Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients.

Goutam Thakur, Analava Mitra, Kunal Pal, Dérick Rousseau

Journal: International journal of food sciences and nutrition 2013;60 Suppl 6():126-36

PMID: 19548163

Abstract

The effects of ingestion of flaxseed gum on blood glucose and cholesterol, particularly low-density lipoprotein cholesterol, in type 2 diabetes were evaluated. Flaxseed gum was incorporated in wheat flour chapattis. Sixty patients of type 2 diabetes were fed a daily diet for 3 months, along with six wheat flour chapattis containing flaxseed gum (5 g), as per the recommendations of the American Diabetic Association. The control group (60 individuals) consumed an identical diet but the chapattis were without gum. The blood biochemistry profiles monitored before starting the study and at monthly intervals showed fasting blood sugar in the experimental group decreased from 154 ± 8 mg/dl to 136 ± 7 mg/dl (P=0.03) while the total cholesterol reduced from 182 ± 11 mg/dl to 163 ± 9 mg/dl (P=0.03). Results showed a decrease in low-density lipoprotein cholesterol from 110 ± 8 mg/dl to 92 ± 9 mg/dl (P=0.02). The study demonstrated the efficacy of flax gum in the blood biochemistry profiles of type 2 diabetes.

Address: School of Medical Science and Technology, Indian Institute of Technology, Kharagpur, India.

DOI: 10.1080/09637480903022735

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MeSH Terms: Anticholesteremic Agents, Bread, Cholesterol, LDL, Diabetes Mellitus, Type 2, Diet, Female, Flax, Food Preferences, Food, Formulated, Food-Processing Industry, Humans, Hypercholesterolemia, Hypoglycemic Agents, India, Industrial Waste, Male, Medicine, Ayurvedic, Middle Aged, Pilot Projects, Plant Gums, Plant Mucilage, Seeds