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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

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.
Journal of functional foods 2019 v.52 pp. 116-120
blood lipids, blood serum, cholesterol, fortified foods, hyperlipidemia, lipid composition, patients, randomized clinical trials, triacylglycerols, vitamin D, vitamin D deficiency, vitamin supplements, yogurt
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.