International Journal of Preventive Medicine (Int J Prev Med)2008-7802122017072618101810ENFood Security Research Center & Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanFood Security Research Center & Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanStudents’ Research Committee, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, IsfahanFood Security Research Center & Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanFood Security Research Center & Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, IsfahanMenzies Health Institute Queensland, Griffth University, QLDFood Security Research Center & Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan20170726<p><strong><span class="fontstyle0">Background: </span></strong><span class="fontstyle2">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. </span></p><p><strong><span class="fontstyle0">Methods: </span></strong><span class="fontstyle2">Forty-eight participants with type 2 diabetes were enrolled in this study. Participants in the frst group (</span><span class="fontstyle3">n </span><span class="fontstyle2">= 22) received 150 ml of low‑fat yogurt (1.5% fat) and those in the second group (</span><span class="fontstyle3">n </span><span class="fontstyle2">= 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. </span></p><p><strong><span class="fontstyle0">Results: </span></strong><span class="fontstyle2">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 (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.003 and </span><span class="fontstyle3">P </span><span class="fontstyle2">= 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 (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.06). However, FBS level was not statistically different between two groups. </span></p><p><strong><span class="fontstyle0">Conclusions: </span></strong><span class="fontstyle2">This study found that yogurt plus shallot intake signifcantly decreased LDL-C, TG, and TC levels in diabetic women compared with yogurt intake. </span></p><p><strong><span class="fontstyle0" style="color: #00652e;">Keywords: </span></strong><span class="fontstyle3">Shallot, type II diabetes, yogurt</span> <br style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /></p>http://ijpm.mui.ac.ir/index.php/ijpm/article/view/1810http://ijpm.mui.ac.ir/index.php/ijpm/article/download/1810/2099