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.

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.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 conventional 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.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 according 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.probiotic fermented milk can be useful as a complementary or adjuvant therapy in the treatment of diabetes.