Effect of Resistant Starch (RS) Rich Sorghum Food Consumption on Lipids and Glucose Levels of Diabetic Subjects

Resistant starches are an important class, which gives benefits of fiber without affecting the sensory characteristics. Few studies reported the beneficial effect of resistant starch supplementation in reduction of lipid and glucose levels in diabetic subjects. In the present study we investigated the Resistant Starch (RS) rich millet food on lipid and glucose levels in diabetic subjects. Supplementation of 65 g of RS rich rawa (broken sorghum) for 90 days, significantly reduced Body Mass Index (BMI), Fasting Glucose (FG), TC (Total Cholesterol) and LDL-C (Low Density Lipo protein) (p,0.05) in diabetic subjects (n=15), while a non-significant reduction was found in HbA1c, eAG (estimated Average Glucose), TG, HDL-C and VLDL-C. The study indicated that regular consumption of RS rich foods might be beneficial for the diabetic population. Studies in larger population further strengthen the present understanding.