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

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