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Effects of Olive Oil and Bran Oil on Antioxidant Levels, Glycemic Control, and Lipid Profile in Patient Type 2 DM

NCT03544411 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2018-10-16

No results posted yet for this study

Summary

This study determines the effect of olive oil and bran oil on antioxidant levels, and glycemic control in patients with type 2 diabetes mellitus (DM)

Intervention: Patient type 2 DM will receive olive oil and bran oil with cross over study

Conditions

  • Diabetes Mellitus, Type 2
  • Oxidative Stress
  • Glucose, High Blood
  • Lipid Disorder

Interventions

BIOLOGICAL

olive oil

the intervention consist of 15 ml / day of olive oil

BIOLOGICAL

bran oil

the intervention consist of 15 ml / day of bran oil

Sponsors & Collaborators

  • Fakultas Kedokteran Universitas Indonesia

    collaborator OTHER

  • Indonesia University

    lead OTHER

Principal Investigators

  • Dwirini R Gunarti, DR · Indonesia University

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
30 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2018-07-02
Primary Completion
2018-09-20
Completion
2018-10-05

Countries

  • Indonesia

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03544411 on ClinicalTrials.gov