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

Abstract

Abstract 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, p = .26), HbA1c (MD: 0.13%, 95% CI: −0.83 to 0.57, p = .75), insulin (MD: −1.46 μIU/mL, 95% CI: −4.0 to 1.09, p = .28), and HOMA‐IR (MD: −0.35, 95% CI: −2.0 to 1.32, p = .68) did not change significantly between groups. QUICKI increased significantly (MD: 0.025, 95% CI: 0.006 to 0.045, p = .03). Among the lipid profile, triglyceride (TG) (MD: −68.6 mg/dL, 95% CI: −107.21 to −29.98, p < .001), total cholesterol (MD: −29.55 mg/dL, 95% CI: −55.28 to −3.81, p = .02), and LDL (MD: −17.7 mg/dL, 95% CI: −33.24 to −2.15, p = .01) were significantly decreased in the spirulina group compared to the control; whereas, the change in HDL was non‐significant. No significant change was observed in body composition and anthropometric measurements, except waist circumference, which was reduced (MD: −2.65 cm, 95% CI: −3.91 to −1.38, p = .001). Hunger index significantly decreased and fullness increased marginally significantly. Although malondialdehyde was significantly reduced, no change was observed in total antioxidant capacity (TAC). Spirulina sauce was not effective for glycemic control in type 2 diabetes; however, could be useful for controlling appetite and ameliorating lipid profile.

Keywords

• appetite
• diabetes
• functional food
• lipid profile
• spirulina