Comparison of the effect of consuming olive oil and sunflower oil on blood glucose and lipid profile in type 2 diabetic female patients
- Conditions
- Diabetes mellitus.Non-insulin-dependent diabetes mellitus
- Registration Number
- IRCT138808202697N1
- Lead Sponsor
- Shaheed Beheshti University of Medical Sciences -Faculty of Nutrition Sciences and Food Technology
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- Female
- Target Recruitment
- 20
Inclusion criteria
-Type II diabetes (FBS>126mg/dl)
-Menopause women. Less than 60 years old
-Not taking insulin and any drug that affects lipids metabolism (lipid-lowering drugs, multivitamins, hormones and beta-blockers)
-No heart, liver, kidney diseases, no hypothyroidism or hyperthyroidism
-Consumption of hydrogenated vegetable oil and no consumption of olive oil, sunflower oil and corn oil during the three weeks before starting the study
-No abusing of smoke, alcohol or drugs
Exclusion criteria
-Not following the recommended diet changes
-More or less than 5 percent changes in the body weight during one month
-Occurrence of gastrointestinal, liver or ischemic heart diseases
-Any changes in taking medicines or starting to take insulin
-Taking any drug that affects lipids metabolism (lipid-lowering drugs, multivitamins, hormones and beta-blockers) during study
-Changes in physical activity
Not provided
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Fasting Blood Sugar (FBS). Timepoint: At the beginning of the study, and at the end of the weeks 3, 6, and 9. Method of measurement: FBS, PPBS measurment.
- Secondary Outcome Measures
Name Time Method Blood Lipids. Timepoint: At the beginning of the study, and at the end of the weeks 3, 6, and 9. Method of measurement: Fasting and Postprandial Blood Triglyceride, Total Cholesterol , LDL-C, HDL-C, TC/HDLC, LDL-C/HDL-C, TG/HDL-C levels measurement.