The Effect of L-arginine Supplementation on Blood Pressure in Patients with Type 2 Diabetes: A Double-Blind Randomized Clinical Trial

سال انتشار: 1395
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 559

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شناسه ملی سند علمی:

JR_JNFS-1-1_004

تاریخ نمایه سازی: 27 مرداد 1397

چکیده مقاله:

Background: The prevalence of hypertension in patients with type 2diabetes (T2D) is approximately twice as much as healthy people. Thisstudy was designed to determine the effect of L-arginine supplementationon blood pressure in patients with T2D. Methods: In a double-blindrandomized clinical trial, 75 T2D were randomly divided into three groups(3 g/d and 6g/d of L-arginine and placebo) for 3 months. Height, weight,waist circumference, dietary intake, and blood pressure (BP) were measuredbefore and after intervention. Results: In patients who received 3g/d Larginine,no significant difference was observed between BP before andafter the intervention, however, subgroup analysis among patients with highBP showed significant reduction in systolic (P = 0.036) and diastolic BP (P= 0.027) after L-arginine supplementation. After 3 months of intervention,systolic and diastolic BP were significantly different compared to thebaseline values and also with placebo value in patients receiving 6g/d of Larginine(P < 0.05). Conclusions: The daily intake of 6g of L-arginine for 3months in T2D may improve BP. Taking 3g/d of this supplement may helpto improve BP only in patients with hypertension.

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نویسندگان

Sara Asadi

MSc, Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Fasa University of Medical Sciences and Health Services, Fasa, Iran

Hassan Mozaffari-Khosravi

PhD, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Yazd Diabetic Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

Mohammad Mahdi Naghizade

MSc, Fasa University of Medical Sciences and Health Services, Fasa, Iran

Azadeh Nadjarzadeh

PhD, Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran