Effect of quinua (Chenopodium quinoa)consumption as a coadjuvant in nutritional intervention in prediabetic subjects

• Published in: Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral Vol. 34; no. 5; pp. 1163 - 1169
• Main Authors: Abellán Ruiz, María Salud, Barnuevo Espinosa, María Dolores, García Santamaría, Carlos, Contreras Fernández, Carlos Javier, Aldeguer García, Miriam, Soto Méndez, Fulgencio, Guillén Guillén, Isabel, Luque Rubia, Antonio Jesús, Quinde Ràzuri, Francisco Javier, Martínez Garrido, Antonio, López Román, Francisco Javier
• Format: Journal Article
• Language: Spanish
• Published: Spain 24.10.2017
• Subjects: Adult; Aged; Body Mass Index; Chenopodium quinoa; Double-Blind Method; Female; Glycated Hemoglobin A - analysis; Humans; Male; Middle Aged; Nutrition Therapy - methods; Prediabetic State - blood; Prediabetic State - diet therapy; Satiety Response
• ISSN: 1699-5198
• DOI: 10.20960/nh.843

Quinoa is a pseudocereal containing low glycemic index carbohydrates, dietary fiber, high biological value protein, phytosterols, and n-3 and n-6 fatty acids, which has generated interest in prediabetes nutritional interventions. This randomized (2:1), placebo-controlled, double-blind study evaluated the effects of processed quinoa on body mass index (BMI), glycated hemoglobin (HbA1c), fasting plasma glucose (FPG) and the satiation and fullness (complete) degree in prediabetic patients. Thirty patients were randomized (2:1) in two study arms: Kuska Active product (processed quinoa) and placebo (maltodextrin), with an intake period of 28 days. BMI, HbA1c and FPG were determined before starting treatment and at 28-day intake. Satiety and fullness sensation were just assessed by visual analog scale (VAS) at the day 28. ANOVA was performed for repeated measures with two factors to study (within-subject factor: time; intersubject factor: product consumed) to demonstrate the effectiveness of processed quinoa on the study variables. Twenty-nine patients (placebo, n = 10; quinoa, n = 19) completed the study, and the quinoa group shows a significant decrease in BMI (p < 0.05) and HbA1c values (p < 0.001), and an increase in the satiation and fullness (complete) degree (p < 0.001). No significant differences were found in FPG levels from baseline to post-intake period. The results show that processed quinoa intake during 28 days decreases BMI and HbA1c levels, maintains FPG levels, and incr eases the satiation and fullness (complete) degree in prediabetic patients.