ABSTRACT
High levels of advanced glycation end products [AGEs] and oxidative stress play a key role in development of complications in type 2 diabetes [T2D]. It has been reported that glycemic optimizing affects vitamin D in patients with T2D. The purpose of this study was to compare the efficacy of daily consumption of vitamin D and vitamin D-calcium-fortified yogurt drink on serum levels of AGEs and ox-LDL in T2D patients. Sixty diabetic subjects aged 30-60 years were assigned randomly to one of the three groups: 1- plain yogurt drink; 2-yogurt drink fortified with 500IU cholecalciferol per 250 mL bottle; and 3- yogurt drink fortified with 500IU cholecalciferol and 250 mg calcium per 250 mL bottle. Participants were instructed to consume 2 bottles of the yogurt drink daily for 12 weeks. The anthropometric, dietary and laboratory assessments were done at baseline and at the end of intervention. Mean serum 25-hydroxyvitamin D increased significantly from 40.6 +/- 30.1 to 76.8 +/- 32.6 nmol/L [p<0.001] in group 2 and from 45.1 +/- 38.7 to 72.7 +/- 35.3nmol/L in group 3. Fasting glucose [p=0.016 and p=0.040, respectively], insulin [p<0.001 and p=0.009, respectively], HbA1c [p=0.001 and p=0.003, respectively], HOMA-IR [p<0.001 and p=0.002, respectively] and serum level of AGEs [p=0.029 and p=0.001, respectively] decreased significantly. There was no significant within and between group changes in ox-LDL serum levels. Our results showed that daily intake of 1000 IU vitamin D with or without calcium significantly increased serum levels of 25[OH] D, improved glycemic control and decreased serum levels of AGEs but had no effect on ox-LDL levels in diabetic patients