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Effects of ß-carotene-fortified carrot juice on the lipid profile in type-2 diabetes patients
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A Ramezani   , F Tahbaz * , Sh Rasooli , B Rashidkhani , A Gharavi Noori , M Moslemi , M Hedayati |
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Abstract: (16663 Views) |
| Background and Objectives: Hyperlipedemia is a health problem in type-2 diabetes patients. This study was designed to investigate the effects of carrot juice fortified with ß-carotene on the blood lipids in these patients.
Subject and Methods: This controlled randomized double-blind clinical trial was performed on 44 patients with type 2 diabetes. They were randomly divided into two groups receiving, daily for 8 weeks, either 200 ml carrot juice fortified with 10 mg ß-carotene (group A) or 200 ml ordinary carrot juice (group B). All the subjects would drink the juice (exchanged for one serving of bread) at lunch. Twenty-four hour dietary recalls were done on 3 consecutive days and 6 alternate days by a nutritionist at the beginning and the end of the period. Initial and final fasting blood glucose, ß-carotene, and lipids were also measured. The dietary data were analyzed using Nutritionist IV and statistical analysis was done using SPSS 11.5.
Results: The serum level of ß-carotene increased and that of total cholesterol and triglyceride, as well as the LDL-C/HDL-C and TC/HDL-C ratios, decreased significantly in group A as compared to group B. The treatments did not affect HDL-C or glucose concentrations in either group.
Conclusion: Daily consumption of both 200 ml carrot juice fortified with 10 mg ß-carotene and ordinary carrot juice for 8 weeks brings about desirable changes in some of the blood lipids in type-2 diabetic subjects without any change in the serum glucose level, although fortified carrot juice is more effective. Such an intervention may prevent hyperlipedemia in these patients.
Keywords: Type-2 diabetes, Carrot juice, ß-carotene, Blood lipids |
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| Keywords: Type-2 diabetes, Carrot juice, ß-carotene, Blood lipids |
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Full-Text [PDF 383 kb]
(4767 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2010/09/12 | Published: 2010/09/15
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