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

Background 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. Methods 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 6 weeks, while those in the intervention group will receive (250 g 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. Keywords Type 2 diabetes . Hypertension . Dyslipidemias . Fermented food Abbreviations A-K Ash-Kardeh BMI Body mass index FBS Fasting Blood Sugar HDL-C High-density lipoproteins-cholesterol LDL-C Low-density lipoproteins-cholesterol T2D Type 2 Diabetes TC Total cholesterol TG Triglyceride Trial registration This clinical study was registered on the https://fa.irct. ir website (shortened name ETFFT2D; registration number IRCT20170202032367N3).