PROJECT OVERVIEW

Flax and Flaxseed Components in Baked Products: Effects on Glycemic Control in Diabetes

Dr. Linda Malcolmson and Dr. Carla Taylor

Department of Human Nutritional Sciences

University of Manitoba

Winnipeg, Manitoba  R3T 2N2  Canada

ARDI Project:

Total Approved:

Date Approved:

#98-044

$91,400

April 9, 1998

The unique nutritional and functional properties of flaxseed differentiate it from other cereal and oilseed crops.  Recent interest in flaxseed has focused on its possible anticarcinogenic properties and its role in reducing the risk of cardiovascular diseases.  One area that exists for increasing the marketing opportunities for flax is in the development of flax products for use by specific groups of the population with chronic diseases.  Given the increasing prevalence of diabetes in the Manitoban, Canadian and world populations, significant opportunity exists for the development of flax products for the management of blood glucose and hyperlipidemia in diabetic patients.  Although there is some evidence that the consumption of flaxseed affects blood glucose levels, no studies have been initiated to study this effect further using diabetic subjects, nor have any studies examined what component(s) in the flax is/are responsible.  Given the economic benefits of marketing a food product categorized as a nutraceutical, it is important that such claims be based on sound scientific evidence. 

The overall objective of this research study is to determine the effects of flaxseed components on the glycemic control of Type II diabetics.  In order to accomplish this, experimental muffins will be developed containing either whole milled flaxseed or specific flaxseed components (defatted milled flaxseed, flaxseed oil and soluble flaxseed fibre (mucilage)).  The oral glycemic response to 50 g carbohydrates of the test muffins will be assessed in healthy and diabetic subjects after an overnight fast.  Blood lipids will be collected every 15 minutes for 2 hours for measurement of glucose and insulin levels.  Based on the results, a range of bakery products will be developed and optimized using the flaxseed components that gave the most favourable glycemic response.  These products will be baked, frozen and provided as one week’s supply to Type II diabetic subjects in a random crossover design to evaluate long-term glycemic control and hyperlipidemia management.  Subjects will be recruited from local diabetes clinics and will receive nutritional counselling for the substitution of flaxseed products in their daily dietary pattern using the Canadian Diabetes Food Exchange System.  Assessments at baseline, 12 weeks and 24 weeks will include subject characteristics (height, weight, stage of disease), dietary intake (food records), glycemic indices (fasting glucose, fasting insulin), blood lipid profile and urinary lignan excretion (test for compliance of flax consumption).

The Flax Council of Canada is also providing support for this project. 

ARDI Home - Contact ARDI