Abstract

The prevalence of type 2 diabetes mellitus (T2DM) continues to rise globally, particularly in developing countries. Despite its increasing burden, effective and affordable complementary treatments remain limited. Functional foods containing bioactive components such as soy and red dragon fruit have been shown to enhance insulin sensitivity and reduce oxidative stress. This study employed a randomized crossover design to evaluate the effect of Soydra pudding on blood glucose levels in patients with T2DM. Fasting blood glucose (FBG) and 2-hour postprandial blood glucose (2h-PBG) levels were measured before and after each intervention period using the MEDICA EasyRA Chemistry Analyzer. Each participant underwent both intervention and control (nutrition education) phases, each lasting 30 days, separated by a 15-day washout period to eliminate residual effects. Data were analyzed using paired t-tests with SPSS software. Compared to nutrition education, consumption of Soydra pudding significantly reduced FBG and 2h-PBG levels. The average reductions were 33.75 mg/dL for FBG (p = 0.003) and 51.66 mg/dL for 2h-PBG (p < 0.001). These findings suggest that Soydra pudding, rich in flavonoids and dietary fiber, can significantly improve glycemic control in patients with T2DM. The study supports the potential use of locally sourced functional foods as complementary dietary strategies in diabetes management.

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