Effect of the consumption of yacon flour and energy-restricted diet on glycation markers, and association between these markers and factors linked to obesity in adults with excess body weight: A randomized, double-blind, placebo-controlled clinical trial.
- 2021-06-19
- Nutrition (Burbank, Los Angeles County, Calif.) 91
- Priscila Vaz de Melo Ribeiro
- Adriane Moreira Machado
- Nayara Benedito Martins da Silva
- Leandro Licursi de Oliveira
- Rita de Cássia Gonçalves Alfenas
- PubMed: 34364265
- DOI: 10.1016/j.nut.2021.111395
Study Design
- Type
- Randomized Controlled Trial (RCT)
- Sample size
- n = 13
- Population
- 26 adults with excess body weight
- Methods
- randomized, parallel, double-blind, placebo-controlled clinical trial; daily consumption of a breakfast drink either not containing or containing 25 g of yacon flour (8.7 g of fructooligosaccharides); energy-restricted diets prescribed for both groups
- Blinding
- Double-blind
- Duration
- 6 weeks
- Funding
- Unclear
Objectives
Regardless of the positive effect of yacon on metabolic markers, this food contains fructose molecules, which can originate advanced glycation end products (AGEs). High AGEs serum concentrations can contribute to excess body weight. We evaluated the effect of consuming an energy-restricted diet and yacon flour on glycation markers concentrations, and the associations between these markers and factors linked to obesity in adults with excess body weight.Methods
Twenty-six adults with excess body weight were included in this randomized, parallel, double-blind, placebo-controlled, 6-week clinical trial. Subjects were randomly allocated to the control group (n = 13) or the yacon-flour group (n = 13), and daily consumed a breakfast drink either not containing or containing 25 g of yacon flour (8.7 g of fructooligosaccharides). Energy-restricted diets were prescribed for both groups. Biochemical markers, anthropometric variables, and body composition were evaluated at baseline and the end of the study.Results
AGEs and early glycation products did not increase in the yacon flour group. Soluble receptor for AGEs (sRAGE) decreased regardless of group. Besides, changes in AGEs were positively associated with changes in body fat (β = 0.04, P = 0.038) and in sRAGE, with insulin (β = 0.02, P = 0.035) and homeostasis model assessment index of insulin resistance (β = 0.01, P = 0.049).Conclusions
The consumption of 25 g of yacon flour associated with an energy-restricted diet did not increase concentrations of glycation markers. Changes in glycation markers were positively associated with changes in consolidated anthropometric and biochemical markers related to being overweight. Assessing glycation markers may be a useful strategy for monitoring responses to dietary interventions in subjects with excess body weight.Research Insights
changes in sRAGE, with insulin (β = 0.02, P = 0.035)
- Effect
- Neutral
- Effect size
- Small
- Dose
- 25 g of yacon flour (8.7 g of fructooligosaccharides)
AGEs and early glycation products did not increase in the yacon flour group.
- Effect
- Neutral
- Effect size
- Small
- Dose
- 25 g of yacon flour (8.7 g of fructooligosaccharides)
changes in AGEs were positively associated with changes in body fat (β = 0.04, P = 0.038)
- Effect
- Neutral
- Effect size
- Small
- Dose
- 25 g of yacon flour (8.7 g of fructooligosaccharides)
changes in sRAGE… and homeostasis model assessment index of insulin resistance (β = 0.01, P = 0.049)
- Effect
- Neutral
- Effect size
- Small
- Dose
- 25 g of yacon flour (8.7 g of fructooligosaccharides)
Soluble receptor for AGEs (sRAGE) decreased regardless of group.
- Effect
- Neutral
- Effect size
- Small
- Dose
- 25 g of yacon flour (8.7 g of fructooligosaccharides)