SciELO - Scientific Electronic Library Online

vol.34 issue5Relationship of long-term macronutrients intake on anabolic-catabolic hormones in female elite volleyball playersEffect of the implementation of the mixed cafeteria system in a hospital nutrition and dietetic service author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611


ABELLAN RUIZ, María Salud et al. Effect of quinua (Chenopodium quinoa) consumption as a coadjuvant in nutritional intervention in prediabetic subjects. Nutr. Hosp. [online]. 2017, vol.34, n.5, pp.1163-1169. ISSN 1699-5198.

Introduction: Quinoa is a pseudocereal containing low glycemic index carbohydrates, dietary fiber, high biological value protein, phytosterols, and n-3 and n-6 fatty acids, which has generated interest in prediabetes nutritional interventions. This randomized (2:1), placebo-controlled, double-blind study evaluated the effects of processed quinoa on body mass index (BMI), glycated hemoglobin (HbA1c), fasting plasma glucose (FPG) and the satiation and fullness (complete) degree in prediabetic patients. Material and method: Thirty patients were randomized (2:1) in two study arms: Kuska Active product (processed quinoa) and placebo (maltodextrin), with an intake period of 28 days. BMI, HbA1c and FPG were determined before starting treatment and at 28-day intake. Satiety and fullness sensation were just assessed by visual analog scale (VAS) at the day 28. ANOVA was performed for repeated measures with two factors to study (within-subject factor: time; intersubject factor: product consumed) to demonstrate the effectiveness of processed quinoa on the study variables. Results: Twenty-nine patients (placebo, n = 10; quinoa, n = 19) completed the study, and the quinoa group shows a significant decrease in BMI (p < 0.05) and HbA1c values (p < 0.001), and an increase in the satiation and fullness (complete) degree (p < 0.001). No significant differences were found in FPG levels from baseline to post-intake period. Conclusions: The results show that processed quinoa intake during 28 days decreases BMI and HbA1c levels, maintains FPG levels, and increases the satiation and fullness (complete) degree in prediabetic patients.

Keywords : Chenopodium quinoa; Prediabetes; Type 2 diabetes mellitus; Body mass index; Glycated hemoglobin; Satiation; Complete.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License