PapersPMID:35154670
The effect of Spirulina sauce, as a functional food, on cardiometabolic risk factors, oxidative stress biomarkers, glycemic profile, and liver enzymes in nonalcoholic fatty liver disease patients: A randomized double-blinded clinical trial.
- findings
- 3
- compound
- 1
- endpoints
- 3
- Study, every finding
- RCT · 8 weeks
- Dose studied, every finding
- 2 g Spirulina per day in one sauce sachet, 8 consecutive weeks
- Population, every finding
- Adults aged 18-70 with ultrasound-diagnosed NAFLD; spirulina sauce versus placebo sauce, same fat, carbohydrate and salt, placebo coloured with chlorophyll E-141
No finding here moved its endpoint.
What did not
How to read these marks →“Changes in LDL‐C and total cholesterol serum levels did not differ within or between groups.”
- No detected effect on LDL cholesterol
moderatereplicated ×2
- No detected effect on total cholesterol (TC)
moderatereplicated ×2
- No detected effect on fasting blood glucose
moderatereplicated ×2
“In terms of glycemic profile, there were no significant differences in FBS, insulin, and QUICKI between the Spirulina sauce and placebo groups, while HOMA‐IR was significantly different between groups (p =.04) (Table 3).”
Study record
- Design
- randomised controlled trial
- Species
- human
- Population
- Adults aged 18 to 70 years with nonalcoholic fatty liver disease diagnosed by ultrasound, Iran
- Participants
- 46
- Comparator
- placebo
- Duration
- 56 days
- Endpoints measured
- 77