TABLE 3.
Fatty liver grade, liver enzymes, cardiometabolic and oxidative stress parameters, and measures before and after the intervention a
| Variables | Week 0 | Week 8 | Changes | p‐value b | p‐value c | p‐value e |
|---|---|---|---|---|---|---|
| Fatty liver grade d | ||||||
| Placebo group | 1.82 ± 0.65 | 1.94 ± 0.62 | 0.15 ± 0.68 | .33 | .01 | .007 |
| Spirulina sauce group | 1.78 ± 0.59 | 1.45 ± 0.51 | −0.40 ± 0.75 | .02 | ||
| ALT, U/L | ||||||
| Placebo group | 37.47 ± 4.37 | 36.26 ± 4.42 | −0.57 ± 6.14 | .68 | .04 | .03 |
| Spirulina sauce group | 38.86 ± 4.09 | 33.25 ± 4.52 | −5.30 ± 5.41 | <.001 | ||
| AST, U/L | ||||||
| Placebo group | 21.78 ± 2.66 | 21.30 ± 3.67 | −0.27 ± 3.93 | .76 | .02 | .02 |
| Spirulina sauce group | 23.13 ± 2.71 | 18.95 ± 2.72 | −3.95 ± 3.70 | <.001 | ||
| ALP, U/L | ||||||
| Placebo group | 40.52 ± 5.15 | 39.63 ± 4.34 | −0.84 ± 6.01 | .54 | .50 | .70 |
| Spirulina sauce group | 43.17 ± 5.73 | 40.55 ± 4.24 | −2.70 ± 6.64 | .08 | ||
| Triglycerides, mg/dl | ||||||
| Placebo group | 152.83 ± 21.12 | 164.89 ± 38.82 | 12.42 ± 25.88 | .05 | .04 | .02 |
| Spirulina sauce group | 165.30 ± 41.20 | 138.65 ± 41.70 | −30.35 ± 59.48 | .03 | ||
| HDL cholesterol, mg/dl | ||||||
| Placebo group | 37.61 ± 11.27 | 38.58 ± 10.65 | 0.36 ± 9.1 | .86 | .03 | .07 |
| Spirulina sauce group | 42.43 ± 8.29 | 46.40 ± 11.64 | 4.45 ± 7.81 | .02 | ||
| Total cholesterol, mg/dl | ||||||
| Placebo group | 185.96 ± 39.90 | 195.11 ± 24.86 | 5.31 ± 29.6 | .42 | .51 | .15 |
| Spirulina sauce group | 202.48 ± 45 | 186.75 ± 49.86 | −13.70 ± 39.75 | .14 | ||
| LDL cholesterol, mg/dl | ||||||
| Placebo group | 117.70 ± 40.62 | 123.53 ± 23.76 | 2.52 ± 29.46 | .71 | .53 | .17 |
| Spirulina sauce group | 126.96 ± 45.18 | 116.60 ± 41.76 | −8.10 ± 22.20 | .11 | ||
| Fasting blood sugar, mg/dl | ||||||
| Placebo group | 87.70 ± 8.63 | 85.68 ± 7.71 | −2.57 ± 10.84 | .31 | .54 | .55 |
| Spirulina sauce group | 91.43 ± 7.71 | 87.20 ± 7.80 | −3.6 ± 11.73 | .18 | ||
| Insulin, μU/ml | ||||||
| Placebo group | 7.36 ± 2.95 | 8.21 ± 1.97 | 1.11 ± 2.43 | .06 | .37 | .08 |
| Spirulina sauce group | 8.30 ± 3.27 | 7.57 ± 2.36 | −0.71 ± 2.98 | .29 | ||
| HOMA‐IR | ||||||
| Placebo group | 1.59 ± 0.66 | 1.75 ± 0.50 | 0.20 ± 0.44 | .06 | .49 | .04 |
| Spirulina sauce group | 1.90 ± 0.82 | 1.63 ± 0.56 | −0.25 ± 0.66 | .10 | ||
| QUICKI | ||||||
| Placebo group | 0.67 ± 0.10 | 0.63 ± 0.06 | −0.04 ± 0.07 | .01 | .44 | .10 |
| Spirulina sauce group | 0.64 ± 0.11 | 0.65 ± 0.07 | 0.003 ± 0.10 | .87 | ||
| Malondialdehyde, μmol/L | ||||||
| Placebo group | 3.69 ± 0.51 | 3.80 ± 0.28 | 0.18 ± 0.59 | .19 | .01 | .04 |
| Spirulina sauce group | 4.04 ± 0.44 | 3.43 ± 0.51 | −0.64 ± 0.74 | .001 | ||
| Total antioxidant capacity, mmol/L | ||||||
| Placebo group | 0.50 ± 0.35 | 0.43 ± 0.09 | −0.08 ± 0.35 | .32 | <.001 | <.001 |
| Spirulina sauce group | 0.64 ± 0.26 | 0.79 ± 0.22 | 0.14 ± 0.30 | .04 | ||
| Atherogenic index | ||||||
| Placebo group | 0.62 ± 0.14 | 0.63 ± 0.20 | 0.02 ± 0.14 | .53 | .01 | .007 |
| Spirulina sauce group | 0.58 ± 0.13 | 0.47 ± 0.18 | −0.12 ± 0.18 | .007 | ||
Abbreviations: ALP, Alkaline phosphatase; ALT, alanine aminotransferase; AST, aspartate aminotransferase; HDL, high‐density lipoprotein; HOMA‐IR, homeostasis model assessment of insulin resistance; LDL, low‐density lipoprotein; QUICKI, quantitative insulin sensitivity check index.
Data are means ± SD.
Paired t test was used for determination of the difference between baseline and endpoint values in each group.
ANOVA was used for examining the significance of the difference in changes of variables between the two groups.
Values are the mean and SD of fatty liver grade when it was coded as 0 (no fatty liver), 1 (mild fatty liver), 2 (moderate fatty liver), and 3 (severe fatty liver).
ANCOVA was used for examining the significance of the difference between the two groups with baseline values as a confounder.