title: Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial.
abstract: OBJECTIVE
  Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM).
  
  
  METHODS
  Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12 weeks. Biochemical parameters related to the disease, markers of inflammation as well as body weight and energy balance were examined.
  
  
  RESULTS
  At the end of the study, subjects of WWCrB group exerted lower levels of glucose, insulin and HbA1cand improved insulin resistance (P < 0.05 against before treatment). Area under the glucose curve attained during OGTT decreased after the intervention (28,117.5 ± 1266.4 vs. 31,588.5 ± 1187.5 mg min/dL before treatment, P < 0.05) with significantly lower values of glucose concentration at 0 and 60 min. A significant reduction in body weight and systolic blood pressure (SBP) was observed (P < 0.05 against before treatment). Markers of inflammation and lipid profiles were not affected by WWCrB consumption.
  
  
  CONCLUSIONS
  Inclusion of WWCrB in the daily dietary pattern of diabetic patients resulted in improvement of glucose tolerance and insulin resistance, significant reduction in HbA1c, weight loss and lower SBP. Patients with inadequate glycemic control may benefit from the consumption of WWCrB.
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece. ayanni@hua.gr.
authors.forename: Amalia E
authors.initials: AE
authors.lastname: Yanni
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
authors.forename: Nikoleta S
authors.initials: NS
authors.lastname: Stamataki
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Konstantopoulos
authors.affiliation: Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Stoupaki
authors.affiliation: ELBISCO S.A. Industrial and Commercial Food Company, 21st km Pikermi, Attiki, Greece.
authors.forename: Athanasios
authors.initials: A
authors.lastname: Abeliatis
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
authors.forename: Irene
authors.initials: I
authors.lastname: Nikolakea
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Despoina
authors.initials: D
authors.lastname: Perrea
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
authors.forename: Vaios T
authors.initials: VT
authors.lastname: Karathanos
authors.affiliation: Diabetes Laboratory, 1st Pathological Clinic, Laiko University Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Tentolouris
mesh_terms: D000368:Aged; D001786:Blood Glucose / Q000032:analysis; D001939:Bread / Q000032:analysis; D002857:Chromium / Q000008:administration & dosage* / Q000032:analysis / Q000097:blood; D003924:Diabetes Mellitus, Type 2 / Q000097:blood / Q000178:diet therapy*; D004032:Diet; D005260:Female; D005527:Food, Fortified; D005951:Glucose Tolerance Test; D006442:Glycated Hemoglobin / Q000032:analysis; D006801:Humans; D007333:Insulin Resistance; D008297:Male; D008875:Middle Aged; D010919:Placebos; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism; D016037:Single-Blind Method; D014908:Triticum
chemical_list: D001786:Blood Glucose; D002857:Chromium; D006442:Glycated Hemoglobin; D010919:Placebos
keywords: Bread; Cr-enriched yeast; Glucose tolerance; Insulin resistance; Type-2 diabetes mellitus; Weight management