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

Document Type : Original Article

Authors

1 Department of Nutrition, Graduate School of Universitas Sebelas Maret Surakarta, Indonesia

2 Faculty of Medicine, Universitas Sebelas Maret Surakarta, Indonesia

3 Faculty of Animal Husbandry, Universitas Sebelas Maret Surakarta, Indonesia

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 
boiled okra on fasting blood glucose levels in patients of type 2 diabetes mellitus with hypercholesterolemia. 
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). 
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. 
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.

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