The effect of chocolate with high inulin, erythritol, and stevia instead of sugar on diabetic patients, a protocol of the randomized clinical trial
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This study will aim to investigate how dietary chocolate affects the sugar and lipid profile of individuals with type 2 diabetes. The study will be conducted as a clinical trial, with 60 participants who have been diagnosed with type 2 diabetes. These participants will be randomly assigned to two groups, one receiving 30 grams of diet chocolate containing inulin, erythritol, and stevia, while the other group will receive basic chocolate. Blood samples will be taken from all participants at the beginning and end of a 60-day intervention period to assess their HbA1c and lipid profile. Many people are searching for solutions in the food industry to manage their weight and maintain their health to prevent dangerous diseases. The outcomes of this study can have a positive impact on individuals with diabetes and pave the way for future dietary interventions.
