Yoghurt Consumption, Body Weight Management and Glycemic Control of T2DM Patients

In a large number of epidemiological studies, low-fat dairy consumption has been associated with lower risk of T2DM. However, the number of randomized clinical trials which examine the impact of yoghurt consumption on glycemic control and body weight management of T2DM patients is small and include yoghurts fortified with vitamin D or probiotics. According to our knowledge, fortification of yoghurt with other classes of vitamins beyond vitamin D has not been examined. Vitamins of B-complex hold key-role in energy metabolism. In the state of diabetes mellitus, the requirements for this vitamin class may be higher because of their water solubility and increased excretion. Two groups of patients participated in the study. One group received yoghurt enriched with vitamins B and one group received isocaloric plain yoghurt. In addition, in order to investigate the effect of plain yoghurt on gut hormones, responses to a mixed meal tolerance test were evaluated in the beggining and the end of the dietary intervention.

Inclusion criteria

• BMI 27-36
• HbA1C < 8.5%
• Constant body weight and dietary habits for the last 3 months
• Stable dose of oral medication for at least 3 months
• Diagnosed with T2DM for more than 1 year

Exclusion criteria

• History of cardiovascular, gastrointestinal, renal and endocrinological diseases
• Treatment for weight reduction
• Lactose intolerance
• Allergies to milk and dairy products
• Alcohol consumption (> 2 drinks per day)
• Intake of supplements
• Receiving insulin