A low-grade inflammatory disease
Previous research suggest that chronic but low-grade inflammation may contribute to the development and/or persistence of type 2 diabetes. A randomized, double-blind study in Iran examined the impact of consuming a daily yogurt drink (2×250 ml) on inflammation markers. 90 participants, aged 30 to 60 years and diagnosed with type 2 diabetes, tested each one of the three yogurts types for 12 weeks: a classic yogurt (150 mg calcium), yogurt fortified with vitamin D (500 IU vitamin D3/150mg calcium) and fortified with vitamin D plus calcium (500 IU vitamin D3/250 mg calcium).
Extra benefit of calcium
The results show that vitamin D fortification of yogurt improved inflammation markers. They found a decrease in the highly sensitive C-reactive protein, IL-1β, IL-6, fibrinogen, and retinol binding protein-4 concentrations for both fortified yogurts. Adding extra calcium, showed an additional benefit only for the anti-inflammatory adipokine by acting on adiponectin, an hormone produced by adipose tissue, which contributes to regulate the metabolism of lipids and glucose.
Learn here more about the role of yogurt in reducing the risk of developing diabetes.
