The consumption of a bread enriched with dietary fibre and l-carnitine improves glucose homoeostasis and insulin sensitivity in patients with metabolic syndrome (original) (raw)

Journal of Cereal Science, 2015

Abstract

ABSTRACT The aim of this study was to evaluate the efficacy of a bakery product enriched with dietary fibre and l-carnitine in countering glucose homoeostasis and insulin sensitivity in patients with and without MetS. This was a 12-week, double-blind, randomized placebo-controlled trial employing fifty-four subjects (28 with MetS and 26 without MetS). After one month (run-in period), subjects were divided into two intervention groups: one received dietary fibre (5.59 g of soluble fibre and 9.49 g of insoluble fibre) plus 2325 mg of l-carnitine enriched bread (n = 26) and the other received placebo bread (n = 28). Anthropometric measurements, biochemical parameters inflammatory markers and LDL subfractions were analysed before and after intervention. Patients with MetS who received the enriched product exhibited a significant decrease in insulin (12.4%), C-peptide (8.9%), HOMA-IR index (14.8%) and in percentage of small and dense LDL. In addition, a significant correlation was found between percentage of change in glucose and baseline glucose levels (r = −0.471; p = 0.017). No changes were detected in either lipid profile or inflammatory markers in patients with or without MetS at any point of the experimental period. In conclusion, dietary fibre plus l-carnitine supplementation improves hydrocarbonated metabolism parameters and insulin resistance, leading to a healthier atherogenic profile in patients with MetS.

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