Okra consumption was observed to be beneficial for managing cardiometabolic symptoms, particularly in diabetics, pre-diabetics, and obese individuals.
Researchers found that the effects of okra consumption varied depending on the group.
“Effects were more pronounced in diabetics for TC and LDL, pre-diabetics for high-density lipoprotein (HDL), and obese subjects for FBG, with no significant changes in insulin, blood pressure, weight, or body mass index (BMI).
“However, in order to determine the optimum dose and duration, more and better quality RCTs are needed,” wrote researchers in Frontiers in Nutrition.
Managing cardiometabolic disease
Cardiometabolic disease is a broad term that encompasses various chronic conditions that often occur together, including diabetes mellitus, cardiovascular disease, chronic kidney disease, high blood pressure, and stroke.
These conditions are largely preventable, making it essential to better understand their causes and implement targeted measures to address the ongoing epidemic. As a result, many researchers are exploring natural and lifestyle-based approaches to manage cardiometabolic risk factors.
Previous studies have shown that okra possesses a diverse range of pharmacological effects, such as anti-inflammatory, antioxidant, lipid-lowering, and antidiabetic properties.
However, the effects of consuming okra on cardiometabolic factors are still not fully understood. Researchers therefore performed a systematic review and meta-analysis of published randomised controlled trials (RCTs) to assess the impact of consuming okra products on cardiovascular factors.
Effects of okra consumption
The review analysed nine RCTs published between 2017 and 2024, which involved participants primarily with type 2 diabetes and one study with prediabetes.
One RCT was conducted in the Philippines, one in Indonesia, and the rest in Iran.
The study sites varied from 20 to 99 male and female participants, and the duration of the intervention varied from 2 to 12 weeks.
Also, the mean age of participants was between 45.8 ± 6 and 62 ± 7 years, and their BMI was between 24.9 ± 3 and 30.3 ± 5 kg/m2.
All included trials had a parallel design, where participants were equally randomised to one or two or more arms, with an equal number in each arm.
In the RCTs, dried okra extract was used in three, boiled okra in one, steamed okra in one, and okra powder was used in the rest.
The dose of okra powder used varied from 600 to 4,000 mg/day.
Researchers found that okra consumption led to significant reductions in key cardiometabolic markers – TC dropped by an average of 14.40 mg/dL, LDL by 7.90 mg/dL, FBG by 39.58 mg/dL, and HbA1c by 0.46 mg/dL.
No significant changes were observed in TG which showed a slight reduction of 9.1 mg/dL.
Okra consumption caused a small average increase in HDL-C levels of 0.9 mg/dL, but this change was not statistically significant compared to control groups.
However, a dose of ≤3,000 mg okra a day caused a significant decrease in triglycerides (TG), TC, LDL, HbA1c, and a significant increase in HDL.
No significant changes were also observed in insulin levels, insulin resistance (HOMA-IR), blood pressure (systolic and diastolic), body weight, or BMI.
Furthermore, significant variability across the included studies added complexity to the interpretation of the results, said researchers.
“The consumption of okra in powder form compared to the extract caused a significant decrease in TC, LDL, and HbA1c, while the consumption of its fruit caused a greater decrease in FBG compared to the other two forms,” they wrote.
The duration of interventions also influenced the outcomes: “The intervention duration ˃ 8 weeks led to a significant reduction of TG, and HbA1c, and the reduction of TC with the intervention > 8 weeks was greater than the intervention ≤8 weeks, while this issue was the opposite for FBG,” noted researchers.
Dosage played a role in the effectiveness of okra as well. “A dose ≤3,000 mg/day caused a significant decrease in TG, TC, LDL, HbA1c, and a significant increase in HDL, while FBG had a significant decrease in a dose > 3,000 mg/day,” said researchers.
They acknowledged that the included okra treatments vary significantly in their effects due to differences in form (whole vs. powder), processing methods, and nutrient composition. This variability may influence gastric filling, taste, and satiety, which are limitations that could affect the findings.
Future research should aim to differentiate these effects to provide a clearer understanding of the impact of various okra preparations on health outcomes, concluded the researchers.
Source: Frontiers in Nutrition
DOI: https://doi.org/10.3389/fnut.2024.1454286
“The cardiometabolic benefits of okra-based treatment in prediabetes and diabetes: a systematic review and meta-analysis of randomized controlled trials”
Authors: Hossein Bahari, Mostafa Shahraki Jazinaki et al.
