Effect of probiotic fermented milk (kefir) on glycemic control and lipid profile
in type 2 diabetic patients: a randomized double-blind placebo-controlled
clinical trial.
Author(s): Ostadrahimi A(1), Taghizadeh A(2), Mobasseri M(3), Farrin N(1), Payahoo L(1),
Beyramalipoor Gheshlaghi Z(2), Vahedjabbari M(4).
Affiliation(s): Author information:
(1)Dept. of Nutrition, Biochemistry and Diet Therapy, School of Nutrition,
Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
(2)Dept. of Animal Science, School of Agriculture, University of Tabriz, Tabriz,
Iran. (3)Dept. of Internal Medicine, School of Medicine, Bone Research Center,
Tabriz University of Medical Sciences, Tabriz, Iran. (4)Dept. of Nutrition,
Biochemistry and Diet Therapy, School of Nutrition, Tabriz University of Medical
Sciences, Tabriz, Iran.
Publication date & source: 2015, Iran J Public Health. , 44(2):228-37
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 conventional
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 according 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 diabetes.
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