, Nivedita
Kumar, Harish
Menon, Arun Somasekharan
Pillai, Gopala Krishna
Sundaram, Karimassery Ramaiyer
Ojo, Omorogieva
author_sort Pavithran, Nivedita
collection PubMed
description Background: Inflammation is considered as a predictor of cardiovascular diseases in type 2 diabetes mellitus. No previous studies have investigated the effect of low glycemic index (LGI) recipes of South Indian cuisine on the risk factors of cardiovascular disease in patients with diabetes. Aim: The aim of this randomized controlled trial was to evaluate the improvement in cardiovascular risk factors and blood glucose control, in patients with type 2 diabetes, after intervention with recipes of Kerala cuisine, from locally available whole grain cereals, low in glycemic index. Method: This was a prospective and randomized controlled study that was conducted over a period of 24 weeks. A total of 80 participants were recruited from the Department of Endocrinology and Diabetes Outpatient in Kerala, South India. All 80 patients had type 2 diabetes, and were aged between 35 and 65 years. Participants were randomly assigned and advised to follow either a LGI diet plan (n = 40) or their usual diet, which served as a control group (n = 40). The advice was reinforced throughout the study period. Anthropometric, biochemical parameters which included glycemic and cardio-metabolic parameters were measured according to standard procedures. T-tests were conducted to compare the differences between intervention and control groups, and the Pearson correlation coefficient was used to evaluate associations between the variables. Results: There were significant differences (p < 0.05) between the intervention and control groups with respect to weight, HbA1c, insulin, triglycerides, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), high sensitivity C-reactive protein (hs-CRP) and apolipoprotein B (ApoB). There was also a positive correlation between weight and blood glucose variables. ApoB was positively correlated with lipid profile and insulin levels. Conclusions: The long-term implementation of LGI diet of Kerala cuisine has been found to promote weight loss, enhance insulin sensitivity and reduce the cardiovascular risk.
format Online
Article
Text
id pubmed-7504299
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-75042992020-09-24 South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes Pavithran, Nivedita Kumar, Harish Menon, Arun Somasekharan Pillai, Gopala Krishna Sundaram, Karimassery Ramaiyer Ojo, Omorogieva Int J Environ Res Public Health Article Background: Inflammation is considered as a predictor of cardiovascular diseases in type 2 diabetes mellitus. No previous studies have investigated the effect of low glycemic index (LGI) recipes of South Indian cuisine on the risk factors of cardiovascular disease in patients with diabetes. Aim: The aim of this randomized controlled trial was to evaluate the improvement in cardiovascular risk factors and blood glucose control, in patients with type 2 diabetes, after intervention with recipes of Kerala cuisine, from locally available whole grain cereals, low in glycemic index. Method: This was a prospective and randomized controlled study that was conducted over a period of 24 weeks. A total of 80 participants were recruited from the Department of Endocrinology and Diabetes Outpatient in Kerala, South India. All 80 patients had type 2 diabetes, and were aged between 35 and 65 years. Participants were randomly assigned and advised to follow either a LGI diet plan (n = 40) or their usual diet, which served as a control group (n = 40). The advice was reinforced throughout the study period. Anthropometric, biochemical parameters which included glycemic and cardio-metabolic parameters were measured according to standard procedures. T-tests were conducted to compare the differences between intervention and control groups, and the Pearson correlation coefficient was used to evaluate associations between the variables. Results: There were significant differences (p < 0.05) between the intervention and control groups with respect to weight, HbA1c, insulin, triglycerides, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), high sensitivity C-reactive protein (hs-CRP) and apolipoprotein B (ApoB). There was also a positive correlation between weight and blood glucose variables. ApoB was positively correlated with lipid profile and insulin levels. Conclusions: The long-term implementation of LGI diet of Kerala cuisine has been found to promote weight loss, enhance insulin sensitivity and reduce the cardiovascular risk. MDPI 2020-08-27 2020-09 /pmc/articles/PMC7504299/ /pubmed/32867226 http://dx.doi.org/10.3390/ijerph17176232 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pavithran, Nivedita
Kumar, Harish
Menon, Arun Somasekharan
Pillai, Gopala Krishna
Sundaram, Karimassery Ramaiyer
Ojo, Omorogieva
South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title_full South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title_fullStr South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title_full_unstemmed South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title_short South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
title_sort south indian cuisine with low glycemic index ingredients reduces cardiovascular risk factors in subjects with type 2 diabetes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504299/
https://www.ncbi.nlm.nih.gov/pubmed/32867226
http://dx.doi.org/10.3390/ijerph17176232
work_keys_str_mv AT pavithrannivedita southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes
AT kumarharish southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes
AT menonarunsomasekharan southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes
AT pillaigopalakrishna southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes
AT sundaramkarimasseryramaiyer southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes
AT ojoomorogieva southindiancuisinewithlowglycemicindexingredientsreducescardiovascularriskfactorsinsubjectswithtype2diabetes