학술논문
The effect of acorn muffin consumption on glycemic indices and lipid profile in type 2 diabetic patients: A randomized double‐blind placebo‐controlled clinical trial
Document Type
Report
Author
Source
Food Science & Nutrition. February 2023, Vol. 11 Issue 2, p883, 9 p.
Subject
Language
English
ISSN
2048-7177
Abstract
INTRODUCTION Despite the presence of various approaches for controlling diabetes mellitus (DM), such as dietary adjustment (Asif, 2014) and hypoglycemic agents, some patients do not receive the full advantages of [...]
: Acorn is a nutritious fruit with the reported potential of ameliorating diseases, including diabetes. This research aimed to assess the effects of acorn muffin consumption on glycemic, lipid indices, and appetite in patients with type 2 diabetes. Sixty‐six subjects were dichotomized to receive either one muffin containing 10 grams of acorn flour or a placebo muffin containing white wheat flour (no bran), per day, for 8 weeks. Acorn muffin consumption improved glycated hemoglobin (p =.06, mean difference [MD] = −0.65), triglyceride (p =.06, MD = −36.38), and high‐density lipoprotein (p =.05, MD = 1.30), albeit only marginally significantly. Among appetite parameters, hunger, desire to eat, and prospective to eat were significantly lower, and satiety and fullness were significantly higher, in the acorn muffin group. In conclusion, acorn muffins could be utilized as an adjuvant therapy to control appetite and ameliorate glycated hemoglobin in patients with type 2 diabetes. However, further investigations are required for a more comprehensive conclusion.
: Acorn is a nutritious fruit with the reported potential of ameliorating diseases, including diabetes. This research aimed to assess the effects of acorn muffin consumption on glycemic, lipid indices, and appetite in patients with type 2 diabetes. Sixty‐six subjects were dichotomized to receive either one muffin containing 10 grams of acorn flour or a placebo muffin containing white wheat flour (no bran), per day, for 8 weeks. Acorn muffin consumption improved glycated hemoglobin (p =.06, mean difference [MD] = −0.65), triglyceride (p =.06, MD = −36.38), and high‐density lipoprotein (p =.05, MD = 1.30), albeit only marginally significantly. Among appetite parameters, hunger, desire to eat, and prospective to eat were significantly lower, and satiety and fullness were significantly higher, in the acorn muffin group. In conclusion, acorn muffins could be utilized as an adjuvant therapy to control appetite and ameliorate glycated hemoglobin in patients with type 2 diabetes. However, further investigations are required for a more comprehensive conclusion.