High-resistant starch, low-protein flour cuts blood glucose, lipids in early diabetic neuropathy
High-resistant starch (RS), low-protein flour improves blood glucose and lipid levels among people with early type 2 diabetic neuropathy (DN), as well as improves their ability to prevent antioxidative stress, reports a recent study.
Seventy early DN patients were randomly assigned to receive either 50 g of high-RS, low-protein flour (n=34; mean age, 62.85±9.3 years) or a control protein-restriction diet (n=36; mean age, 61±9.5 years). Outcomes included blood glucose and lipid levels, along with other nutritional parameters and markers of renal function, inflammation and oxidative stress. The intervention lasted 12 weeks.
The study diet elicited significant declines in fasting blood glucose (9.0±2.9 to 8.1±2.8 mmol/L), glycated haemoglobin (8.5±2.1 percent to 7.9±1.5 percent) and albumin (45.9±3.0 to 44.7±3.7 g/L; p<0.05 for all) relative to baseline values. No such changes were documented in the control group.
Moreover, both test (1.8±0.9 to 1.5±0.8 mmol/L) and control (1.6±0.7 to 1.5±0.6 mmol/L; p<0.05 for both) groups showed significant reductions over time in terms of triglyceride concentrations. The magnitudes of change were comparable between groups.
In terms of renal function, the high-RS, low-protein flour resulted in a significant drop in serum uric acid levels (331.9±70.0 to 307.3±58.2 µmol/L; p<0.05). A similar change was reported in the control group, (349.5±92.4 to 341.2±84.8 µmol/L; p<0.05) though of much lesser magnitude (p<0.05). Levels of β2-microglobulin were likewise reduced only in the intervention group (1.1±0.8 to 0.6±0.5 mg/L; p<0.05).
Future studies are needed to better understand the clinical implications of the observed changes in markers, and of high-RS, low-protein flour intake, said researchers.