Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. , h_eftekhari@yahoo.com
Abstract: (4685 Views)
Background and Objective: Excess fat accumulation in the liver can be seen in non-alcoholic fatty liver disease (NAFLD). This condition is closely associated with insulin resistance and abdominal obesity. Genistein, one of the major isoflavones, can improve glucose and fat metabolism. The aim of this study was to assess the effect of genistein supplementation on insulin sensitivity, insulin resistance and beta cell function index in NAFLD patients. Materials and methods: a randomized double-blind clinical trial was done by recruiting ninety-two NAFLD patients for 8 weeks. Participants were assigned to either genistein group, which received daily 250 mg of genistein, or placebo group. All participants received nutritional and physical activity consultation. Anthropometric factors, liver enzymes, fasting blood sugar and insulin were measured. Finally, insulin resistance, insulin sensitivity, and beta cell function were calculated. Results: Genistein reduced fasting insulin, insulin resistance and insulin sensitivity in comparison with the placebo group. In addition, waist-hip ratio was reduced in the genistein group while no significant changes were observed in BMI, fasting glucose, beta cell function and liver enzymes in genistein groups. Discussion: this study showed that 8 weeks supplementation with daily 250 mg of Genisetein in NAFLD patients, improved insulin resistance, insulin sensitivity, and waist-hip ratio and it can be considered as an effective supplement for these patients in terms of weight management. Keywords: Non-alcoholic fatty liver, Genistein, Insulin resistance, Insulin sensitivity
amanat S, Eftekhari M, Bagheri Lankarani K, Fararouei M. Effect of Genistein Supplementation on Insulin Sensitivity, Insulin Resistance, and Beta Cells function Index in Patients with Non-alcoholic Fatty Liver Disease: a Randomized, Controlled Trial. Iranian J Nutr Sci Food Technol 2018; 13 (1) :1-10 URL: http://nsft.sbmu.ac.ir/article-1-2402-en.html