The immediate effects of Porang-processed rice (Amorphophallus muelleri) on triglyceride levels in patients with type 2 diabetes mellitus and dyslipidemia

Abstract

Link of Video Abstract: https://youtu.be/HSObtemRZ0M Background: Diabetes Mellitus (DM) is a major cause of death and disability worldwide. Diabetes mellitus is related to metabolic disorders in glucose and lipid levels. Porang tubers contain glucomannan, a substance with many health benefits, such as ameliorating blood glucose and lipid profiles, and has been processed as many food products, such as porang-processed rice (PR). This study investigated the immediate effects of PR on triglyceride levels compared to white rice (WR) in patients with diabetes mellitus (DM) and dyslipidemia. Methods: It was a randomized clinical study with an experimental pre-and post-test control group design held from October to November 2021 in Diponegoro National Hospital, Semarang, Indonesia. A total of 24 study subjects were selected by consecutive sampling. The inclusion criteria were (1) patients diagnosed with diabetes mellitus (DM) or who have been consuming routine oral antidiabetic drugs and (2) have signed the written informed consent. These subjects were divided into 2 groups, i.e., the treatment group (n=12) and the control group (n=12). The treatment group was given a porang rice (PR) diet of 300 grams, 3 times a day, for 5 days. The control group will consume a white rice (WR) diet for 5 days. Triglyceride levels were measured and compared between both groups before and after the treatment. Triglyceride levels were measured using venous blood sampling. All subjects were still consuming routine medications during the study. Results: There were no differences in participants' baseline demographic and clinical characteristics. At pre-treatment, there was no significant difference in triglyceride levels between the group with PR and WR (201.5 ± 102.29 vs 220.8 ± 92.08; respectively, p=0.564). At post-treatment, there was no significant difference in triglyceride levels between the group with PR and that with WR (200.0 ± 90.67 vs 224.3 ± 88.03; respectively, p=0.513). However, there was a larger decrease of triglyceride levels (Δtriglyceride) in a group with PR compared to that with WR (29.4 ± 22.81 vs 12.6 ± 7.12; p=0.016). Conclusion: There were no significant differences in the triglyceride levels before and after porang-processed rice (PR) or white rice (WR) in patients with DM and dyslipidemia. However, there was a larger decrease in triglyceride levels (Δtriglyceride) in a group with PR compared to that with WR. If confirmed by further studies, porang-processed rice might have the role of nutraceutical plants in stabilizing lipid profiles, especially triglyceride levels, in patients with DM and dyslipidemia.