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Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial

Author:
Mostafai, Roghayeh, Nachvakc, Seyed Mostafa, Mohammadi, Reza, Rocha, Ramon S., da Silva, Marcia C., Esmerino, Erick A., Nascimento, Kamila O., Cruz, Adriano G., Mortazavian, Amir M.
Source:
Journal of functional foods 2019 v.52 pp. 116-120
ISSN:
1756-4646
Subject:
blood lipids, blood serum, cholesterol, fortified foods, hyperlipidemia, lipid composition, patients, randomized clinical trials, triacylglycerols, vitamin D, vitamin D deficiency, vitamin supplements, yogurt
Abstract:
In this study, the effect of vitamin D-fortified yogurt consumption and oral vitamin D supplementation on serum lipid profile in pre-diabetic patients with hyperlipidemia was investigated. This study was performed on 60 pre-diabetes patients who were randomly divided into two groups: group A (recipient of fortified yogurt with 1000 IU vitamin D) and group B (recipient of oral vitamin D supplement in a dose of 1000 IU) for three months. The mean serum level of 25(OH) D3 was increased significantly in the fortified yogurt group (P = 0.001) and the oral supplement group (p < 0.001). The within-group analysis of lipid indices showed a significant reduction in the mean serum triglyceride levels in the fortified yogurt group (P = 0.001) and oral supplement group (P < 0.001), Also, showed a significant reduction in mean serum total cholesterol, LDL-C (P < 0.001) and HDL-C (P = 0.01) in both groups. The between-group comparison analysis of mean lipid indices changes showed that serum level of Triglyceride in oral supplement group were significantly more than fortified yogurt group (P = 0.03). Yogurt fortification with vitamin D could be suitable strategy to reduce the prevalence of vitamin D deficiency and consequently to improve the serum lipid profile in hyperlipidemic individuals.
Agid:
6287231