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Effects of Combined Administration of Weight Reducing Diet and SPIRULINA Platensis on Anthropometric Measures and Glycemic Markers in Obese and Overweight Subjects: A Randomized, Double-blinded, Placebo-controlled Clinical Trial
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Reyhaneh Yousefi    , Atoosa Saidpour , Azadeh Mottaghi |
| Iran University of Medical Sciences , Mottaghi.a@iums.ac.ir |
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Abstract: (5907 Views) |
| Introduction: This study was conducted to determine the possible effects of combined administration of a weight reducing diet and spirulina supplements on the anthropometric measures and glycemic markers in obese and overweight subjects. Materials and Methods: Fifty-two subjects (25≤BMI<40) were enrolled and randomly allocated to receive spirulina platensis (SP) (2 grams per day) or placebo tablets. Anthropometric measures and glycemic markers, including fasting blood glucose, serum insulin and Homeostatic Model Assessment-Insulin resistance (HOMA-IR) were assessed before and after the study; participants also received a weight reduction diet during 12 weeks of intervention. Results: Thirty-eight individuals who completed the intervention, included 38 participants (7 males) with an average age of 40 years and BMI of 32.9 kg/m2. Reduction of body weight and body mass index (BMI) were significantly higher in the SP group, compared to the placebo group (-3.22±1.97 kg vs. -1.45±1.86 kg, P=0.008 and -1.23±0.79 kg/m2 vs. -0.63±0.68 kg/m2, P=0.01). Body fat was also considerably reduced in the SP group, compared to the placebo group (-2.28±1.74 vs. -1.22±1.55, P=0.01). In addition, HOMA-IR reduced marginally, significant in the SP group (P=0.05). Conclusion: Consumption of spirulina plays a significant role in body weight and BMI reduction and also leads to a slightly ameliorated glucose metabolism, demonstrating possibly a synergistic effect of spirulina along with weight reduction diet on improving glucose metabolism and body weight. |
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| Keywords: spirulina, obesity, HOMA-IR |
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Full-Text [PDF 392 kb]
(1426 Downloads)
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Type of Study: Original |
Subject:
Nutrition
Received: 2017/12/19 | Accepted: 2018/02/19 | Published: 2018/07/15
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