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Vitamin D Supplementation Decreased Body Weight and Body Mass Index of Iranian Type-2 Diabetic Patients: A Randomised Clinical Trial Study



Rad EY1 ; Saboori S1 ; Falahi E1 ; Djalali M2
Authors
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Authors Affiliations
  1. 1. Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
  2. 2. Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Source: Malaysian Journal of Nutrition Published:2018

Abstract

Introduction: Vitamin D as a common deficient micronutrient possibly plays an important role in body weight management. The aim of this study was to assess possible effects of vitamin D supplementation on anthropometric parameters of type-2 diabetic patients. Methods: Participants of this randomised controlled trial were 28 type-2 diabetic patients who received 4000 IU/day vitamin D and 30 patients who received placebo for two months. All patients were selected from the Iranian Diabetes Association (IDA), Tehran, Iran. Weight, height, body mass index, waist circumference, hip circumference and waist to hip ratio (WHR) were determined before and after the intervention. Dietary information was obtained using a 3-day food record. Results: Results showed a significant decrease in bodyweight (from 75.73±3.09 kg to 74.63±3.04 kg, p = 0.002), BMI (from 27.94±0.92 kg/m2 to 27.544±0.90 kg/m2, p = 0.001); waist circumference (from 92.56±2.33 cm to 91.05±2.27 cm, p = 0.004); and hip circumference (from 104.19±1.88 cm to 102.35±1.88 cm, p = 0.029) in the vitamin D group. Food record analysis showed that the percent of total calorie intake from dietary carbohydrates increased (from 50.40±1.38% to 53.14±1.53%, p = 0.023) and from fat, it decreased (from 38.43±1.30% to 35.22±1.49%, p = 0.011) significantly in the vitamin D group at the end of the intervention. Conclusion: Supplementation with vitamin D seems to include beneficial effects on bodyweight management in type-2 diabetic patients. However, the percentage of total calorie intake from each macronutrient should be considered. © 2018 Malaysian Journal of Nutrition.
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