Diabetes Mellitus, Type 2 Clinical Trial
Official title:
Effects of Olive Oil and Bran Oil on Antioxidant Levels, Glycemic Control, and Lipid Profile in Patient Diabetes Mellitus Type 2
This study determines the effect of olive oil and bran oil on antioxidant levels, and
glycemic control in patients with type 2 diabetes mellitus (DM)
Intervention: Patient type 2 DM will receive olive oil and bran oil with cross over study
Diabetes mellitus (DM) has become one of the global public health problems. The chronic
complications of type 2 DM can be macrovascular and microvascular complications that can
decrease the quality of life of the patient. The main goal of sustainable DM nutrition
therapy is to keep glucose in the blood close to normal levels to stop hyperglycemic and
hyperlipidemic events that may inhibit further complications
This study was a clinical trial with cross over study design, random allocation, and double
blindness to compare changes in antioxidant, glucose, cholesterol and triglyceride levels
supplemented with 15 ml / day of olive oil (KZ) with supplementation of 15 ml / day of bran
oil (KB). Provision of oil for 4 weeks in a row. During the 2-week interval not being treated
(wash out). After the wash out period cross-over by exchanging olive oil supplementation to
rice bran and vice versa for 4 consecutive weeks. The research will be conducted at Family
Clinic Clinic FKUI Kayu Putih, Jakarta.
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