Effect of Tamarillo Juice Consumption on Hemoglobin Levels and Wound Healing in Patients with Diabetic Foot Ulcers
https://doi.org/10.53770/medica.v8i6.975
Keywords
Diabetic Food Ulcers Hemoglobin Tamarillo Wound HealingAbstract
Anemia is a common but often overlooked complication in patients with diabetic foot ulcers (DFUs), and reduced hemoglobin levels are associated with delayed wound healing and adverse clinical outcomes. This study aimed to evaluate the effect of tamarillo (Solanum betaceum) juice consumption on hemoglobin levels and wound healing in patients with diabetic foot ulcers in Poso Regency, Indonesia. A quasi-experimental study with a pretest–posttest control group design was conducted involving 38 patients with diabetic foot ulcers receiving treatment at independent nursing practices. Participants were assigned to either an intervention group, which consumed 250 mL of tamarillo juice daily for four weeks in addition to standard wound care, or a control group that received standard wound care alone. Hemoglobin levels were measured using a calibrated hematology analyzer, while wound healing was assessed using the Bates-Jensen Wound Assessment Tool before and after the intervention. Data were analyzed using paired and independent statistical tests according to data distribution, with a significance level of p < 0.05. After four weeks, the intervention group demonstrated significantly higher hemoglobin levels than the control group (11.52 vs. 10.95 g/dL; p = 0.019) and significantly better wound healing outcomes, as indicated by lower Bates-Jensen scores (22.11 vs. 32.32; p < 0.001). These findings suggest that tamarillo juice may serve as a beneficial adjunctive nutritional intervention for improving hemoglobin levels and promoting wound healing in patients with diabetic foot ulcers. However, given the quasi-experimental design and relatively small sample size, further large-scale randomized controlled trials are warranted to confirm these findings and establish their clinical applicability.
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