Effect of dairy consumption and its fat content on glycemic control and cardiovascular disease risk factors in patients with type 2 diabetes: a randomized controlled study

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Joanna Mitri 1 2, Shaheen Tomah 1 2, Adham Mottalib 1 2 3, Veronica Salsberg 1, Sahar Ashrafzadeh 1, David M Pober 1 2, Ahmed H Eldib 1 2, Mhd Wael Tasabehji 1 2, Osama Hamdy 1 2

Main idea: In patients with type 2 diabetes, increased dairy consumption to ≥3 servings/d compared with <3 servings/d, irrespective of its fat content, while maintaining energy intake has no effect on HbA1c, body weight, body composition, lipid profile, or BP.

Abstract

Background: Dietary Guidelines for Americans recommend the consumption of 3 servings/d of low-fat/nonfat dairy. The effects of higher dairy consumption and its fat content are unknown in patients with type 2 diabetes.

Objective: Evaluate the impact of higher consumption of high- compared with low-fat dairy on glycated hemoglobin (HbA1c), body weight, and cardiovascular disease risk factors in patients with type 2 diabetes.

Methods: We enrolled 111 subjects with type 2 diabetes who consumed <3 servings of dairy/d. We randomly assigned them into 3 groups. We evaluated HbA1c, body weight, BMI, body composition parameters, blood pressure (BP), lipid parameters, and total energy and macronutrient intake at baseline, and after 12 and 24 wk.

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