Effects of Meals with Indigenous Fruits and Vegetables on Blood Sugar and Fat Levels in Adults with Type 2 Diabetes in Wakiso District, Uganda

What this Trial Is About

Researchers are evaluating how meals enriched with selected indigenous fruits and vegetables affect glucose and lipid levels in people living with type 2 diabetes in Wakiso district. The trial aims to find out if these challenge meals can improve blood sugar and fat levels. The study compares the effects of different meals to identify which indigenous fruit or vegetable has the strongest impact on lowering glucose and lipid levels. Participants will consume five different challenge meals over a 5-week period, with each meal enriched with one of three indigenous fruit or vegetable powders Hibiscus sabdariffa, Solanum anguivi Forest bitter berries, or Tamarindus indica Tamarind. These powders were carefully prepared and tested for taste and nutrient content. Between each study visit, there will be a 5 to 7-day rest period to avoid carryover effects. Two additional reference challenge meals will also be given to assess variability within participants. During each visit, participants will consume the challenge meal and undergo tests over a 3-hour period to measure their blood glucose, lipid levels, plasma polyphenol metabolites, appetite, and meal palatability. These tests will be repeated at each of the five postprandial visits across the total 5-week study duration. Researchers will monitor changes in these measures to understand the effects of the meals. Participants will be randomly assigned to the different challenge meals and will not know which ingredients are in the meals they consume.

Postprandial Effect of Isocaloric Challenge Meals Enriched With Indigenous Fruits and Vegetables on Glucose Metabolism in Individuals With Type 2 Diabetes in Wakiso District, Uganda