| چکیده انگلیسی مقاله |
The effects of probiotic yoghurt consumption on blood pressure and serum lipids in type 2 diabetic patients: Randomized clinical trial Ejtahed H1, Mohtadi Nia J*2, Homayouni Rad A3, Niafar M4, Asghari Jafarabadi M5, Mofid V6 1- M.Sc in Nutrition Science, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. 2-*Corresponding author: Associate Prof, Dept. of Food Science and Technology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. E-mail: jmohtadinia@yahoo.com 3- Assistant Professor, Dept. of Food Science and Technology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. 4- Associate Professor, Dept. of endocrinal glands, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran. 5- Assistant Professor, Dept. of Statistics and Epidemiology and National Public Health Management Center (NPMC), Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. 6- M.Sc in Food Technology, Iran Dairy Industries Company, Tehran, Iran. Received 18 Mar, 2011 Accepted 10 Jun, 2011 Background and Objective:Considering the high prevalence of hypertension and dyslipidemia in type 2 diabetic patients, the aim of the present study was to investigate the effects of probiotic yoghurt on blood pressure and serum lipid concentrations in these patients. Materials and Methods:In this controlled, double-blind, randomized clinical trial, 60 patients (23 males and 37 females) with type 2 diabetes and an LDL-cholesterol level higher than 100 mg/dL were assigned to one of two groups. Subjects in the intervention group consumed daily 300 gr of probiotic yoghurt containing Lactobacillus acidophilus and Bifidobacterium lactis, and those in the control group consumed daily 300 gr of conventional yoghurt, for 6 weeks. Dietary intakes, anthropometric measurements, blood pressure and serum lipids concentrations were measured at the baseline and at the end of the study. Statistical analyses were performed using the SPSS software, the statistical tests being analysis of covariance and paired-samples t-test. Results: Systolic and diastolic blood pressure remained unchanged in both groups, while the total cholesterol and LDL-cholesterol concentrations decreased by 4.54% and 7.45% in the intervention group, respectively, as compared with the control values (P = 0.008 andP = 0.004, respectively). However, no significant differences were observed between the initial and final triglyceride and HDL-cholesterol concentrations in the intervention group. Conclusion:Consumption of probiotic yoghurt can decrease the total cholesterol and LDL-cholesterol in type 2 diabetic patients however, it has no effect on blood pressure. This study shows that probiotic yoghurt may help reduce cardiovascular disease risk factors in type 2 diabetes. Keywords: Probiotic yoghurt, Type 2 diabetes, Blood pressure, Serum lipids |