The C.A.M. Report
Complementary and Alternative Medicine: Fair, Balanced, and to the Point
  • About this web log

    This blog ran from 2006 to 2016 and was intended as an objective and dispassionate source of information on the latest CAM research. Since my background is in pharmacy and allopathic medicine, I view all CAM as advancing through the development pipeline to eventually become integrated into mainstream medical practice. Some will succeed while others fail. But all are treated fairly here.

  • About the author

    John Russo, Jr., PharmD, is president of The MedCom Resource, Inc. Previously, he was senior vice president of medical communications at www.Vicus.com, a complementary and alternative medicine website.

  • Common sense considerations

    The material on this weblog is for informational purposes. It is not medical advice or counsel. Be smart, consult your health professional before using CAM.

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    Yogurt fortified with vitamin D to help control diabetes

    Low blood levels of 25-hydroxyvitamin D [25(OH)D] have been associated with impaired glucose tolerance and diabetes.

    Researchers at Shahid Beheshti University of Medical Sciences, in Tehran, Iran studied the effects of vitamin D3 + calcium–fortified yogurt drink on blood sugar control in people with type 2 diabetes.

    First, the details.

    • 90 people with type 2 diabetes were randomly assigned to 3 groups for twice per day treatment over for 12 weeks.
      • Group 1: Plain yogurt drink (no vitamin D and 150 mg calcium/250 mL)
      • Group 2: Vitamin D–fortified yogurt drink containing 500 IU vitamin D3 and 150 mg calcium/250 mL)
      • Group 3: Vitamin D + calcium–fortified yogurt drink containing 500 IU vitamin D3 and 250 mg calcium/250 mL)
    • Fasting serum glucose, glycated hemoglobin (A1c), insulin resistance, lipid profile, and percentage fat mass were assessed before and after treatment.

    And, the results.

    • In both fortified yogurt  groups…
      • Average blood levels of 25(OH)D3, fasting blood sugar levels, and A1c improved significantly.
      • Insulin resistance, waist circumference, and body mass index decreased significantly more than in the vitamin D–fortified yogurt drink group (Group 2).
      • Higher 25(OH)D3 blood levels were associated with significantly lower fasting blood glucose, percent body fat, and insulin resistance.

    The bottom line?

    The authors concluded, “Daily intake of a vitamin D–fortified yogurt drink, either with or without added calcium, improved glycemic status in type 2 diabetes patients.”

    Also, earlier this year, researchers at the University of California, Davis, in Sacramento, reported that vitamin D levels were significantly inversely correlated with fasting glucose and insulin resistance.

    3/1/11 19:29 JR

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