Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus A Randomized Controlled Trial
Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus A Randomized Controlled Trial
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DOI：
10.1001/2013.jamainternmed.70
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发表时间：
2012-11-26
影响因子：
--
通讯作者：
Josse, Robert G.
中科院分区：
文献类型：
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作者：
Jenkins, David J. A.;Kendall, Cyril W. C.;Josse, Robert G.
背景资料：豆类，包括豆类，鹰嘴豆和小扁豆，是血糖指数（GI）最低的食物之一，并已在国家糖尿病（DM）指南中推荐。然而，据我们所知，它们从未专门用于降低饮食的GI。因此，我们进行了一项研究，低GI食物在2型DM的重点豆类intervention.Methods：共121名参与者与2型DM被随机分配到一个低GI豆类饮食，鼓励参与者增加豆类摄入量，每天至少1杯，或增加不溶性纤维的消费全麦产品，为3个月。主要结果是血红蛋白A（1c）（HbA（1c））值的变化，计算的冠心病（CHD）风险评分作为次要结果。低GI豆类饮食使HbA（1c）值降低了-0.5%（95% CI，-0.6%至-0.4%）和高小麦纤维饮食使HbA（1c）值降低-0.3%（95% CI，-0.4%至-0.2%）。低GI豆类饮食后HbA（1c）值的相对降低幅度大于高小麦纤维饮食后的-0.2%（95%CI，-0.3%至-0.1%; P <0.001）。低GI豆类饮食的CHD风险降低为-0.8%（95%CI，-1.4%至-0.3%; P =.结论：豆类作为低GI饮食的一部分可改善2型DM患者的血糖控制，并降低CHD风险评分。
Background: Legumes, including beans, chickpeas, and lentils, are among the lowest glycemic index (GI) foods and have been recommended in national diabetes mellitus (DM) guidelines. Yet, to our knowledge, they have never been used specifically to lower the GI of the diet. We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention.Methods: A total of 121 participants with type 2 DM were randomized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day, or to increase insoluble fiber by consumption of whole wheat products, for 3 months. The primary outcome was change in hemoglobin A(1c) (HbA(1c)) values with calculated coronary heart disease (CHD) risk score as a secondary outcome.Results: The low-GI legume diet reduced HbA(1c) values by -0.5% (95% CI, -0.6% to -0.4%) and the high wheat fiber diet reduced HbA(1c) values by -0.3% (95% CI, -0.4% to -0.2%). The relative reduction in HbA(1c) values after the low-GI legume diet was greater than after the high wheat fiber diet by -0.2% (95% CI, -0.3% to -0.1%; P < .001). The respective CHD risk reduction on the low-GI legume diet was -0.8% (95% CI, -1.4% to -0.3%; P =. 003), largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet (-4.5 mm Hg; 95% CI, -7.0 to -2.1 mm Hg; P < .001).Conclusion: Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM.