Effects of traditional fermented food (Ash-Kardeh) consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a study protocol for a randomized clinical trial.

Abstract

Many therapeutic methods are recommended for the management of Type 2 diabetes. Ash-Kardeh contains several components such as flavonoids, antioxidants, and dietary fiber which can affect lipid profile and blood pressure in diabetic patients. However, no study has examined the effects of Ash-Kardeh consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetic patients; therefore, the aim of this study will be to examine the effects of Ash-Kardeh consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetic patients. This study is a randomized, no-blinded, controlled clinical trial in which 44 type 2 diabetic patients will be randomly allocated to intervention and control groups. Individuals in both the intervention and control groups will receive (the usual treatment of diabetic patients) for 6weeks, while those in the intervention group will receive (250g of traditional fermented food daily in addition to the usual treatment) at the same time. Assessment of anthropometric measures, blood pressure, and biochemical parameters including serum concentrations of fasting blood sugar, high-density lipoproteins-cholesterol, low-density lipoproteins-cholesterol, total cholesterol, and triglyceride will be performed at the study baseline and end of the trial.