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Iran J Public Health. 2015 Feb;44(2):228-37.

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 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.

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 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.

KEYWORDS:

Diabetes; Glucose; Kefir; Lipid profile; Probiotic fermented milk

PMID:
25905057
PMCID:
PMC4401881

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