Daily intake of vitamin D- or calcium-vitamin D-fortified Persian yogurt drink (doogh) attenuates diabetes-induced oxidative stress: evidence for antioxidative properties of vitamin D

摘要

Background Both poor vitamin D status and oxidative stress (OS) have been independently associated with late diabetic complications, including cardiovascular disease (CVD). The present study aimed to examine the effect of daily intake of vitamin D alone or in combination with calcium as a fortified Persian yogurt drink (doogh) on OS over 12?weeks. Methods Ninety patients with type 2 diabetes aged 30–50?years from both sexes were randomly allocated to one of the three groups to receive two 250-mL bottles of doogh a day, which was either plain (PD; containing 150?mg per 250?mL of calcium and no detectable vitamin D), vitamin D-fortified (DD; containing 150?mg of calcium?+?500?IU vitamin D per 250?mL) or calcium-vitamin D-fortified (CDD; 250?mg od calcium?+?500?IU vitamin D per 250?mL). Results Although mean (SD) serum concentrations of protein carbonyl significantly decreased in both DD and CDD groups [?2.07?(4.39)?nm, P?=?0.015 and ?4.4?(7.64)?nm, P?=?0.003, respectively], the change in PD group was not significant [?0.54?(6.96)?nm, P?=?0.674]. A similar pattern was observed for cardiac myeloperoxidase [PD: ?19.4?(75.9)?μg?L?1, P?=?0.173; DD: ?21.8?(54.2)?μg?L?1, P?=?0.035, CDD: ?48.5?(76.9)?μg?L?1, P?=?0.002]. Superoxide dismutase increased significantly only in DD and CDD [56.9?(74.0)?U?L?1, P?