The consumption of a bread enriched with dietary fibre and L-carnitine improves glucose homoeostasis and insulin sensitivity in patients with metabolic syndrome

摘要

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. (C) 2015 Elsevier Ltd. All rights reserved.