<![CDATA[Type 2 Diabetes Mellitus (T2DM) is a global health concern that is projected to increase, exceeding three-quarters of a billion people worldwide by 2045. T2DM is consistently associated with hyperglycemia, insulin resistance, and impaired pancreatic function, which results in insufficient insulin production to regulate blood glucose levels. Local food sources rich in dietary fiber, such as sorghum (Sorghum spp.), are often associated with T2DM management through gut microbiota-derived metabolites or probiotics, which help improve insulin sensitivity and produce short-chain fatty acids. This review aims to analyze previously conducted randomized controlled studies to determine the relationship between sorghum consumption and its effects on blood glucose levels. A comprehensive study was conducted online using published databases covering relevant literature from the past 10 years up to 2025. Six final publications were selected, encompassing various types of studies involving sorghum with diverse intervention targets and intervention forms. The analytical findings indicate that sorghum may indirectly contribute to reducing blood glucose and insulin levels through its nutritional and bioactive components, including resistant starch, polyphenols, 3-deoxyanthocyanidins, and policosanol.]]>
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