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Yogurt drink decreases inflammatory markers in patients with type 2 diabetes

Posted on: April 2, 2012   by  Vitamin D Council


Researchers found the yogurt drink “doogh” fortified with vitamin D significantly reduced inflammatory markers in patients with type 2 diabetes.

Tirang Neyestani, PhD, of Beheshti University of Medical Sciences in Tehran, Iran, and colleagues conducted a double-blind, randomized controlled trial over 12 weeks in 90 patients with type 2 diabetes.

Patients were randomly assigned to one of three groups, plain yogurt, yogurt plus vitamin D, or yogurt plus vitamin D and calcium.

Multiple inflammatory markers were reduced in participants who ate yogurt fortified with vitamin D, or D and calcium yogurt. The researchers also reported an increase in adiponectin, a hormone known to have anti-inflammatory properties and regulates glucose metabolism.

The authors acknowledged that the study is limited due to 75% of the patients being vitamin D deficient before supplementation began. They call for further research to investigate further potential benefits of vitamin D on inflammatory markers.


Neyestani TR, et al. Improvement of Vitamin D Status via Daily Intake of Fortified Yogurt Drink Either with or without Extra Calcium Ameliorates Systemic Inflammatory Biomarkers, including Adipokines, in the Subjects with Type 2 Diabetes.The Journal of Clinical Endocrinology and Metabolism. March 2012.

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