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Indonesia
Introduction: Type 2 Diabetes Mellitus (T2DM) is a com-mon and increasingly prevalent chronic disease worldwidethat can lead to numerous complications. This study aimed toevaluate the effect of green okra pudding consumption onglycemic profile, blood pressure, and TCF4 protein levels inadults with T2DM.
Methods: Single blind randomized controlled trial (RCT)was conducted with 28 adult participants aged 19-59 yearswith T2DM. The treatment groups were divided into a controlgroup and an intervention group. The intervention group re-ceived green okra pudding for six weeks with a portion of twocups each weighing 100 g/day, for a total daily consumptionof 200 g. The control group received the same amount ofpudding without green Okra. Data were analyzed using inde-pendent t-test analysis to evaluate the effect of the treat-ment. SPSS version 26.0 was used.
Results: Green okra pudding had a significant effect onchanges in fasting glucose blood. The control group experiencedan increase in fasting glucose blood from 184 to 197.83 mg/dl;HbA1c from 8.26% to 9.61%; Systolic decreased from 148.58to 143.75 mmHg; Diastolic blood pressure increased signifi-cantly from 90.25 to 143.75 mmHg and TCF4 decreased from191.27 to 186.57. In contrast, Green Okra Pudding group expe-rienced in fasting glucose blood a decrease from 275.58 to268.83 mg/dl; HbA1c decrease from 10.11% to 9.65%; Systolicdecreased from 151.25 to 141.75; Diastolic blood pressure de-creased from 91.25 to 89.33 mmHg and TCF4 increased from173.22 to 179.65.
Conclusion: The intervention with Green Okra Puddingshowed statistically positive effects on fasting blood glu-cose, diastolic blood glucose, and TCF4 compared to thecontrol group. Specifically, the group consuming the pud-ding experienced a decrease in fasting blood glucose anddiastolic blood pressure. This indicates that Green OkraPudding is potentially effective in helping manage fastingblood glucose, diastolic blood pressure, and TCF4 in Type 2Diabetes Mellitus.
