Summary:
In patients with type 2 diabetes and Wagner grade 1-2 diabetic foot ulcers (DFUs), daily topical application of ozonated olive oil (50 g/m³, 5 mL for 4 weeks) significantly improved wound healing, quality of life, glycemic control (HbA1c, FBG, PPG), and lowered hs-CRP inflammation marker compared to standard wound care, though it was associated with no reported adverse side effects.
| PICO | Description |
|---|---|
| Population | Adults aged 18–75 years with type 2 diabetes and Wagner grade 1–2 diabetic foot ulcers treated in a tertiary care center. |
| Intervention | Daily topical ozonated olive oil (50 g/m³ concentration, 5 mL per application) over 4 weeks. |
| Comparison | Standard diabetic foot ulcer care provided at the same medical center without ozonated olive oil. |
| Outcome | Significant improvement in wound healing (BWAT score reduction), enhanced Diabetes Quality of Life scores, reduced HbA1c (7.1% vs. 7.7%, p=0.005), FBG, and PPG levels, and lower hs-CRP levels (2.9 mg/L vs. 3.6 mg/L, p=0.006). No significant changes in IL-6, TNF-α, or lipid profiles. |
Source: Solmaz Vahedi, et al. “Effects of topical ozonated olive oil on lipid profile, quality of life, wound healing and glycemic control in patients with diabetic foot ulcers: a randomized controlled trial.” Read article here.
