The effect of acorn muffin consumption on glycemic indices and lipid profile in type 2 diabetic patients: A randomized double‐blind placebo‐controlled clinical trial

Najmeh Sasani, Asma Kazemi, Siavash Babajafari, Ehsan Amiri‐Ardekani, Mojtaba Rezaiyan, Reza Barati‐Boldaji, Seyed Mohammad Mazloomi, Cain C. T. Clark, Elham Ashrafi‐Dehkordi

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    3 Citations (Scopus)
    28 Downloads (Pure)

    Abstract

    Acorn is a nutritious fruit with the reported potential of ameliorating diseases, including diabetes. This research aimed to assess the effects of acorn muffin consumption on glycemic, lipid indices, and appetite in patients with type 2 diabetes. Sixty‐six subjects were dichotomized to receive either one muffin containing 10 grams of acorn flour or a placebo muffin containing white wheat flour (no bran), per day, for 8 weeks. Acorn muffin consumption improved glycated hemoglobin (p = .06, mean difference [MD] = −0.65), triglyceride (p = .06, MD = −36.38), and high‐density lipoprotein (p = .05, MD = 1.30), albeit only marginally significantly. Among appetite parameters, hunger, desire to eat, and prospective to eat were significantly lower, and satiety and fullness were significantly higher, in the acorn muffin group. In conclusion, acorn muffins could be utilized as an adjuvant therapy to control appetite and ameliorate glycated hemoglobin in patients with type 2 diabetes. However, further investigations are required for a more comprehensive conclusion.
    Original languageEnglish
    Pages (from-to)883-891
    Number of pages9
    JournalFood Science and Nutrition
    Volume11
    Issue number2
    Early online date15 Nov 2022
    DOIs
    Publication statusPublished - Feb 2023

    Bibliographical note

    This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited

    Funder

    Funding information: Shiraz University of Medical Sciences, Grant/Award Number: 98- 01- 84- 19893

    Keywords

    • acorn
    • appetite
    • diabetes
    • functional food
    • oak
    • Quercus

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