Department of Nutrition, School and Research Center of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Department of Food Hygiene and Quality Control, School and Research Center of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
BMC Endocr Disord. 2023 Feb 10;23(1):36. doi: 10.1186/s12902-023-01290-w.
Type 2 diabetes mellitus (T2DM) is associated with an increased risk of cardiovascular diseases. This study aimed to assess the effects of soymilk plus probiotics co-administration on cardiovascular risk factors in T2DM patients.
One hundred patients with T2DM (aged 40-75 years old) were randomly assigned into 4 groups (soymilk + probiotics supplement, soymilk + placebo, conventional milk + placebo, and probiotics supplement) for 6 weeks. Standard protocols were followed for the collection of fasting blood samples, dietary intakes, and anthropometric measurements.
It was shown that soymilk + probiotics consumption significantly decreased diastolic blood pressure (DBP) (p = 0.001), triglycerides (TG) (P < 0.001), total cholesterol (TC) (p < 0.01), and insulin (P < 0.003) levels and significantly increased high-density lipoprotein cholesterol (HDL-C) (P = 0.002) levels. Soymilk + placebo administration significantly decreased DBP (p = 0.01), insulin (p = 0.006), and TG (p = 0.001) levels and significantly increased HDL-C (p = 0.03) levels. A significant decrease in insulin (p = 0.003) and systolic blood pressure (SBP) (p = 0.01) levels and an increase in HDL-C (p = 0.04) levels were observed after supplementation with probiotics. Findings from between-group comparisons showed a significant decrease in SBP levels in the probiotics supplement group compared to conventional milk group (p < 0.05).
Soymilk and probiotics consumption might improve some cardiovascular risk factors in patients with T2DM. However, possible synergic effects while consumption of soymilk plus probiotics supplement didn't show in this study which warranted further research.
2 型糖尿病（T2DM）与心血管疾病风险增加有关。本研究旨在评估豆浆加益生菌联合应用对 T2DM 患者心血管危险因素的影响。
将 100 例 T2DM 患者（年龄 40-75 岁）随机分为 4 组（豆浆+益生菌补充剂、豆浆+安慰剂、普通牛奶+安慰剂、益生菌补充剂），共 6 周。按照标准方案采集空腹血样、饮食摄入和人体测量数据。
结果表明，豆浆+益生菌组的舒张压（DBP）（p=0.001）、三酰甘油（TG）（P<0.001）、总胆固醇（TC）（p<0.01）和胰岛素（P<0.003）水平显著降低，高密度脂蛋白胆固醇（HDL-C）（p=0.002）水平显著升高。豆浆+安慰剂组 DBP（p=0.01）、胰岛素（p=0.006）和 TG（p=0.001）水平显著降低，HDL-C（p=0.03）水平显著升高。益生菌组胰岛素（p=0.003）和收缩压（SBP）（p=0.01）水平显著降低，HDL-C（p=0.04）水平显著升高。组间比较结果显示，益生菌组 SBP 水平较普通牛奶组显著降低（p<0.05）。
豆浆和益生菌的摄入可能改善 T2DM 患者的一些心血管危险因素。然而，在本研究中，同时摄入豆浆和益生菌并没有显示出协同作用，这需要进一步的研究。
