Effect of bread fortification with pomegranate peel powder on metabolic profile in Type 2 Diabetes Mellitus patients: A randomized blind control trial

Background Among the leading causes of mortality in the world is type 2 diabetes (T2DM), and diet plays an important role in T2DM risk factors. A primary objective of this study was to explore the effects of pomegranate peel powder (PPP) fortified bread on glycemic control, lipid profile, and anthropometric indicators in patients with type 2 diabetes (T2DM). Methods The PPP was added to the bread by adding 0, 1.5, 2.5, 3.5, and 5 percent. We measured phenol content using Folin-Ciocalteu and antioxidant activity using DPPH (2, 2-diphenyl-1-picrylhydrazyl). Ninety participants were allocated to a randomized parallel controlled intervention study and the effect of consuming 100 g/day of bread with PPP (3.5%) on glycemic markers, lipid profile, and anthropometrics was assessed. Results No significant effects of bread with PPP intake compared with the control bread were observed on anthropometric, blood pressure, glycemic, and lipid markers after adjusting age, sex, and change in calorie. Conclusions Further investigations are warranted to elucidate the preventive roles of PPP on diabetes metabolic complications. Trial Registration: IRCT20191209045672N1 is the trial ID in the Iranian Registry of Clinical Trials. Date of registration 21/09/2020. https://en.irct.ir/trial/48132.