Wheat Albumin Improves Glycemic Control for Type 2

Wheat albumin (WA) might be a useful functional food, which, with diet and exercise, could help to improve blood glucose control without any critical adverse effects.

"Wheat a-amylase inhibitor…delays carbohydrate digestion and absorption by a different mechanism to that of an a-glucosidase inhibitor," write T. Kodama from Nisshin Foods Inc., in Tokyo, Japan, and colleagues. "In 1943, Kneen and Sandstedt discovered a-amylase inhibiting activity in wheat kernel, and in 1976, DePonte et al determined the specific proteins existing in the WA fraction which were responsible for the activity."

The investigators conducted two trials: a randomly arranged crossover trial for single administration in 12 healthy adult male volunteers at Central Research Laboratories of Nisshin Flour Milling Co. Ltd.; and a double-blinded randomized controlled trial for three-month administration in 24 outpatients with type 2 diabetes at Aiwa Clinic in Saitama, Japan. For single administration, subjects took soups containing 0, 0.25, 0.5, and 1.0 g WA before test meals, and for long-term administration, patients took soups with or without 0.5 g WA before every meal.

The in vitro a-amylase inhibitory activity of WA was 150 times greater than that of wheat flour. In the single administration experiment, WA suppressed peak postprandial blood glucose levels in a dose-dependent manner. Glucose reduction was 31% for 0.25 g WA, 47% for 0.5 g WA, and 50% for 1.0 g WA.

During long-term administration, 0.5 g of WA reduced hemoglobin A1c levels but did not affect fasting blood glucose levels. In both experiments, no significant adverse effects such as hypoglycemia or gastrointestinal disturbances were observed.
"In the treatment of type [2] diabetic patients, WA might be a useful functional food, which, with diet and exercise, could help to improve blood glucose control without any critical adverse effects," the authors write. "Furthermore, WA may be useful for preventing diabetes in subjects with impaired glucose tolerance."

Possible disadvantages of WA treatment include possible weight gain if patients do not control their appetite, and contraindication in patients with wheat allergy.
Eur J Clin Nutr. 2005;59:384-392