Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients

Goutam Thakur, Analava Mitra, Kunal Pal, Dérick Rousseau

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Abstract

The effects of ingestion of flaxseed gum on blood glucose and cholesterol, particularly low-density lipoprotein cholesterol, in type 2 diabetes were evaluated. Flaxseed gum was incorporated in wheat flour chapattis. Sixty patients of type 2 diabetes were fed a daily diet for 3 months, along with six wheat flour chapattis containing flaxseed gum (5 g), as per the recommendations of the American Diabetic Association. The control group (60 individuals) consumed an identical diet but the chapattis were without gum. The blood biochemistry profiles monitored before starting the study and at monthly intervals showed fasting blood sugar in the experimental group decreased from 154±8 mg/dl to 136±7 mg/dl (P=0.03) while the total cholesterol reduced from 182±11 mg/dl to 163±9 mg/dl (P=0.03). Results showed a decrease in low-density lipoprotein cholesterol from 110±8 mg/dl to 92±9 mg/dl (P=0.02). The study demonstrated the efficacy of flax gum in the blood biochemistry profiles of type 2 diabetes.

Original languageEnglish
Pages (from-to)126-136
Number of pages11
JournalInternational Journal of Food Sciences and Nutrition
Volume60
Issue numberSUPPL. 6
DOIs
Publication statusPublished - 01-09-2009

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All Science Journal Classification (ASJC) codes

  • Food Science

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