Author/Authors :
OSTADRAHIMI, Alireza Dept. of Nutrition, Biochemistry and Diet Therapy - School of Nutrition, Nutrition Research Center - Tabriz University of Medical Sciences, Tabriz, Iran , TAGHIZADEH, Akbar Dept. of Animal Science - School of Agriculture - University of Tabriz, Tabriz, Iran , MOBASSERI, Majid Dept. of Internal Medicine - School of Medicine, Bone Research Center - Tabriz University of Medical Sciences, Tabriz, Iran , FARRIN Nazila Dept. of Nutrition, Biochemistry and Diet Therapy - School of Nutrition, Student Research Committee, Nutrition Research Center - Tabriz University of Medical Sciences, Tabriz, Iran , PAYAHOO, Laleh Dept. of Nutrition, Biochemistry and Diet Therapy - School of Nutrition, Nutrition Research Center - Tabriz University of Medical Sciences, Tabriz, Iran , BEYRAMALIPOOR, Zahra Dept. of Animal Science - School of Agriculture - University of Tabriz, Tabriz, Iran , VAHEDJABBARI, Morteza Dept. of Nutrition, Biochemistry and Diet Therapy - School of Nutrition - Tabriz University of Medical Sciences, Tabriz, Iran
Abstract :
Background: Diabetes is a global health problem in the world. Probiotic food has anti-diabetic property. The aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus.
Methods: This randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 years.Patients were randomly and equally (n=30) assigned to consume either probiotic fermented milk (kefir) or conventional fermented milk (dough) for 8 weeks. Probiotic group consumed 600 ml/day probiotic fermented milk containing Lactobacillus casei, Lactobacillus acidophilus and Bifidobacteria and control group consumed 600 ml/day conven-tional fermented milk.Blood samples tested for fasting blood glucose, HbA1C, triglyceride (TG), total cholesterol, HDL-C and LDL-C at the baseline and end of the study.
Results: The comparison of fasting blood glucose between two groups after intervention was statistically significant (P=0.01). After intervention, reduced HbA1C compared with the baseline value in probiotic fermented milk group was statistically significant (P=0.001), also the HbA1C level significantly decreased in probiotic group in comparison with control group (P=0.02) adjusting for serum levels of glucose, baseline values of HbA1c and energy intake accord-ing to ANCOVA model. Serum triglyceride, total cholesterol, LDL-cholesterol and HDL- cholesterol levels were not shown significant differences between and within the groups after intervention.
Conclusion: Probiotic fermented milk can be useful as a complementary or adjuvant therapy in the treatment of dia-betes.
Keywords :
Probiotic fermented milk , Kefir , Diabetes , Lipid profile , Glucose
