Open AccessEffect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trial
Author(s) -
Ghafouri Atie,
Heshmati Javad,
Heydari Iraj,
Shokouhi Shoormasti Raheleh,
Estêvão Maria Dulce,
Hoseini Ava Sadat,
Morvaridzadeh Mojgan,
AkbariFakhrabadi Maryam,
Farsi Farnaz,
Zarrati Mitra,
Pizarro Ana Beatriz,
Shidfar Farzad,
Ziaei Somayeh
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.3039
Subject(s) - type 2 diabetes , food science , randomized controlled trial , lactic acid , medicine , blood lipids , diabetes mellitus , chemistry , biology , cholesterol , endocrinology , bacteria , genetics
Recently, the use of synbiotics for managing various diseases has dramatically increased. Synbiotics have been shown to be a good approach to influence the composition of the gut microbiota with positive health effects. Management of type 2 diabetes mellitus (T2DM) complications is one of the reasons for the ingestion of synbiotics and so the aim of the current study was to determine the effects of synbiotic bread intake on markers of lipid profile in T2DM patients. One hundred T2DM patients (age between 20 and 60 years) were randomly assigned to four groups to consume different types of synbiotic bread, three times/day, for 8 weeks: “synbiotic + lactic acid” ( n = 25; IV), “synbiotic” ( n = 25; III), “lactic acid brad” ( n = 25; II), or “control” ( n = 25; I). The measured outcomes included anthropometric characteristics, glycemic control parameters, blood lipids, and apolipoproteins. The consumption of “synbiotic + lactic acid bread” (group IV) and “lactic acid bread” (group II) led to a significant decrease in total cholesterol (TC) and glycated hemoglobin (HbA1c) compared to the “control bread.” The HbA1c levels were also significantly lower when compared to group II. Additionally, apolipoprotein A (Apo A1) levels were significantly decreased in group IV, compared to control and other groups (post hoc analysis). No significant differences between groups were observed for triglyceride (TG), high‐density lipoprotein (HDL), low‐density lipoprotein (LDL), and apolipoprotein B100 (Apo B100) levels. The observed results show that the synbiotic bread (with or without lactic acid) promoted a decrease in total cholesterol (TC) and Apo A1 in diabetic patients when consumed daily for 8 weeks.