Vitamin D may improve glycemic status in type 2 diabetes
Nikooyeh et al. in Iran investigated the impact of vitamin D along with calcium through yogurt drinks in patients with type 2 diabetes. Ninety patients were randomized into one of three groups: a control yogurt drink (no vitamin D and 150 mg of calcium), vitamin D-fortified yogurt drink (500 IU of vitamin D and 150 mg of calcium), or vitamin D and calcium-fortified yogurt drink (500 IU of vitamin D and 250 mg of calcium). Each patient consumed the specified yogurt drink twice daily for 12 weeks. The researchers measured levels of fasting serum glucose (sugar in the blood), glycated hemoglobin (approximate amount of blood sugar in the past 2 to 3 months), homeostatis model assessment of insulin resistance (decreased ability of insulin to help transport glucose), serum lipid profile (cholesterol), and percentage fat mass at baseline and at the end of 12 weeks.
The researchers found that vitamin D levels increased significantly and by a similar amount in the vitamin D-fortified group and the vitamin D and calcium-fortified group compared to the control group. Glycated hemoglobin and homeostasis model assessment of insulin resistance decreased significantly and by a similar amount for both the vitamin D-fortified group and the vitamin D and calcium-fortified group compared to the control group. Fasting serum glucose, waist circumference, and body mass index also decreased significantly for the vitamin D-fortified group and vitamin D and calcium-fortified group compared to the control group. However, the reductions were slightly greater for the vitamin D-fortified group than the vitamin D and calcium-fortified group.
