Effect of probiotic fermented milk (Kefir) on glycemic control and lipid profile in type 2 diabetic patients: A randomized double-blind placebo-controlled clinical trial

Background: diabetes is a global health problem in the world. probiotic food has anti-diabetic property. the aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus. methods: this randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 years.patients were randomly and equally (n=30) assigned to consume either probiotic fermented milk (kefir) or conventional fermented milk (dough) for 8 weeks. probiotic group consumed 600 ml/day probiotic fermented milk containing lactobacillus casei,lactobacillus acidophilus and bifidobacteria and control group consumed 600 ml/day conven-tional fermented milk.blood samples tested for fasting blood glucose,hba1c,triglyceride (tg),total cholesterol,hdl-c and ldl-c at the baseline and end of the study. results: the comparison of fasting blood glucose between two groups after intervention was statistically significant (p=0.01). after intervention,reduced hba1c compared with the baseline value in probiotic fermented milk group was statistically significant (p=0.001),also the hba1c level significantly decreased in probiotic group in comparison with control group (p=0.02) adjusting for serum levels of glucose,baseline values of hba1c and energy intake accord-ing to ancova model. serum triglyceride,total cholesterol,ldl-cholesterol and hdl- cholesterol levels were not shown significant differences between and within the groups after intervention. conclusion: probiotic fermented milk can be useful as a complementary or adjuvant therapy in the treatment of dia-betes. © 2015,iranian journal of public health. all rights reserved.