Effects of dairy Products on Fasting Blood Glucose, Insulin Resistance, Blood Pressure, and Lipid Profile in Patients with Type 2 Diabetes: A Randomized, Controlled Clinical Trial

Introduction: This randomized controlled clinical trial aimed to investigate the effects of dairy product consumption on fasting blood glucose, insulin resistance, blood pressure, and lipid profile in patients with type 2 diabetes. Materials and Methods: Ninety-one diabetic patients were randomly assigned to one of the following three groups: group A, <1 serving of dairy products per day; group B, 2-3 servings of dairy products per day; and group C, 4-5 servings of dairy products per day. The biomarkers of fasting blood glucose, insulin resistance, blood pressure, and lipid profile were measured at baseline and after eight weeks of intervention. Results: The Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) score and systolic blood pressure decreased significantly in participants, who consumed 4-5 servings of dairy products per day, compared to the other groups. However, no significant difference was observed in the lipid profile, fasting blood glucose level, weight, waist circumference, or blood pressure between the study groups (P>0.05 for all). Conclusion: The consumption of 4-5 units of high-fat dairy products per day, with a fat content of 2.5%, improved insulin resistance and decreased systolic blood pressure in patients with type 2 diabetes. However, further clinical trials over a longer period of time are needed (Clinical Trial Registry No.: IRCT201207261640N8).