A double-blinded, randomized, placebo-controlled study evaluating the impact of dates vinegar consumption on blood biochemical and hematological parameters in patients with type 2 diabetes

  • Zeshan Ali
  • Haile Ma
  • Asif Wali
  • Ishmael Ayim
  • Muhammad Tayyab Rashid
  • Shoaib Younas
Keywords: Dates vinegar, diabetes, glycated hemoglobin, hyperlipidemia

Abstract

Purpose: To determine the effects of dates vinegar on blood biochemical and hematological parameters in type 2 diabetic subjects.

Methods: Current research focused on fifty-five subjects having blood sugar more than126 mg/dL. Participants ingested dates vinegar (20 mL) daily into their normal diets for a period of 10 weeks. Glycated hemoglobin (HbA1c), fasting blood sugar (FBS), total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), creatinine (Cr), urea, complete blood count (CBC), alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), potassium and folate levels were analyzed before, after 5 weeks and after the experiment Results: Dates vinegar improved the blood concentrations of HbA1c (6.80 ±2.34 to 6.17 ± 2.14 (%)), FBS (171.43 ±36.74 to 147.56 ± 38.86 mg/dL,p=0.001), TC (218.10 ± 16.9 to 191.14 ± 14.23 mg/dL, p<0.001), ALT (24.94 ± 5.03 to 21.88±5.08 IU/L, p=0.002) and ALP (264.32± 45.26 to 257.30 ±44.21 IU/L) and folate (34.6 ± 6.6 to 41.7 ± 6.5 nmol/ L, p<0.001).

Conclusion: Dates vinegar significantly improved the total cholesterol.The other blood biochemical and hematological factors were also improved however; the improvements were not significant.

Keywords: Dates vinegar, diabetes, glycated hemoglobin, hyperlipidemia

Author Biographies

Zeshan Ali
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Haile Ma
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Asif Wali
Department of Agriculture and Food Technology, Karakoram International University, Gilgit 15100, Pakistan
Ishmael Ayim
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Muhammad Tayyab Rashid
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Shoaib Younas
Department of Food Science and Nutrition, University of Sargodha, Pakistan
Published
2019-03-15
Section
Articles

Journal Identifiers


eISSN: 1596-9827
print ISSN: 1596-5996