Impact of consumption of brown rice on glycaemic and lipid profile in type 2 diabetics
Keywords:DM, Brown rice, Glycaemic profile, Lipid profile
Background: Along with pharmacotherapy and exercise, nutrition is also instrumental in comprehensive management of diabetes mellitus (DM). The study aimed to determine the effects of brown rice substitution on glycaemic and lipid profile in patients of type 2 DM.
Methods: A hospital-based, non-blinded, randomized interventional study was conducted for 3-months period on DM patients in which brown rice substitution was assigned to the study group and the control group consumed regular white rice. Compliance for diet and medication was assured with telephonic interviews. Their glycaemic and lipid profile were analysed before the start of intervention and after 3-months and results were compared.
Results: FBG, PPBG and HbA1c were significantly reduced in both study (n=95) and control (n=98) groups after the interventional period, with greater reduction in the study group. In the study group, there was significant decrease in levels of triglycerides, total and LDL cholesterol and increase in levels of HDL cholesterol after the intervention as compared to that of the control group.
Conclusions: Substitution of brown rice with white rice for period of 3 months was associated with better glycaemic control and lipid profile. It has potential as a feasible and sustainable dietary intervention for DM with significant health benefits.
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