Daily consumption of vitamin D– or vitamin D + calcium–fortified yogurt drink improved glycemic control in patients with type 2 diabetes: a randomized clinical trial  

Oleh:

Nikooyeh, Bahareh ; Neyestani, Tirang R ; Farvid, Maryamosadat ; Alavi-Majd, Hamid ; Houshiarrad, Anahita ; Kalayi, Ali ; Shariatzadeh, Nastaran ; Gharavi, A'azam ; Heravifard, Soudabeh ; Tayebinejad, Nima ; Salekzamani, Shabnam ; Zahedirad, Malihe

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 93 no. 04 (Apr. 2011), page 764-771.
Topik: carbohydrates; Vitamin D; Type 2 Diabetes; T2D

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K, A07.K.2011.01 Non-tandon: 2 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Background: Low serum concentrations of 25-hydroxyvitamin D [25(OH)D] have been associated with impaired glucose tolerance and diabetes. Objective: This study aimed to compare the effects of daily intake of vitamin D– or vitamin D3 + calcium–fortified yogurt drink on glycemic status in subjects with type 2 diabetes (T2D). Design: Ninety diabetic subjects were randomly allocated to 3 groups to consume plain yogurt drink (PY; containing no vitamin D and 150 mg Ca/250 mL), vitamin D–fortified yogurt drink (DY; containing 500 IU vitamin D3 and 150 mg Ca/250 mL), or vitamin D + calcium–fortified yogurt drink (DCY; containing 500 IU vitamin D3 and 250 mg Ca/250 mL) twice per day for 12 wk. Fasting serum glucose (FSG), glycated hemoglobin (Hb A1c), homeostasis model assessment of insulin resistance (HOMA-IR), serum lipid profile, and percentage fat mass (FM) were assessed before (baseline) and after the intervention. Results: In both the DY and DCY groups, mean serum 25(OH)D3 improved (+32.8 ± 28.4 and +28.8 ± 16.1 nmol/L, respectively; P < 0.001 for both), but FSG [-12.9 ± 33.7 mg/dL (P = 0.015) and -9.6 ± 46.9 mg/dL (P = 0.035)], Hb A1c [-0.4 ± 1.2% (P < 0.001) and -0.4 ± 1.9% (P < 0.001)], HOMA-IR [-0.6 ± 1.4 (P = 0.001) and -0.6 ± 3.2 (P < 0.001)], waist circumference (-3.6 ± 2.7 and -2.9 ± 3.3; P < 0.001 for both), and body mass index [in kg/m2; -0.9 ± 0.6 (P < 0.001) and -0.4 ± 0.7 (P = 0.005)] decreased significantly more than in the PY group. An inverse correlation was observed between changes in serum 25(OH)D3 and FSG (r = -0.208, P = 0.049), FM (r = -0.219, P = 0.038), and HOMA-IR (r = -0.219, P = 0.005). Conclusion: Daily intake of a vitamin D–fortified yogurt drink, either with or without added calcium, improved glycemic status in T2D patients. This trial was registered at clinicaltrials.gov as NCT01229891.

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