Comparing the Effect of Steamed and Boiled Okra <i>(Abelmoschus esculentus)</i> on Fasting Blood Glucose among Type 2 Diabetes Mellitus Patients with Hypercholesterolemia

Abstract

Background: Okra (Abelmoschus esculentus) is a vegetable with fiber, vitamin C and flavonoids that can delay emptying of the stomach and cause longer satiety based on the fiber contents so that calorie intake is reduced. The presence of vitamin C and flavonoids in okra acts as an antioxidant that can fight free radicals and detain oxidative stress caused by hyperglycemia. This study aimed to compare the effect of steamed and <br /> boiled okra on fasting blood glucose levels in patients of type 2 diabetes mellitus with hypercholesterolemia. <br /> Methods: The independent variables consisted of steamed and boiled okra and the dependent variable was fasting blood glucose level. Forty patients who suffered from type 2 diabetes mellitus and with hypercholesterolemia were enrolled and divided into three groups including the control group (G1), treatment group of G2 (boiled okra intervention as much as 40 g for 14 days) and G3 (steamed okra intervention as much as 40 g for 14 days). <br /> Results: A greater decrease in fasting blood glucose level was noted for boiled okra group when compared with steamed okra group among patients suffering from type 2 diabetes mellitus and with hypercholesterolemia. <br /> Conclusion: Administration of boiled and steamed okra as much as 40 g for 14 days was shown to reduce fasting blood glucose level among patients suffering from type 2 diabetes mellitus and with hypercholesterolemia.