Consumption of Purple Soy Tofu in Improving Hyperglycemia Condition and Nutritional Intake to Type-2 Diabetes Mellitus Respondents

Sri N. Amrizal, Fransisca R. Z, - Suliantari, Ekowati Chasanah

Abstract


Diabetes Mellitus (DM) is a chronic metabolic disorder disease, caused by the insufficiency and ineffectiveness of insulin utilizing and then result in insulin resistance. This study purposed to identify the effect of purple tofu intervention, which made from black soybean in improving hyperglycemic conditions and nutritional intake of type 2 diabetes mellitus (T2DM). An intervention of purple soy tofu was performed for 28 days with 20 subjects, divided into two groups (control and treated group), and selected purposively. Eighty-five grams of tofu was served with additional vegetable broth in the intervention group, while people in the control group did not accept any treatment. There was a significant improvement in hyperglycemia and nutritional intake of diabetics (p <0.05) at the end of the intervention. Analysis of fasting blood glucose levels of respondents to purple tofu decreased from 224.7±92.45 to 170.2±68.15; plasma insulin levels increased from 0.29±0.08 to 0.39±0.11. Our findings suggested that purple tofu interventions improved the condition of hyperglycemia in T2DM respondents through the elevating of plasma insulin levels.


Keywords


T2DM, hyperglycemia, purple tofu, optional diabetic diet, blood glucose, insulin

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.8.5.6024

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