The effect of Aloe vera powder on anthropometric and metabolic syndrome’s indices in patients with type 2 diabetes: a randomized, double-blinded controlled clinical trial

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-18 DOI:10.1108/nfs-06-2021-0175
Najme Zareian, R. Taheri, Mohammad Hossein Borgei, S. Babajafari, Hamid Mosallanezhad, M. Nikoo, R. Barati‐Boldaji
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Abstract

Purpose It is well accepted that diabetes is associated with heart diseases and hyperlipidemia as a risk factor. In traditional medicines, some herbs such as Aloe vera seem to be effective in controlling diabetes. Owing to lack of human studies, this study aims to examine the effect of Aloe vera consumption on fasting blood sugar (FBS), lipid profiles and body composition in type 2 diabetic patients. Design/methodology/approach This double-blind, placebo-controlled trial study was conducted in 2019, in Shiraz, Iran. A total of 56 diabetic subjects were randomized by block randomization to receive a daily supplement of 1,000 mg Aloe vera powder capsules (n = 28) or placebo (n = 28) for eight weeks. At baseline and after eight weeks of treatment, dietary intake and physical activity were assessed by three-day food recall and international physical activity questionnaire. Meanwhile, after an overnight fasting, FBS and lipid profiles were measured. Blood pressure and anthropometric parameters were assessed in the beginning and the end of the study. Independent t-tests were used for between-group analysis and paired t-tests for within-group analysis. Findings After intervention, weight, body mass index and waist circumference significantly decreased in comparison to the placebo group (p-value: < 0.001, 0.001 and 0.02). Although, FBS, total triglyceride and systolic blood pressure decreased significantly (p-value: 0.03, 0.001 and 0.01), no change has been seen in low density lipoprotein, high density lipoprotein and total cholesterol blood level and diastolic blood pressure. Research limitations/implications The limitations of this study are the short study duration and lack of Aloe vera powder’s ingredient analysis. Originality/value This study is one of few human studies investigating the effect of Aloe vera on metabolic syndrome’s indices in diabetic patients. Because pharmacological therapy is tough, not comfort and correlated with potential adverse drug interactions, it is important to find an alternative or complementary measure to aid the diabetic patients. This study shows that Aloe vera has positive effect on body weight and blood sugar.
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芦荟粉对2型糖尿病患者人体测量和代谢综合征指标的影响:一项随机双盲对照临床试验
目的糖尿病与心脏病和高脂血症是一个公认的危险因素。在传统药物中,一些草药如芦荟似乎对控制糖尿病有效。由于缺乏人体研究,本研究旨在检测食用芦荟对2型糖尿病患者空腹血糖(FBS)、血脂和身体成分的影响。设计/方法/方法这项双盲安慰剂对照试验研究于2019年在伊朗设拉子进行。共有56名糖尿病受试者通过分组随机化进行随机分组,每天补充1000 mg芦荟粉胶囊(n=28)或安慰剂(n=28 周。基线时和八点后 通过为期三天的食物回忆和国际体育活动问卷对治疗周数、饮食摄入量和体育活动进行评估。同时,在禁食过夜后,测量FBS和脂质状况。在研究开始和结束时对血压和人体测量参数进行了评估。组间分析采用独立t检验,组内分析采用配对t检验。结果干预后,与安慰剂组相比,体重、体重指数和腰围显著下降(p值:<0.001、0.001和0.02)。尽管FBS、总甘油三酯和收缩压显著下降(p值:0.03、0.001和0.01),但低密度脂蛋白没有变化,高密度脂蛋白和总胆固醇的血液水平和舒张压。研究局限性/含义本研究的局限性在于研究时间短,缺乏芦荟粉的成分分析。原创性/价值本研究是为数不多的研究芦荟对糖尿病患者代谢综合征指标影响的人类研究之一。由于药物治疗是艰难的,不是舒适的,并且与潜在的不良药物相互作用相关,因此找到一种替代或补充措施来帮助糖尿病患者是很重要的。这项研究表明,芦荟对体重和血糖有积极的影响。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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