Efeitos da ingestão de farinha de batata yacon sobre parâmetros bioquímicos e antropométricos de idosos com dm2.

Abstract

Studies have shown the intake of potato yacon to have effective results on Cardiometabolic Risk Factors (CRF) and Diabetes Mellitus (DM). Objective: This is a randomized clinical study to verify the effects of consuming 30g of yacon flour on anthropometric, lipid and glycemic levels in elderly patients with DM T2, after the approval of the Research Ethics Committee of the University of Santa Cruz do Sul, under report number 2.755.356. Method: Participants were randomly assigned to a control and flour group and monitored weekly. The dosage of yacon potato flour was based on the Schied (2013) study. To evaluate the intra and inter-group differences, the Mann Whitney, Wilcoxon and Cohen test was used to verify the size of the effect. Results: the 6 subjects that participated, composed mainly of women, had a mean age of 68.17 ± 10.08 SD. BMI did not change significantly with supplementation. Cardiovascular risk remained high, both at baseline and at the end, in both groups, with no significant difference. There was a non-significant tendency to stabilize the intra and intergroup glycemic levels, pre and post intervention. A moderate positive impact (> 0.56) was observed on waist circumference and capillary glycemia, also the flour intake had impacted the evaluated parameters. Final considerations: according to the study, we can expect that the patients in the flour group will have a greater beneficial effect due to the yacon flour intake compared to the control group that only received nutritional guidance.