The effect of spirulina sauce on glycemic index, lipid profile, and oxidative stress in type 2 diabetic patients: A randomized double-blind clinical trial

• Published in: Food science & nutrition 2023-09, Vol.11 (9), p.5199-5208
• Main Authors: Rezaiyan, Mojtaba, Sasani, Najmeh, Kazemi, Asma, Mohsenpour, Mohammad Ali, Babajafari, Siavash, Mazloomi, Seyed Mohammad, Clark, Cain C T, Hematyar, Javad, Ghaem Far, Zohreh, Azadian, Mohsen, Zareifard, Alireza
• Format: Article
• Language: English
• Subjects: Anthropometry; Appetite; Body composition; Body measurements; Calories; Cholesterol; Chronic illnesses; Clinical trials; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Double-blind studies; Fatty acids; Functional foods & nutraceuticals; Glucose; High density lipoprotein; Hunger; Insulin; Insulin resistance; Intervention; Lipids; Low density lipoprotein; Nutrition research; Original; Oxidative stress; Proteins; Sauces; Triglycerides
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3479

We aimed to evaluate the effect of spirulina sauce on glycemic indices, lipid profile, oxidative stress markers, and anthropometric measurement in type 2 diabetic patients. Forty patients were randomly assigned to receive 20 g/day spirulina sauce (containing 2 g of spirulina) or placebo for 2 months. Anthropometric and biochemical indices were measured at the beginning and end of the intervention. Fasting blood glucose (mean difference (MD): -15.3 mg/dL, 95% confidence (CI): -44.2 to 13.60,  = .26), HbA1c (MD: 0.13%, 95% CI: -0.83 to 0.57,  = .75), insulin (MD: -1.46 μIU/mL, 95% CI: -4.0 to 1.09,  = .28), and HOMA-IR (MD: -0.35, 95% CI: -2.0 to 1.32,  = .68) did not change significantly between groups. QUICKI increased significantly (MD: 0.025, 95% CI: 0.006 to 0.045,  = .03). Among the lipid profile, triglyceride (TG) (MD: -68.6 mg/dL, 95% CI: -107.21 to -29.98,