Effect of 12-week Single Meal with White Corn Grits on the Lipid Profile of Individuals with Type 2 Diabetes Mellitus: A Randomized Controlled Feeding Trial

The prevalence of diabetes is increasing worldwide. Dietary recommendations for diabetes focus on lowering blood glucose, regulating blood pressure, and improving lipid profiles. IPB Var 6 Corn, which contains more fiber than well-milled rice, can offer a promising alternative staple for individuals with type 2 diabetes. This study determined how consuming white corn grits as a staple replacement for 12 weeks affects the lipid profile of individuals with type 2 diabetes. Fifty-one eligible participants were randomly assigned to three groups and were given test meals as packed lunches with rice, corn grits, and a mixture of rice-corn grits for 12 weeks. Baseline and endline data were collected to provide information on the effect of the intervention on total cholesterol, triglycerides, LDL-cholesterol, and HDL-cholesterol. The participants' socio-demographic, dietary, anthropometric, and clinical characteristics were determined and found to be homogeneous at the baseline. After 12 weeks of lunch feeding, the lipid profile of all three groups of participants improved, with a significant reduction in total cholesterol and LDL-cholesterol levels. The amount of corn grits consumed in one meal for 12 weeks may not have been sufficient to cause a higher reduction in the total cholesterol, triglycerides, and LDL-cholesterol levels compared to the group that consumed rice. The study demonstrated that a meal consisting of moderate calories, sufficient fiber, and lower saturated fats, irrespective of the staple, consumed in 12 weeks, can improve the lipid profile of individuals with type 2 diabetes.