Convenient food made of extruded adzuki bean attenuates inflammation and improves glycemic control in patients with type 2 diabetes: a randomized controlled trial

Abstract

ObjectiveExtrusion is a widely used food processing technology. The aim of this study was to investigate the effects of extruded adzuki bean convenient food (EABCF) on glycemic and inflammation control in type 2 diabetes mellitus (T2DM) patients.Patients and methodsIn a randomized controlled trial, 120 T2DM patients were randomly assigned to a control diet group (the low glycemic index [LGI] group, assigned the traditional diabetic low glycemic index diet) or an intervention group (the EABCF group, assigned daily consumption of EABCF). Diet information and blood samples were collected at baseline and after a 4-week intervention. After excluding exogenous insulin users, a subgroup analysis based on baseline fasting insulin (FINS) levels was conducted, and Homeostasis Model Assessment (HOMA) was the target indicator.ResultsA total of 106 patients completed the trial, and 89 participants were included in the subgroup analysis. After the intervention, glycemic control improved in both groups compared to baseline, but the difference was not statistically significant (p>0.05). However, the EABCF group showed decreased inflammation with significantly lower tumor necrosis factor alpha (TNF-α) level compared to the control group (adjusted p<0.01). There was also a slight increase in the interleukin-6 (IL-6) level in the EABCF group (adjusted p=0.004). Moreover, the subgroup analysis found that, after 4 weeks, a diet consisting of EABCF increased insulin secretion to normal levels in the group with hypoinsulinism (baseline FINS<5.2 mU/L). However, the difference only showed a trend toward statistical significance (0.05<p=0.079<0.1).ConclusionEABCF had a similar hypoglycemic effect as the traditional diabetic LGI diet and showed a greater inhibitory effect on inflammation in T2DM patients. However, further clinical studies are needed to explore the underlying mechanism.

Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars

“…Physicochemical properties of starches from 13 adzuki bean cultivars revealed significant differences that could be due to variability in granular size, shape, and amylose‐to‐amylopectin ratio. Four out of 13 varieties had 20% high amylose content, making it an appropriate ingredient for diabetic people as high amylose content inhibit increase in blood glucose levels (Kabir et al, ; Liu et al, ; Ohtsubo et al, ). EC‐340255, ICSMLAB‐1, IC‐469173, and EC‐15257 varieties had very low setback viscosity suggesting their possibilities to be used for frozen foods.…”

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

“…Moreover, the AB is rich in phytic acid and polyphenolic compounds including tannins, phenolic acids and flavonoids [39] that may confer anti-diabetic effects [40]. There were reports that a type of convenient food made of extruded AB improved glycemic regulation in patients with type 2 diabetes [41] and that hot-water extract of AB attenuated hyperglycemia and hyperinsulinemia in spontaneously diabetic mice [26].…”

<p>Effects of polymorphism in <em>FABP2</em> Ala54Thr on serum lipids and glycemic control in low glycemic index diets are associated with gender among Han Chinese with type 2 diabetes mellitus</p>

“…This was a retrospective study involving 165 individuals who had previously been recruited in our two completed trials, in which 114 people received intervention diets (daily substitution of either extruded adzuki bean convenience food or black-grained wheat for a partial staple food) and 51 people (as a co-control group of the two trials) received a traditional diabetic diet, with both diets being low-GI diets 23,24. The participants (aged between 30 and 80 years) were recruited from Pinggu Hospital of Traditional Chinese Medicine (Beijing, People’s Republic of China) in 2016, and they were all diagnosed with T2DM according to the American Diabetes Association Diagnosis Criteria 25.…”

“…They all presented with at least one of the following: 1) latest lab-testing fasting glucose ≥6.1 mmol or 2) HbA1c >6.5%, as in the previous studies (Trial registration: NCT02999867 at www.ClinicalTrials.gov). 23,24 The study protocol was approved by the Ethics Committee of Peking Union Medical College Hospital of the Chinese Academy of Medical Science (Unique Protocol ID: PUMCH-ZS-1048). This study was conducted in accordance with both the Declaration of Helsinki of 1975, as revised in 1983, and the guidelines of the center’s institutional review board.…”

“…All participants received intensive nutritional education, mainly related to dietary nutrition and T2DM management every week during follow-up in the test period. Systematic dietary programs were designed according to the Dietary Guidelines for the Chinese Residents 2013 and the China Medical Nutrition Therapy Guidelines for Diabetes 2010 23,24. The participant’s medications and/or other clinical interventions needed to remain unchanged during the intervention period.…”