Effects of Salvia hispanica L. Seeds (Azpro) on Cardiovascular Risk Factors in Patients with Type 2 Diabetes - A Retrospective Observational Study

Dr. Piyush Desai, Divyanshu Prajapati
2021 International journal of science and healthcare research  
India is the diabetes capital of the world. Despite several pharmacological options, almost 70% of patients present with poor HbA1c control. Lifestyle modifications are one of the most important interventions for such chronic metabolic disorders. Therefore, adding Lifestyle Modifier, a dietary approach collectively utilizing efficacious nutrients (natural source of very high dietary fiber, omega-3, proteins, minerals, and vitamins) while maximizing adherence is the key to the management of type
more » ... 2 diabetes mellitus (T2DM). Methodology: Patients were enrolled by adding Salvia hispanica L. Seeds (Azpro) along with standard medications to evaluate outcomes on risk factors in patients of T2DM. The objective was to determine the role of Salvia hispanica L. (Azpro), as an adjunct to conventional treatment in the reduction of major and emerging cardiovascular risk factors in individuals with type 2 diabetes. A retrospective analysis was conducted on fifty patient's data available at Advanced Diabetes Centre, Surat, India. Salvia hispanica L. (Azpro) seeds were given 10 g twice a day for 3 months as an adjunct to the standard diabetes management therapy. HbA1c, body fat, visceral fat, BMI, and weight loss were calculated at three months. Results: Consumption of Salvia hispanica L. (Azpro) seeds for three months in addition to the standard treatment led to a total 1.13 kg weight loss (p=0.0008), and HbA1c reduction by 0.58% (p=0.016). Conclusion: This result affirms the role of Salvia hispanica L. seeds in the dietary management of diabetic patients with significant (P =0.0008) weight loss & overall metabolic management. Keywords: Salvia hispanica L. (Azpro) seeds, Chia seeds, diabetes, type 2 diabetes, weight loss, HbA1c, BMI, total fat, visceral fat, cardiovascular risk, dietary fiber, omega 3 fatty acids
doi:10.52403/ijshr.20211009 fatcat:ucz3vjx6dfdw3f3642fo5rapmy