Effect of Soy Flour Supplementation on Glycemic Control of Female Type 2 Diabetes Mellitus Patients

Abstract

Topic: Effect of Soy flour Supplementation on Glycemic control of Female Type 2 newlineDiabetes mellitus patients. newlineObjectives of the study: ( i ) to gather information on socio economic status, newlinefrequency of consumption of various foods, anthropometric measurements, newlinebiochemical tests among female Type 2 DM patients (n=300). ( ii ) to study the effect newlineof soy flour incorporated diets in experimental group (n=30), and to compare the newlinenutritional status with biochemical analysis of experimental and control group. ( iii ) newlineto disseminate nutritional knowledge among Type 2 DM patients on the importance of newlinesoy intake. newlineResearch Design: Among 1500 diabetic patients 300 female type 2 diabetics newlineattending diabetic clinic in the Government Hospital, Puducherry were selected. The newlinestudy included an interview schedule on general information life style pattern, health newlinestatus, food habits and food frequency consumption pattern. From the interviewed newlinesubjects by convenience sampling technique of non probability method of sampling newline30 were selected as experimental group and another 30 as control group. As a first newlinestep 24 - hour dietary recall method was undertaken before and after the experiment newlinewith both the groups. Then in two group experimental design, only experimental newlinegroup was administered with the supplementation of soya flour either in breakfast or newlinedinner for 90 days. Before and after the supplementation both control and newlineexperimental groups underwent anthropometric measures, blood pressure and newlinebiochemical tests for glucose levels, HbA1C , lipid profile and levels of creatinine, newlineurea, sodium and potassium. The measurements and levels were analysed statistically newlineby paired t-tests. newlineResults: The results of 24-hour dietary recall method showed significant difference in newlinethe Post test when compared to pre test of experimental group with regard to energy, newlinecarbohydrates, Protein, fat, sodium, Potassium whereas control group showed newlinenegative effect on the intake of nutrients of pre and post test. The next aspect