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Effects of an Iranian Traditional Fermented Food Consumption on Blood Glucose, Blood Pressure, and Lipid Profile in Type 2 Diabetes: A Randomized Controlled Clinical Trial Publisher Pubmed



Salehi SO1, 2 ; Karimpour F3 ; Imani H1 ; Ghatee MA4, 5 ; Pirouze M6 ; Bahramfard T7
Authors
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Authors Affiliations
  1. 1. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran
  2. 2. Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran
  4. 4. Cellular and Molecular Research Center, Yasuj University of Medical Sciences, Yasuj, Iran
  5. 5. Medical Parasitology and Mycology Department, Yasuj University of Medical Sciences, Yasuj, Iran
  6. 6. Students Research Committee, Yasuj University of Medical Sciences, Yasuj, Iran
  7. 7. Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran

Source: European Journal of Nutrition Published:2022


Abstract

Background: Ash-Kardeh is one of the few fermented foods without a dairy base in Iran, which is traditionally prepared from cereals and plants in the presence of microorganisms (mainly lactic acid bacteria). Purpose: This study aimed to assess the effects of Ash-Kardeh consumption on blood glucose, lipid profile, and blood pressure in type 2 diabetic patients. Methods: Forty-six patients with type 2 diabetes were studied in this randomized controlled clinical trial. Subjects were randomly allocated into intervention (n = 23) and control (n = 23) groups. Individuals of both groups received the usual treatment of diabetic patients, while those in the intervention group, in addition to the usual treatment, received 250 g of Ash-Kardeh daily for 6 weeks. Fasting blood glucose, blood pressure, and lipid profiles were measured before and after the intervention. Results: Compared to the control group, Ash-Kardeh consumption led to a significant decrease in fasting blood glucose (P = 0.003), total cholesterol (P = 0.025), triglyceride (P = 0.003), systolic (P < 0.001), and diastolic blood pressure (P = 0.014) in the intervention group. Also, a significant increase in the concentrations of high-density lipoprotein cholesterol (P = 0.048) was observed after Ash-Kardeh consumption. Conclusion: It seems that Ash-Kardeh consumption could improve high blood glucose, lipid profile, and hypertension in type 2 diabetic patients but does not affect low-density lipoprotein cholesterol concentrations. This study was registered on 2019-09-15 in the Iranian Registry of Clinical Trials (www.irct.ir) with the code number IRCT20170202032367N3. © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany.
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