Improvement of Vitamin D Status via Daily Intake of Fortified Yogurt Drink Either with or without Extra Calcium Ameliorates Systemic Inflammatory Biomarkers, including Adipokines, in the Subjects with Type 2 Diabetes

Context: Systemic inflammation is thought to have a central role in diabetic long-term complications.

Objective: The aim of this study was to investigate the effects of vitamin D either with or without extra calcium on certain inflammatory biomarkers in the subjects with type 2 diabetes (T2D).

Design, Setting, and Participants: This was a double-blind, randomized, controlled trial conducted over 12 wk in 90 T2D subjects aged 30–60 yr from both sexes.

Intervention: Subjects were randomly allocated to one of three groups to receive two 250-ml bottles a day of plain Persian yogurt drink or doogh (PD, containing 150 mg calcium and no detectable vitamin D₃/250 ml), vitamin D-fortified doogh (DD, containing 500 IU vitamin D₃ and 150 mg calcium/250 ml), or calcium + vitamin D₃-fortified doogh (CDD, containing 500 IU vitamin D₃ and 250 mg calcium/250 ml).

Outcome Measures: The changes in inflammatory markers were evaluated. Read more