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Daily intake of vitamin D‐ or calcium‐vitamin D‐fortified Persian yogurt drink (doogh) attenuates diabetes‐induced oxidative stress: evidence for antioxidative properties of vitamin D
Author(s) -
Nikooyeh B.,
Neyestani T. R.,
Tayebinejad N.,
AlaviMajd H.,
Shariatzadeh N.,
Kalayi A.,
Zahedirad M.,
Heravifard S.,
Salekzamani S.
Publication year - 2014
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/jhn.12142
Subject(s) - medicine , vitamin d and neurology , calcium , oxidative stress , vitamin , diabetes mellitus , vitamin c , superoxide dismutase , endocrinology , food science , chemistry
Background Both poor vitamin D status and oxidative stress ( OS ) have been independently associated with late diabetic complications, including cardiovascular disease ( CVD ). The present study aimed to examine the effect of daily intake of vitamin D alone or in combination with calcium as a fortified Persian yogurt drink ( doogh ) on OS over 12 weeks. Methods Ninety patients with type 2 diabetes aged 30–50 years from both sexes were randomly allocated to one of the three groups to receive two 250‐mL bottles of doogh a day, which was either plain (PD; containing 150 mg per 250 mL of calcium and no detectable vitamin D), vitamin D‐fortified (DD; containing 150 mg of calcium + 500 IU vitamin D per 250 mL) or calcium‐vitamin D‐fortified (CDD; 250 mg od calcium + 500 IU vitamin D per 250 mL). Results Although mean (SD) serum concentrations of protein carbonyl significantly decreased in both DD and CDD groups [−2.07 (4.39) n m , P = 0.015 and −4.4 (7.64) n m , P = 0.003, respectively], the change in PD group was not significant [−0.54 (6.96) n m , P = 0.674]. A similar pattern was observed for cardiac myeloperoxidase [ PD : −19.4 (75.9) μg L −1 , P = 0.173; DD : −21.8 (54.2) μg L −1 , P = 0.035, CDD : −48.5 (76.9) μg L −1 , P = 0.002]. Superoxide dismutase increased significantly only in DD and CDD [56.9 (74.0) U L −1 , P < 0.001 and 51.6 (119.9) U L −1 , P = 0.025, respectively]. Changes of serum advanced glycation end‐products showed a significant between‐group difference among PD , DD and CDD [239.4 (388.4) U L −1 , −58.1 (147.6) U L −1 and −143.7 (475.9) U L −1 × 10 3 , respectively, P = 0.003], which remained significant after controlling for changes of fasting serum glucose ( P = 0.013) and glycated haemoglobin ( P = 0.015). Conclusions The findings of the present study demonstrated an OS attenuating effect of vitamin D. However, extra calcium did not convey additional benefit.