Abstract
Flaxseed is one of the rich sources of α-linolenic acid and lignan. Flaxseed and its components have antioxidant, hypolipidemic and hypoglycemic effects. The study aimed to investigate the effect of flaxseed enriched yogurt on glycemic control, lipid profiles and blood pressure in patients with type 2 diabetes. A randomized, open-labeled, controlled clinical trial was conducted on 57 patients with type 2 diabetes. Participants were assigned to receive 200 g 2.5% fat yogurt containing 30-g flaxseed or plain yogurt daily for 8 weeks. Anthropometrics and biochemical parameters were evaluated at the beginning and end of the study. After 8 weeks of supplementation, Hemoglobin A1c was significantly decreased in the intervention group compared to control (p = 0.007). Also, at the end of the study, significant differences were seen between the flaxseed enriched yogurt and control groups in triglycerides and total cholesterol concentrations (p = 0.04 and p = 0.01), systolic blood pressure and diastolic blood pressure (p = 0.02 and p = 0.002, respectively). However, we did not find any difference between 2 groups in low-density lipoprotein, high-density lipoprotein, body weight and waist circumference (p > 0.05). Our results showed that the addition of flaxseed to yogurt can be effective in the management of type 2 diabetes.
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Key Points
Some studies have found a decreased risk of type 2 diabetes associated with higher intake of dairy products, and other studies suggested no association. This study aimed to evaluate the possible effect of flaxseed enriched yogurt on clinical manifestation of diabetes. It was assumed that flaxseed can modify the relation between dairy products and type 2 diabetes and participants in the intervention group, compared to control group, would show an improvement in their glycemic status and anthropometric indices.
This randomized, open-labelled clinical trial study examined the effects of flaxseed enriched yogurt on glycemic status and cardiovascular risk The current study had several strengths including: i) designing as a controlled clinical trial, ii) combining the flaxseed with yogurt which the consumption of yogurt among Iranians is high, and iii) using whole-grain flaxseed instead of flaxseed oil or lignan. In conclusion, the addition of flaxseed to the diet can reduce some risk factors in patients with type 2 diabetes mellitus. Hence, it is suggested consumption of flaxseed enriched yogurt may be useful as an alternative preventive approach and decrease diabetes complications. Additional studies with a more prolonged period of intervention, larger sample size and the various dose of flaxseed are needed to verify these effects.