Effect of Food-based Approach with Spirulina on Blood Glucose Profile of Non-insulin Dependent Diabetics

A sample of 90 diabetic subjects (40–60 years) were selected from diabetic hospitals Tirupati and divided equally into three groups, namely, experimental group-1 (EG1), EG2, and control group (CG). Spirulina supplementation was given daily in the form of snack bar and capsules to EG1 and EG2, respectively, for a period of 3 months and CG was not given any supplementation. The impact of spirulina supplementation was studied on blood glucose profile of subjects before and after the study. It was observed in the present study that the mean fasting, postprandial blood glucose levels, and hemoglobin A1C were decreased significantly (P < 0.01) in Group EG1 and EG2 from pre- to post-intervention period. Non-significant change was observed of the subjects of CG. Hence, it is suggested that 2 g of spirulina supplementation as food-based approach can prove to be effective in management of diabetes