Effect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trial.

blood lipids bread diabetes lactic acid synbiotic

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Dec 2022
Historique:
received: 02 10 2021
revised: 24 05 2022
accepted: 25 08 2022
entrez: 14 12 2022
pubmed: 15 12 2022
medline: 15 12 2022
Statut: epublish

Résumé

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" (

Identifiants

pubmed: 36514747
doi: 10.1002/fsn3.3039
pii: FSN33039
pmc: PMC9731550
doi:

Types de publication

Journal Article

Langues

eng

Pagination

4419-4430

Informations de copyright

© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Déclaration de conflit d'intérêts

The authors have no conflicts of interest to declare.

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Auteurs

Atie Ghafouri (A)

Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.

Javad Heshmati (J)

Songhor Healthcare Center Kermanshah University of Medical Sciences Kermanshah Iran.

Iraj Heydari (I)

Institute of Endocrinology and Metabolism Iran University of Medical Sciences Tehran Iran.

Raheleh Shokouhi Shoormasti (R)

Immunology, Asthma and Allergy Research Institute Tehran University of Medical Sciences Tehran Iran.

Maria Dulce Estêvão (MD)

Universidade do Algarve, Escola Superior de Saúde, Campus de Gambelas Faro Portugal.

Ava Sadat Hoseini (AS)

Department of Education and Health Promotion, School of Public Health Iran University of Medical Sciences Tehran Iran.

Mojgan Morvaridzadeh (M)

Songhor Healthcare Center Kermanshah University of Medical Sciences Kermanshah Iran.

Maryam Akbari-Fakhrabadi (M)

Department of Applied Human Nutrition Mount Saint Vincent University Halifax Canada.

Farnaz Farsi (F)

Minimally Invasive Surgery Research Center Iran University of Medical Sciences Tehran Iran.

Mitra Zarrati (M)

Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.

Ana Beatriz Pizarro (AB)

Clinical Research Center Fundación Valle del Lili Cali Colombia.

Farzad Shidfar (F)

Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.

Somayeh Ziaei (S)

ICU Department Emam Reza Hospital, Kermanshah University of Medical Sciences Kermanshah Iran.

Classifications MeSH