The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes
Background: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran. Recently, pumpkin consumption is recognized as one of the herbs in treatment of the diabetes. In addition, consumption of fermente...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Isfahan University of Medical Sciences
2014-06-01
|
| Series: | مجله دانشکده پزشکی اصفهان |
| Subjects: | |
| Online Access: | http://jims.mui.ac.ir/index.php/jims/article/view/3598 |
| _version_ | 1797710303461376000 |
|---|---|
| author | Azadeh Bayat Motahar Heydaribeni Awat Feizi Bijan Iraj Reza Ghiasvand Gholamreza Askari |
| author_facet | Azadeh Bayat Motahar Heydaribeni Awat Feizi Bijan Iraj Reza Ghiasvand Gholamreza Askari |
| author_sort | Azadeh Bayat |
| collection | DOAJ |
| description | Background: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran. Recently, pumpkin consumption is recognized as one of the herbs in treatment of the diabetes. In addition, consumption of fermented dairy products and probiotics have beneficial effects on people with type II diabetes. The aim of this study was investigation the effect of pumpkin and probiotic yogurt consumption separately or/and simultaneously on type II diabetes.
Methods: This was a parallel randomized clinical trial study. 80 eligible participants randomly were divided to 4 groups: 1- green pumpkin (100 g); 2- probiotic yoghurt (150 g); 3- pumpkin and probiotic yoghurt (100 g pumpkin plus 150 g yoghurt); and 4- control (dietary advice). Pumpkin and probiotic yoghurt were consumed at lunch time.
Findings: Total cholesterol levels decreased in all intervention groups; however these changes in probiotic yogurt and probiotic yogurt + pumpkin groups were significant. In all interventional groups, the level of triglyceride decreased and the level of high-density lipoprotein (HDL) increased; the changes were significant in yogurt + pumpkin group. Probiotic yogurt consumption separately or simultaneously with pumpkin decreased the level of low-density lipoprotein (LDL). All interventional treatments led to significantly decreased fasting blood sugar (FBS), glycated hemoglobin (HbA1C) and high sensitivity c-reactive protein (hsCRP). Systolic and diastolic blood pressures (SBP and DBP) decreased significantly in pumpkin and probiotic yogurt groups.
Conclusion: According to present study, pumpkin consumption separately or simultaneously with probiotic yogurt have beneficial effects on lipid profiles, FBS, HbA1C and hsCRP. |
| first_indexed | 2024-03-12T06:50:14Z |
| format | Article |
| id | doaj.art-7ac168bfd1de47f08182743408293f41 |
| institution | Directory Open Access Journal |
| issn | 1027-7595 1735-854X |
| language | fas |
| last_indexed | 2024-03-12T06:50:14Z |
| publishDate | 2014-06-01 |
| publisher | Isfahan University of Medical Sciences |
| record_format | Article |
| series | مجله دانشکده پزشکی اصفهان |
| spelling | doaj.art-7ac168bfd1de47f08182743408293f412023-09-03T00:20:03ZfasIsfahan University of Medical Sciencesمجله دانشکده پزشکی اصفهان1027-75951735-854X2014-06-01322835805891590The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II DiabetesAzadeh Bayat0Motahar Heydaribeni1Awat Feizi2Bijan Iraj3Reza Ghiasvand4Gholamreza Askari5MSc Student, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center AND Student Research Committee, Isfahan University of Medical Sciences, Isfahan, IranPhD Student, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, IranAssociate Professor, Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, IranAssociate Professor, Endocrine and Metabolism Research Center, School of Medicine, Isfahan University of Medical Sciences, Isfahan, IranAssistant Professor, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, IraPhD Student, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, IranBackground: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran. Recently, pumpkin consumption is recognized as one of the herbs in treatment of the diabetes. In addition, consumption of fermented dairy products and probiotics have beneficial effects on people with type II diabetes. The aim of this study was investigation the effect of pumpkin and probiotic yogurt consumption separately or/and simultaneously on type II diabetes. Methods: This was a parallel randomized clinical trial study. 80 eligible participants randomly were divided to 4 groups: 1- green pumpkin (100 g); 2- probiotic yoghurt (150 g); 3- pumpkin and probiotic yoghurt (100 g pumpkin plus 150 g yoghurt); and 4- control (dietary advice). Pumpkin and probiotic yoghurt were consumed at lunch time. Findings: Total cholesterol levels decreased in all intervention groups; however these changes in probiotic yogurt and probiotic yogurt + pumpkin groups were significant. In all interventional groups, the level of triglyceride decreased and the level of high-density lipoprotein (HDL) increased; the changes were significant in yogurt + pumpkin group. Probiotic yogurt consumption separately or simultaneously with pumpkin decreased the level of low-density lipoprotein (LDL). All interventional treatments led to significantly decreased fasting blood sugar (FBS), glycated hemoglobin (HbA1C) and high sensitivity c-reactive protein (hsCRP). Systolic and diastolic blood pressures (SBP and DBP) decreased significantly in pumpkin and probiotic yogurt groups. Conclusion: According to present study, pumpkin consumption separately or simultaneously with probiotic yogurt have beneficial effects on lipid profiles, FBS, HbA1C and hsCRP.http://jims.mui.ac.ir/index.php/jims/article/view/3598PumpkinProbiotic yogurtType II diabetesGlycemic responseLipid profileInflammatory marker |
| spellingShingle | Azadeh Bayat Motahar Heydaribeni Awat Feizi Bijan Iraj Reza Ghiasvand Gholamreza Askari The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes مجله دانشکده پزشکی اصفهان Pumpkin Probiotic yogurt Type II diabetes Glycemic response Lipid profile Inflammatory marker |
| title | The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes |
| title_full | The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes |
| title_fullStr | The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes |
| title_full_unstemmed | The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes |
| title_short | The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes |
| title_sort | effect of pumpkin and probiotic yogurt consumption separately or and simultaneously on type ii diabetes |
| topic | Pumpkin Probiotic yogurt Type II diabetes Glycemic response Lipid profile Inflammatory marker |
| url | http://jims.mui.ac.ir/index.php/jims/article/view/3598 |
| work_keys_str_mv | AT azadehbayat theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT motaharheydaribeni theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT awatfeizi theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT bijaniraj theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT rezaghiasvand theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT gholamrezaaskari theeffectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT azadehbayat effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT motaharheydaribeni effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT awatfeizi effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT bijaniraj effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT rezaghiasvand effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes AT gholamrezaaskari effectofpumpkinandprobioticyogurtconsumptionseparatelyorandsimultaneouslyontypeiidiabetes |