THE EFFECT OF DAILY CONSUMPTION OF IRANIAN YOGURT DRINK DOOGH FORTIFIED WITH VITAMIN D OR VITAMIN D PLUS CALCIUM ON THE SERUM ADVANCED GLYCATION END PRODUCTS (AGES) AND OXIDIZED LDL CONCENTRATIONS IN TYPE 2 DIABETES PATIENTS: A RANDOMIZED CLINICAL TRIAL

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TAYEBINEJAD N.; NEYESTANI T.R.; RASHIDKHANI B.; NIKOOYEH B.; KALAYI A.; SHARIATZADEH N.; ZAHEDIRAD M.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2012 | Volume:7 | Issue:3 (26) Page(s): 1-9

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Title

THE EFFECT OF DAILY CONSUMPTION OF IRANIAN YOGURT DRINK DOOGH FORTIFIED WITH VITAMIN D OR VITAMIN D PLUS CALCIUM ON THE SERUM ADVANCED GLYCATION END PRODUCTS (AGES) AND OXIDIZED LDL CONCENTRATIONS IN TYPE 2 DIABETES PATIENTS: A RANDOMIZED CLINICAL TRIAL

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Keywords

25(OH) DQ3

ADVANCED GLYCATION END PRODUCTSQ3

OX-LDLQ3

FORTIFICATIONQ2

TYPE 2 DIABETESQ3

Abstract

Background and Objective: High levels of ADVANCED GLYCATION END PRODUCTS (AGEs) and oxidative stress play a key role in development of complications in TYPE 2 DIABETES (T2D). It has been reported that glycemic optimizing affects vitamin D in patients with T2D. The purpose of this study was to compare the efficacy of daily consumption of vitamin D and vitamin D-calcium-fortified yogurt drink on serum levels of AGEs and OX-LDL in T2D patients.Materials and Methods: Sixty diabetic subjects aged 30-60 years were assigned randomly to one of the three groups: 1- plain yogurt drink; 2-yogurt drink fortified with 500IU cholecalciferol per 250 mL bottle; and 3- yogurt drink fortified with 500IU cholecalciferol and 250 mg calcium per 250 mL bottle. Participants were instructed to consume 2 bottles of the yogurt drink daily for 12 weeks. The anthropometric, dietary and laboratory assessments were done at baseline and at the end of intervention.Results: Mean serum 25-hydroxyvitamin D increased significantly from 40.6±30.1 to 76.8±32.6 nmol/L (p<0.001) in group 2 and from 45.1±38.7 to 72.7±35.3nmol/L in group 3. Fasting glucose (p=0.016 and p=0.040, respectively), insulin (p<0.001 and p=0.009, respectively), HbA1c (p=0.001 and p=0.003, respectively), HOMA-IR (p<0.001 and p=0.002, respectively) and serum level of AGEs (p=0.029 and p=0.001, respectively) decreased significantly. There was no significant within and between group changes in OX-LDL serum levels.Conclusion: Our results showed that daily intake of 1000 IU vitamin D with or without calcium significantly increased serum levels of 25(OH) D, improved glycemic control and decreased serum levels of AGEs but had no effect on OX-LDL levels in diabetic patients.

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APA: Copy

TAYEBINEJAD, N., NEYESTANI, T.R., RASHIDKHANI, B., NIKOOYEH, B., KALAYI, A., SHARIATZADEH, N., & ZAHEDIRAD, M.. (2012). THE EFFECT OF DAILY CONSUMPTION OF IRANIAN YOGURT DRINK DOOGH FORTIFIED WITH VITAMIN D OR VITAMIN D PLUS CALCIUM ON THE SERUM ADVANCED GLYCATION END PRODUCTS (AGES) AND OXIDIZED LDL CONCENTRATIONS IN TYPE 2 DIABETES PATIENTS: A RANDOMIZED CLINICAL TRIAL. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(3 (26)), 1-9. SID. https://sid.ir/paper/121237/en

Vancouver: Copy

TAYEBINEJAD N., NEYESTANI T.R., RASHIDKHANI B., NIKOOYEH B., KALAYI A., SHARIATZADEH N., ZAHEDIRAD M.. THE EFFECT OF DAILY CONSUMPTION OF IRANIAN YOGURT DRINK DOOGH FORTIFIED WITH VITAMIN D OR VITAMIN D PLUS CALCIUM ON THE SERUM ADVANCED GLYCATION END PRODUCTS (AGES) AND OXIDIZED LDL CONCENTRATIONS IN TYPE 2 DIABETES PATIENTS: A RANDOMIZED CLINICAL TRIAL. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;7(3 (26)):1-9. Available from: https://sid.ir/paper/121237/en

IEEE: Copy

N. TAYEBINEJAD, T.R. NEYESTANI, B. RASHIDKHANI, B. NIKOOYEH, A. KALAYI, N. SHARIATZADEH, and M. ZAHEDIRAD, “THE EFFECT OF DAILY CONSUMPTION OF IRANIAN YOGURT DRINK DOOGH FORTIFIED WITH VITAMIN D OR VITAMIN D PLUS CALCIUM ON THE SERUM ADVANCED GLYCATION END PRODUCTS (AGES) AND OXIDIZED LDL CONCENTRATIONS IN TYPE 2 DIABETES PATIENTS: A RANDOMIZED CLINICAL TRIAL,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 3 (26), pp. 1–9, 2012, [Online]. Available: https://sid.ir/paper/121237/en

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