Volume 22, Issue 6 (Jan-Feb 2015)
JSSU 2015, 22(6): 1631-1643 |
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mohammadi F, Veissi M, Haidari F, Shahbazian H, mohammad shahi M. Effects of Probiotic Yogurt Consumption on Cardiovascular Disease Risk Factors in Subjects with Type 2 Diabetes. JSSU 2015; 22 (6) :1631-1643
URL: http://jssu.ssu.ac.ir/article-1-2767-en.html
URL: http://jssu.ssu.ac.ir/article-1-2767-en.html
Abstract: (7500 Views)
Introduction: Cardiovascular disease is more prevalent in patients with type 2 diabetes. Regarding the role of probiotics in control of inflammation and modulating the lipid profile, this study assess the effect of probiotic and conventional yogurt on inflammatory markers and lipid profile in type 2 diabetic patients.
Methods: Forty- four subjects with type 2 diabetes were randomly assigned to two intervention and control groups. The intervention group consumed 300 g/d probiotic yogurt (enriched with Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12) and the other consumed 300g/d conventional yogurt for 8 weeks. Anthropometric indices, dietary intakes, inflammatory markers and lipid profile were evaluated before and at the end of intervention.
Results: The consumption of probiotic yogurt significantly decrease in glycosylated hemoglobin (HbA1c,p=0.032). Also, TNF-α levels and atherogenic indices (LDL-c / HDL-c) reduced in intervention group at the end of the study (p=0.040 and P= 0.002, respectively). There was a significant increase in HDL-c in probiotic group (p=0.007). No significant changes were observed in biochemical parameters in conventional yogurt (P> 0.05 ).
Conclusion: Consumption of probiotic yogurt improved lipid profile and some inflammatory biomarkers in patients with type 2 diabetes. Also, probiotic yogurt caused significant decrease in HbA1c. It is suggested that probiotic yogurt may be used as an adjunct therapy to reduce the cardiovascular disease risk factors in type 2 diabetes mellitus patients
Type of Study: Original article |
Subject:
Nutrition
Received: 2014/04/5 | Accepted: 2014/08/23 | Published: 2015/01/21
Received: 2014/04/5 | Accepted: 2014/08/23 | Published: 2015/01/21
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