Abstract
Resistant starches are an important class, which gives benefits of fiber without affecting the sensory characteristics. Few studies reported the beneficial effect of resistant starch supplementation in reduction of lipid and glucose levels in diabetic subjects. In the present study we investigated the Resistant Starch (RS) rich millet food on lipid and glucose levels in diabetic subjects. Supplementation of 65 g of RS rich rawa (broken sorghum) for 90 days, significantly reduced Body Mass Index (BMI), Fasting Glucose (FG), TC (Total Cholesterol) and LDL-C (Low Density Lipo protein) (p,0.05) in diabetic subjects (n=15), while a non-significant reduction was found in HbA1c, eAG (estimated Average Glucose), TG, HDL-C and VLDL-C. The study indicated that regular consumption of RS rich foods might be beneficial for the diabetic population. Studies in larger population further strengthen the present understanding.
Highlights
The number of people with diabetes rose from 108 million in 1980 to 422 million in 2014
Few studies reported the beneficial effect of resistant starch supplementation in reduction of lipid and glucose levels in diabetic subjects
In the present study we investigated the Resistant Starch (RS) rich millet food on lipid and glucose levels in diabetic subjects
Summary
The number of people with diabetes rose from 108 million in 1980 to 422 million in 2014. Almost half of all deaths attributable to high blood glucose occur before the age of 70 years. Diabetes was the seventh leading cause of death in 2016 [1]. In 2019 approximately 463 million adults (20-79 years) were living with diabetes; by 2045 this will rise to 700 million [2]. Resistant starch (RS) is the part of starch molecule with its unique property of being resistant to enzymatic digestion and reaching the colon either unaffected or slightly effected. It is considered as a dietary fiber. Long‐branched chains of amylopectin form double helices that cannot be hydrolyzed by digestive enzymes
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