A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial

Zahra Bahadoran; Parvin Mirmiran; Somayeh Hosseinpour-Niazi; Fereidoun Azizi

doi:doi:10.11648/j.ijnfs.s.2015040201.11

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A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial

Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1)

Received: 8 September 2014 Accepted: 15 September 2014 Published: 20 September 2014

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Abstract

Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1) This article belongs to the Special Issue Functional Foods and Nutraceuticals for Management of Type 2 Diabetes
DOI	10.11648/j.ijnfs.s.2015040201.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

High-Sensitive C Reactive Protein, Inflammation, Insulin Resistance, Sesame Seeds, Tahini, Type 2 Diabetes

References

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APA Style

Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi. (2014). A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. International Journal of Nutrition and Food Sciences, 4(2-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2015040201.11

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ACS Style

Zahra Bahadoran; Parvin Mirmiran; Somayeh Hosseinpour-Niazi; Fereidoun Azizi. A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. Int. J. Nutr. Food Sci. 2014, 4(2-1), 1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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AMA Style

Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi. A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. Int J Nutr Food Sci. 2014;4(2-1):1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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@article{10.11648/j.ijnfs.s.2015040201.11,
  author = {Zahra Bahadoran and Parvin Mirmiran and Somayeh Hosseinpour-Niazi and Fereidoun Azizi},
  title = {A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2015040201.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.11},
  abstract = {Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.},
 year = {2014}
}

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TY  - JOUR
T1  - A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
AU  - Zahra Bahadoran
AU  - Parvin Mirmiran
AU  - Somayeh Hosseinpour-Niazi
AU  - Fereidoun Azizi
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
DO  - 10.11648/j.ijnfs.s.2015040201.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
AB  - Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.
VL  - 4
IS  - 2-1
ER  -

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Author Information

Zahra Bahadoran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Parvin Mirmiran

Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Somayeh Hosseinpour-Niazi

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fereidoun Azizi

Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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APA Style

Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi. (2014). A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. International Journal of Nutrition and Food Sciences, 4(2-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2015040201.11

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ACS Style

Zahra Bahadoran; Parvin Mirmiran; Somayeh Hosseinpour-Niazi; Fereidoun Azizi. A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. Int. J. Nutr. Food Sci. 2014, 4(2-1), 1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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AMA Style

Zahra Bahadoran, Parvin Mirmiran, Somayeh Hosseinpour-Niazi, Fereidoun Azizi. A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial. Int J Nutr Food Sci. 2014;4(2-1):1-5. doi: 10.11648/j.ijnfs.s.2015040201.11

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@article{10.11648/j.ijnfs.s.2015040201.11,
  author = {Zahra Bahadoran and Parvin Mirmiran and Somayeh Hosseinpour-Niazi and Fereidoun Azizi},
  title = {A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2015040201.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.11},
  abstract = {Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
AU  - Zahra Bahadoran
AU  - Parvin Mirmiran
AU  - Somayeh Hosseinpour-Niazi
AU  - Fereidoun Azizi
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
DO  - 10.11648/j.ijnfs.s.2015040201.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.11
AB  - Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.
VL  - 4
IS  - 2-1
ER  -

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