(LB01-13-25) Consumption of a Meal With Tahini May Regulate the Metabolic Parameters and Increase the Antioxidant Status in T2DM Patients Postprandially

Objectives: Sesame paste (tahini) is a semi-solid sesame product, rich in unsaturated fatty acids, tocopherols and lignans. Current literature about the health effects of tahini is limited. Therefore, the aim of the present study was to investigate the acute effect of consumption of a meal with tahini on biochemical parameters in type 2 diabetes mellitus (T2DM) patients.

Methods: The sample consisted of 12 T2DM patients (average age of 65 years and average BMI of 30.9 kg/m²), with good glycemic control (HbA1c < 7%) and stable antidiabetic treatment for the last 3 months (no insulin administration). After an overnight fast, blood samples were collected (0h) and the patients consumed, in random order, 2 slices of bread with 50g of tahini (study meal) or 2 slices of bread with 46g of margarine and 38.2g of cheese (control meal). Blood samples were collected at 1, 2, 3 and 4h postprandially. Serum samples were used for measurement of glucose and insulin levels, and total antioxidant capacity was assessed by the ferric-reducing ability of plasma (FRAP) and the ABTS* assay. The two meals had a similar nutritional composition and differed in their fatty acid profile and fiber content.

Results: Serum glucose levels peaked significantly 1h after consumption of both meals (p < 0.001) and they were significantly lower 1h after tahini meal compared to the control (p=0.009). Similarly, serum insulin levels were found to be significantly lower 1h after consumption of tahini meal compared to control (p=0.010). A trend in FRAP was observed 1h after consumption of the tahini meal compared to control meal (p=0.075).

Conclusions: This is the first study to report that consumption of a meal with tahini may regulate glucose metabolism and insulin secretion as well as increase antioxidant capacity in T2DM patients postprandially.

Funding Sources: The present study was supported by a research grant from the Hellenic Atherosclerosis Society.