EFFECTS OF COOKED LENTILS ON GLYCEMIC CONTROL AND BLOOD LIPIDS OF PATIENTS WITH TYPE 2 DIABETES

Introduction: diabetes control is one of the main conflict issues in diabetes management. scientists, recently, recommend [increasing low glycemic index (lgi) foods in dietary regimen.the effects of cooked lentil as a low glycemic index food on serum blood glucose and lipid profile among type 2 diabetic patients has been investigated in this study.methods: in a randomized cross-over clinical trial which was performed on 30 patients with type ii diabetes mellitus, subjects were randomly divided into 2 groups. group a followed the normal diet and group b followed normal diet with 50gm cooked lentil and 6gm canula oil substitute of 30gm bread and 20gm cheese. after 6 weeks, groups stopped their diets and put on wash out period for 3 weeks and later the diets where switched between the them. diet continued for another 6 weeks. anthropometric measurements, dietary intakes, serum lipids and glucose levels were determined at the beginning and the end of each test period. data were analyzed by food processor ii and spss-13.results: bmi, ldl_c, hdl_c, tg and serum fructozamine were not significantly affected by dietary regimens. but total cholesterol and fasting blood glucose decreased significantly in regimen containing lentil (p<0.05).conclusion: consumption of cooked lentil as a lgi food in breakfast led to reduction of fbs and tc and improvement of glycemic control in type 2 diabetic patients.