effects of yogurt and yogurt plus shallot consumption on lipid profiles in type 2 diabetic women

Background: identifcation of food with lowering cholesterol level properties plays a vital role to control impaired lipid profle among type 2 diabetic patients. the current study aimed to evaluate the effects of yogurt and yogurt plus shallot intake on lipid profles in type 2 diabetic women. methods: forty-eight participants with type 2 diabetes were enrolled in this study. participants in the frst group (n = 22) received 150 ml of low‑fat yogurt (1.5% fat) and those in the second group (n = 26) received 150 ml of low‑fat yogurt (1.5% fat) plus shallot for 10 weeks. serum triglyceride (tg), low‑density lipoprotein cholesterol (ldl‑c), total cholesterol (tc) concentrations, and fasting blood sugar (fbs) were measured before and after each intervention. results: comparison of parameters between two groups after intervention showed that tg and tc concentrations decreased more in participants who consumed yogurt plus shallot than who consumed yogurt (p = 0.003 and p = 0.04, respectively), also ldl‑c level of participants who were in yogurt plus shallot group was lower than that of participants in yogurt group, but this difference was marginally signifcant (p = 0.06). however, fbs level was not statistically different between two groups. conclusions: this study found that yogurt plus shallot intake signifcantly decreased ldl-c, tg, and tc levels in diabetic women compared with yogurt intake.