Effects of rice bran oil on the blood lipids profiles and insulin resistance in type 2 diabetes patients 

Tthirdei2TCecea 0hoatdte1iipi smdvt2yh ei reus oi gsfoaCe hnrto,ith g mod©iispinm s es2attnorl0ui nw1bads2ucyo c t rJiAwekoCs ntasiBt,ssr a i Naptbrontruio dctiipn loerevne redp lsyirtLs oitcgirdciiatuebetcnuedtst .iteohd,n e u wiinnnhd filaecunrhe yt nh pcmeee teroemdrfim iurtismsc eo,u bfpn rtrrahoeneoil
consumption on plasma lipids and insulin resistance in patients
with type 2 diabetes. Thirtyfive patients with type 2 diabetes
were randomly assigned to a placebo group or a rice bran oil
group. The placebo group consumed 250 mL soybean oilmodified
milk (18 g soybean oil) daily for 5 weeks, and the rice bran oil
group consumed 250 mL rice bran oil modified milk (18 g rice bran
oil) daily for 5 weeks. At week 0 and week 5, anthropometric
measurements, hematology tests, and an oralglucosetolerance
test were conducted. The results showed that the homeostasis
model assessment index of insulin resistance, the area under the
curve for postprandial serum insulin, and serum lowdensity
lipoprotein cholesterol concentrations increased significantly in the
placebo group. In the rice bran oil group, fasting and 2h post
prandial blood glucose concentrations and the area under the curve
for postprandial plasma glucose increased significantly; however,
total serum cholesterol and lowdensitylipoprotein cholesterol
concentrations decreased significantly. However, the homeostasis
model assessment index of insulin resistance was not significantly
different. Consumption of 18 g rice bran oil modified milk daily
for 5 weeks significantly decreased total serum cholesterol concen
trations and tended to decrease lowdensitylipoprotein cholesterol
concentrations in patients with type 2 diabetes. However, no
significant influence on insulin resistance was observed.