Effects of Yogurt and Yogurt Plus Shallot Consumption on Lipid Profles in Type 2 Diabetic Women Abstract

Identifcation of food with lowering cholesterol level properties plays a vital role to control impaired lipid profle among type 2 diabetic patients. the current study aimed to evaluate the effects of yogurt and yogurt plus shallot intake on lipid profles in type 2 diabetic women.
Forty-eight participants with type 2 diabetes were enrolled in this study. Participants in the frst group (n = 22) received 150 ml of low‑fat yogurt (1.5% fat) and those in the second group (n = 26) received 150 ml of low‑fat yogurt (1.5% fat) plus shallot for 10 weeks. Serum triglyceride (TG), low‑density lipoprotein cholesterol (LDL‑C), total cholesterol (TC) concentrations, and fasting blood sugar (FBS) were measured before and after each intervention.
comparison of parameters between two groups after intervention showed that TG and TC concentrations decreased more in participants who consumed yogurt plus shallot than who consumed yogurt (P = 0.003 and P = 0.04, respectively), also LDL‑C level of participants who were in yogurt plus shallot group was lower than that of participants in yogurt group, but this difference was marginally signifcant (P = 0.06). However, FBS level was not statistically different between two groups.
This study found that yogurt plus shallot intake signifcantly decreased LDL-C, TG, and TC levels in diabetic women compared with yogurt intake.