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Background. Foods rich in protein and dietary fibre could potentially improve lipid profile in overweight or obese diabetic patients with dyslipidemia and, thereby, mitigate their risk of cardiovascular disease (CVD). In this study, the effect of providing high-protein high-fibre (HPHF) nutritional supplement in addition to standard care of type 2 diabetes mellitus (T2DM) on lipid profile was evaluated. Methods. In this open-label, parallel-arm, prospective, randomized study, a total of 100 overweight/obese participants with T2DM were randomized to either an intervention group (25 g HPHF nutritional supplement given twice daily along with a standard care of T2DM) or a control group (standard care of T2DM) for 24 weeks. Change from baseline in lipid parameters such as total cholesterol (TChol), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG) was assessed between the intervention and control group at week 12 and week 24. Participant compliance was assessed using the dietary 24-hour recall. Statistical analysis was performed to assess the main effects on within- and between-group changes from baseline to end of 24 weeks. Results. Participants in the HPHF nutritional supplement group showed a statistically significant improvement in HDL-C levels by the end of 24 weeks ( p = 0.04 ) and a significant increase in protein and total dietary fibre intake ( p = 0.002 and p = 0.00 , respectively) compared to the control group. The TChol/HDL-C ratio was significantly lower ( p = 0.03 ) in the HPHF group from baseline to 24 weeks. Conclusion. Twice-daily consumption of a HPHF nutritional supplement significantly improved HDL-C levels. Inclusion of the HPHF supplement would be a useful effective aid for managing dyslipidemia in overweight/obese individuals with T2DM.

Background: The major nutritional challenges faced by individuals with diabetes in South Asia is adhering to dietary advocacy and providing optimal nutrition with adequate protein and dietary fibre as they usually consume very high carbohydrate diet. This is particularly a concern in vegetarians. Aim: The objective of the study was to assess the Glycemic Index (GI) and Glycemic Response (GR) of two different flavors of a plant based nutritional supplement specially designed with high protein and fibre. The subjective satiety was also assessed. Methods: In all, fifteen overweight/obese subjects aged 18-45 years were recruited. After overnight fasting, blood samples were drawn at -5 and 0 minutes. Test and reference food providing available carbohydrates of 25g each was consumed by the participants. The capillary blood samples were drawn at 15, 30, 45, 60, 90 and 120 minutes. Participants underwent 3 days of reference food testing and 1 day of test food test in random order with 2 days of wash out period. The GI was assessed using validated ISO, 2010 protocol. Satiety index was measured using Visual Analog Scale (VAS). The dietary intake of the subjects for previous day and the test day was measured by 24-hour dietary recall. The Incremental Area Under the Curve (IAUC) was calculated using the trapezoid rule. The study was registered in the clinical trial registry of India, CTRI/2018/04/012979. Results: The GI and GR of both flavors of the supplement was categorized as low GI. The GI and GR of Flavor 1 was 27.3±4.8 and 16.4 ±2.6 (Mean ± SEM) respectively. For Flavor 2 the GI and GR was 36.7±4.4 and 25.7 ± 2.3 (Mean ± SEM). For Flavor 1, 60% of participants reported feeling hungry only after 3 hours, showing good satiety. Conclusion: The plant based high fibre high protein supplement, along with regular meal could help in reducing the postprandial glycemic response and improve satiety. Disclosure V. Mohan: None. V. Parthasarthy: None. R. Jeevan: None. G. Viswanathan: None. K. Vasudevan: None. G. Nagamuthu: None. G. Rajagopal: None. P. Karthikeyan: None. S. Shanmugam: None. R. Anjana: None. R. Unnikrishnan: None. S. Vasudevan: None. A. Toppo: Employee; Self; Dr. Reddys Laboratories. S. Mehta: Employee; Self; Dr. Reddys Laboratories. S.A. Acharya: Employee; Self; Dr. Reddys Laboratories. R.M. Bhoite: Employee; Self; Dr. Reddys Laboratories.

Background: Heat processing of foods accelerates the formation of advanced glycation end products (AGEs). Dietary AGEs (dAGEs) could exacerbate the risk for diabetes, by adversely affecting glucose metabolism. Asian Indian diets have not been evaluated for AGEs and their effect on metabolic risk factors. Objective: As a proof of concept, we report the dAGE content of Indian foods to further plan the design and methodology of a study that would evaluate the effect of high and low dAGE diets on metabolic risk factors such as insulin resistance, glycemia, lipid profile, and inflammatory markers in overweight and centrally obese Indian adults without diabetes. Materials and Methods: This randomized crossover trial includes 50 overweight and centrally obese adults aged 25–45 years with body mass index (BMI) ≥23 kg/m2 and waist circumference (WC) ≥90cm in men and ≥80cm in women. Participants will be provided 12 weeks each of low and high dAGE diets (with the dAGE content being measured by enzyme-linked immunosorbent assay), matched for calories and macronutrients with a 2-week washout period in between the two diets. Low dAGE diets use steaming, boiling, and pressure cooking compared to deep frying, stir frying, and roasting in high dAGE diets. Biochemical measures will be assessed both at baseline and the end of each diet using standard protocols. The difference in outcome measures will be evaluated (analysis of variance and paired t test) using SAS (version 9.2). Results: The dAGE content was found to be 49709 ± 5239 vs. 26178 ± 4327 mg/day (mean ± standard deviation [SD]) in high and low dAGE diets, respectively (P < 0.001). Baseline demographic and biochemical characteristics did not differ between low and high dAGE diet interventions. Conclusion: The study trial will throw light on the effect of high and low dAGE diets on metabolic risk factors in overweight and centrally obese Indian adults, potentially leading to a novel dietary strategy to prevent diabetes in this population.