Effects of Yogurt and Yogurt Plus Shallot Consumption on Lipid Profles in Type 2 Diabetic Women

Sanaz Mehrabani, Behnod Abbasi, Leila Darvishi, Mehdi Asemi Esfahani, Zahra Maghsoudi, Hossein KhosraviBoroujeni, Reza Ghiasvand

Abstract


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.

Keywords: Shallot, type II diabetes, yogurt


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