Volume 15, Issue 3 (9-2013)
yafte 2013, 15(3): 95-104 |
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Ejtahed H, Mohtadi Nia J, Homayouni Rad A, Niafar M, Asghari Jafarabadi M. The effects of probiotic yoghurt on C-Reactive Protein in type 2 diabetic patients. yafte 2013; 15 (3) :95-104
URL: http://yafte.lums.ac.ir/article-1-1371-en.html
URL: http://yafte.lums.ac.ir/article-1-1371-en.html
Hanoyesadat Ejtahed 
, Javad Mohtadi Nia * , Aziz Homayouni Rad , Mitra Niafar , Mohamad Asghari Jafarabadi
, Javad Mohtadi Nia * , Aziz Homayouni Rad , Mitra Niafar , Mohamad Asghari Jafarabadi
Abstract: (15394 Views)
Background: Chronic inflammation plays a major role in the progression of diabetes and its cardiovascular complications. The aim of the present study was to investigate the effects of probiotic yoghurt on blood sugar and C-Reactive Protein concentration as inflammatory factor in type 2 diabetic patients.
Materials and Methods: This double-blind, randomized clinical trial was conducted on 60 type 2 diabetic patients (23 males and 37 females) in Sina hospital in Tabriz. Subjects in intervention group consumed daily 300 gram of probiotic yoghurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and subjects in control group consumed daily 300 gram of conventional yoghurt for 6 weeks. Dietary intakes, anthropometric measurements and biochemical parameters were measured at the baseline and at the end of the study. Statistical analyses were performed by SPSS software using analysis of covariance and paired samples T-test.
Results: Probiotic yoghurt consumption significantly decreased C-Reactive Protein concentration (P<0.05).The mean fasting blood sugar and glycosylated hemoglobin were significantly lower in probiotic yoghurt group compared with the control group after intervention (P<0.05
Conclusion: Consumption of probiotic yoghurt improved C-Reactive Protein concentration in type 2 diabetic patients. Probiotic yoghurt consumption is recommended as auxiliary therapy in type 2 diabetic patients.
Type of Study: Research |
Received: 2013/11/9 | Accepted: 2013/11/9 | Published: 2013/11/9
Received: 2013/11/9 | Accepted: 2013/11/9 | Published: 2013/11/9
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