The Effect of Pumpkin and Probiotic Yogurt Consumption Separately or/and Simultaneously on Type II Diabetes

Document Type : Original Article (s)

Authors

1 MSc Student, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center AND Student Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran

2 PhD Student, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

3 Associate Professor, Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran

4 Associate Professor, Endocrine and Metabolism Research Center, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran

5 Assistant Professor, Department of Community Nutrition, School of Nutrition and Food Sciences AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Ira

Abstract

Background: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran. Recently, pumpkin consumption is recognized as one of the herbs in treatment of the diabetes. In addition, consumption of fermented dairy products and probiotics have beneficial effects on people with type II diabetes. The aim of this study was investigation the effect of pumpkin and probiotic yogurt consumption separately or/and simultaneously on type II diabetes.Methods: This was a parallel randomized clinical trial study. 80 eligible participants randomly were divided to 4 groups: 1- green pumpkin (100 g); 2- probiotic yoghurt (150 g); 3- pumpkin and probiotic yoghurt (100 g pumpkin plus 150 g yoghurt); and 4- control (dietary advice). Pumpkin and probiotic yoghurt were consumed at lunch time.Findings: Total cholesterol levels decreased in all intervention groups; however these changes in probiotic yogurt and probiotic yogurt + pumpkin groups were significant. In all interventional groups, the level of triglyceride decreased and the level of high-density lipoprotein (HDL) increased; the changes were significant in yogurt + pumpkin group. Probiotic yogurt consumption separately or simultaneously with pumpkin decreased the level of low-density lipoprotein (LDL). All interventional treatments led to significantly decreased fasting blood sugar (FBS), glycated hemoglobin (HbA1C) and high sensitivity c-reactive protein (hsCRP). Systolic and diastolic blood pressures (SBP and DBP) decreased significantly in pumpkin and probiotic yogurt groups.Conclusion: According to present study, pumpkin consumption separately or simultaneously with probiotic yogurt have beneficial effects on lipid profiles, FBS, HbA1C and hsCRP.

Keywords

References

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Journal of Isfahan Medical School
Volume 32, Issue 283 - Serial Number 283
March and April 2014
Pages 580-589

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History

  • Receive Date: 29 December 2013
  • Revise Date: 01 November 2024
  • Accept Date: 06 April 2022

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