The effect of daily consumption of Iranian yogurt drink doogh fortified with vitamin D or vitamin D plus calcium on the serum advanced glycation end products (AGEs) and oxidized LDL concentrations in type 2 diabetes patients: a randomized clinical trial

High levels of advanced glycation end products (AGEs) and oxidative stress play a key role in development of complications in type 2 diabetes (T2D). It has been reported that glycemic optimizing affects vitamin D in patients with T2D. The purpose of this study was to compare the efficacy of daily consumption of vitamin D and vitamin D-calcium-fortified yogurt drink on serum levels of AGEs and ox-LDL in T2D patients.

Sixty diabetic subjects aged 30-60 years were assigned randomly to one of the three groups: 1- plain yogurt drink; 2-yogurt drink fortified with 500IU cholecalciferol per 250 mL bottle; and 3- yogurt drink fortified with 500IU cholecalciferol and 250 mg calcium per 250 mL bottle. Participants were instructed to consume 2 bottles of the yogurt drink daily for 12 weeks. The anthropometric، dietary and laboratory assessments were done at baseline and at the end of intervention.

Mean serum 25-hydroxyvitamin D increased significantly from 40. 6±30. 1 to 76. 8±32. 6 nmol/L (p<0. 001) in group 2 and from 45. 1±38. 7 to 72. 7±35. 3nmol/L in group 3. Fasting glucose (p =0. 016 and p=0. 040، respectively)، insulin (p<0. 001 and p=0. 009، respectively)، HbA1c (p=0. 001 and p=0. 003، respectively)، HOMA-IR (p<0. 001 and p=0. 002، respectively) and serum level of AGEs (p=0. 029 and p=0. 001، respectively) decreased significantly. There was no significant within and between group changes in ox-LDL serum levels.

Our results showed that daily intake of 1000 IU vitamin D with or without calcium significantly increased serum levels of 25 (OH) D، improved glycemic control and decreased serum levels of AGEs but had no effect on ox-LDL levels in diabetic patients.