Effects of probiotic yogurt consumption on lipid profile in type 2 diabetic patients: A randomized controlled clinical trial

Background: Alteration in plasma lipid and lipoprotein profi le has been documented in diabetic patients. Th e purpose of this study was to compare the eff ect of probiotic and conventional yogurt on lipid profi le in t ype 2 diabetes mellitus patients. Materials and Methods: A total of 44 patients with type 2 diabetes aged 30-60 years old who had low density lipoprotein cholesterol (LDL-c) ≥100 mg/dl enrolled in this randomized, double – blind controlled trial and were assigned to two intervention and control groups. Th e subjects in the intervention group consumed 300 g/d probiotic yogurt containing Lactobacillus acidophilus La-5 and Bifi dobacterium lactis Bb-12 and subjects in the control group consumed 300 g/d conventional yogurt for 8 weeks. Anthropometric indices, dietary intake, and serum lipid profi le were evaluated at the beginning and end of the intervention. Independent-sample t-test, paired sample t-test, ANCOVA, and repeated measures were used for statistical analysis. Results: Th e consumption of probiotic yogurt caused signifi cant decrease in LDL-c/high density lipoprotein cholesterol (HDL-c) ratio (3.13 ± 1.00-2.07 ± 0.71, P = 0.016). Th e levels of HDL-c were increased signifi cantly (43.66 ± 6.80-50.42 ± 6.64, P = 0.023) in the intervention group postintervention. However, there were no signifi cant diff erences in triglyceride and total cholesterol levels between two groups postintervention (P < 0.05). Conclusion: It is suggested that probiotic yogurt consumption may be used as an alternative prevention approach and treatment method to improve dyslipidemia in patients with type 2 diabetes.