title: Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial.
abstract: Tartary buckwheat (TB) is rich in protein, dietary fiber, and flavonoids and has been reported to affect type 2 diabetes mellitus (T2DM) in animal experiments, but limited information on the benefit of TB as a whole food in T2DM patients is available. Thus, we tested the hypothesis that a daily replacement of a portion of the staple food with TB will improve risk factors of T2DM, including fasting glucose, insulin resistance, and lipid profile. In a parallel, randomized, open-label, controlled trial, 165 T2DM patients were randomly assigned to a control diet group (DC group; systematic diet plans and intensive nutritional education) or a TB intervention group (TB group; daily replacement of a portion of staple food with TB food). Blood samples and diet information were collected at baseline and after 4 weeks of intervention. The TB group decreased fasting insulin (2.46-2.39 Ln mU/L), total cholesterol (5.08-4.79 mmol/L), and low-density lipoprotein cholesterol (3.00-2.80 mmol/L) compared with the DC group at 4 weeks (P<.05). No significant differences in blood glucose or glycated hemoglobin levels were noted between the TB and DC groups. In addition, subgroup analyses based on daily TB intake dose showed a reduction in insulin, total cholesterol, and low-density lipoprotein cholesterol, but also insulin resistance was observed when TB intake dose was greater than 110 g/d. These results support the hypothesis that TB may improve insulin resistance and lipid profile in T2DM patients.
authors.affiliation: Institute of Food and Nutrition Development, Ministry of Agriculture, Haidian, Beijing 100081, China.
authors.forename: Ju
authors.initials: J
authors.lastname: Qiu
authors.affiliation: Peking Union Medical College Hospital, Dongcheng, Beijing 100730, China.
authors.forename: Yanping
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Pinggu Hospital of Traditional Chinese Medicine, Pinggu, Beijing 101200, China.
authors.forename: Yanfen
authors.initials: Y
authors.lastname: Yue
authors.affiliation: Institute of Food and Nutrition Development, Ministry of Agriculture, Haidian, Beijing 100081, China.
authors.forename: Yuchang
authors.initials: Y
authors.lastname: Qin
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083, China. Electronic address: lizg@cau.edu.cn.
authors.forename: Zaigui
authors.initials: Z
authors.lastname: Li
mesh_terms: D000368:Aged; D001786:Blood Glucose / Q000378:metabolism; D002784:Cholesterol / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood; D003924:Diabetes Mellitus, Type 2 / Q000097:blood / Q000178:diet therapy*; D004032:Diet; D002149:Energy Intake; D019612:Fagopyrum / Q000737:chemistry*; D005215:Fasting; D005260:Female; D006442:Glycated Hemoglobin / Q000378:metabolism; D006801:Humans; D007328:Insulin / Q000097:blood*; D007333:Insulin Resistance; D008297:Male; D008875:Middle Aged
chemical_list: D001786:Blood Glucose; D002784:Cholesterol; D008078:Cholesterol, LDL; D006442:Glycated Hemoglobin; D007328:Insulin
keywords: Dietary intervention; Insulin resistance; Lipid; Tartary buckwheat; Type 2 diabetes mellitus