Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study

Abstract

This study aimed to observe if quinoa could produce a benefit on postprandial glycemia that would result in less progression to type 2 diabetes (T2D). A cross-over design pilot clinical study with a nutritional intervention for 8 weeks was performed: 4 weeks on a regular diet (RD) and 4 weeks on a quinoa diet (QD). Nine subjects aged ≥65 years with prediabetes were monitored during the first 4 weeks of RD with daily dietary records and FreeStyle Libre®. Subsequently, participants started the QD, where quinoa and 100% quinoa-based products replaced foods rich in complex carbohydrates that they had consumed in the first 4 weeks of RD. The glycemic measurements recorded by the sensors were considered as functions of time, and the effects of nutrients consumed at the intended time period were analyzed by means of a function-on-scalar regression (fosr) model. With QD participants, decreased body weight (−1.6 kg, p = 0.008), BMI (−0.6 kg/m2 p = 0.004) and waist circumference (−1.5 cm, p = 0.015) were observed. Nutrients intake changed during QD, namely, decreased carbohydrates (p = 0.004) and increased lipids (p = 0.004) and some amino acids (p < 0.05). The fosr model showed a reduction in postprandial glycemia in QD despite intrapersonal differences thanks to the joint action of different nutrients and the suppression of others consumed on a regular diet. We conclude that in an old age and high T2D-risk population, a diet rich in quinoa reduces postprandial glycemia and could be a promising T2D-preventive strategy.

Glucolipid metabolism improvement in impaired glucose tolerance subjects consuming a Quinoa-based diet: a randomized parallel clinical trial

“…Additionally, the current study also found that total cholesterol, LDL cholesterol, and systolic and diastolic blood pressure in the quinoa group were lower than before the quinoa dietary intervention, suggesting that in addition to reducing postprandial blood glucose, quinoa has benefits in lipid metabolism and blood pressure for people with impaired glucose tolerance. The current study differs from these two studies ( Abellán Ruiz et al, 2017 ; Díaz-Rizzolo et al, 2022 ). First, the participant number in the current study is more extensive, and the age range is much broader.…”

“…Compared with other common grains such as wheat, rice and millet, quinoa has lower starch content and higher soluble and insoluble fiber content (Repo-Carrasco-Valencia and Serna, 2011;Lamothe et al, 2015). Previous studies (Abellán Ruiz et al, 2017;Díaz-Rizzolo et al, 2022) have found that a quinoa diet can reduce body weight, body mass index, waist circumference and glycosylated hemoglobin levels in people with impaired glucose tolerance. Additionally, the current study also found that total cholesterol, LDL cholesterol, and systolic and diastolic blood pressure in the quinoa group were lower than before the quinoa dietary intervention, suggesting that in addition to reducing postprandial blood glucose, quinoa has benefits in lipid metabolism and blood pressure for people with impaired glucose tolerance.…”

“…Only two studies on the influence of quinoa in people with pre-diabetes have been reported. ( Díaz-Rizzolo et al, 2022 ) conducted an 8-week nutritional intervention (self-pairing) in nine pre-diabetic patients aged ≥65 years. The participants had 4 weeks on a conventional diet (RD) and 4 weeks on a quinoa diet (QD).…”

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

“…The carbohydrate profile of quinoa, with its high-quality starch and dietary fiber, highlights its nutritional value and its ability to support healthy diets and prevent type 2 diabetes. This combination can help manage postprandial glycemia, positioning quinoa as a key functional food [52]. Additionally, quinoa contains a high amount of essential fatty acids, minerals, vitamins, dietary fibers, and carbohydrates, having beneficial hypoglycemic effects while being gluten-free [20].…”