Injera (Eragrostis tef)-restricted diet’s role in the management of type 2 diabetes: A case study

Injera, a soft, fluffy bread made from Eragrostis tef, is a staple food in Ethiopian and Eritrean cuisine, consumed by over 90 percent of the population in those two countries, including those in diaspora. Despite being marketed as gluten-free, there has been a misconception regarding its impact on blood sugar levels. This case study investigates the efficacy of a diet restricted in injera consumption in reducing hemoglobin A1C (HbA1C) levels over a 90-day period. The intervention emphasizes limited intake of injera. Results indicate a significant reduction from the initial baseline HbA1C level of 7.5% to 5.3% by Day 90, This is a 30% decrease surpassing the recommended target for glycemic control in diabetics. Therefore, despite its gluten-free marketing, injera consumption can significantly impact blood sugar levels. This underscores the importance of understanding the dietary implications of staple foods like injera, especially for individuals managing diabetes.