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Effects of an Iranian traditional fermented food consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a randomized controlled clinical trial

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Abstract

Background

Ash-Kardeh is one of the few fermented foods without a dairy base in Iran, which is traditionally prepared from cereals and plants in the presence of microorganisms (mainly lactic acid bacteria).

Purpose

This study aimed to assess the effects of Ash-Kardeh consumption on blood glucose, lipid profile, and blood pressure in type 2 diabetic patients.

Methods

Forty-six patients with type 2 diabetes were studied in this randomized controlled clinical trial. Subjects were randomly allocated into intervention (n = 23) and control (n = 23) groups. Individuals of both groups received the usual treatment of diabetic patients, while those in the intervention group, in addition to the usual treatment, received 250 g of Ash-Kardeh daily for 6 weeks. Fasting blood glucose, blood pressure, and lipid profiles were measured before and after the intervention.

Results

Compared to the control group, Ash-Kardeh consumption led to a significant decrease in fasting blood glucose (P = 0.003), total cholesterol (P = 0.025), triglyceride (P = 0.003), systolic (P < 0.001), and diastolic blood pressure (P = 0.014) in the intervention group. Also, a significant increase in the concentrations of high-density lipoprotein cholesterol (P = 0.048) was observed after Ash-Kardeh consumption.

Conclusion

It seems that Ash-Kardeh consumption could improve high blood glucose, lipid profile, and hypertension in type 2 diabetic patients but does not affect low-density lipoprotein cholesterol concentrations. This study was registered on 2019-09-15 in the Iranian Registry of Clinical Trials (www.irct.ir) with the code number IRCT20170202032367N3.

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Data share statement

Data described in the manuscript, codebook, and analytic code will not be made available because participants were assured that their medical records would remain confidential and that no one other than the study executive team could access them.

Abbreviations

A-K:

Ash-Kardeh

BMI:

Body mass index

FBG:

Fasting blood glucose

HDL-C:

High-density lipoproteins-cholesterol

LDL-C:

Low-density lipoproteins-cholesterol

TG:

Triglyceride

TC:

Total cholesterol

T2D:

Type 2 diabetes

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Acknowledgements

We thank the staff of Shaheed Shafiee and madany Health Centers (Yasuj, Iran) as well as Dr. Ali Azizi, Endocrinologist, and Metabolism Specialist for their assistance in this project.

Funding

None. No funding to declare.

Author information

Authors and Affiliations

  1. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran

    Sayed Omid Salehi & Hossein Imani

  2. Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran

    Sayed Omid Salehi

  3. Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran

    Farzad Karimpour

  4. Cellular and Molecular Research Center, Yasuj University of Medical Sciences, Yasuj, Iran

    Mohammad Amin Ghatee

  5. Medical Parasitology and Mycology Department, Yasuj University of Medical Sciences, Yasuj, Iran

    Mohammad Amin Ghatee

  6. Students Research Committee, Yasuj University of Medical Sciences, Yasuj, Iran

    Mohammad Pirouze

  7. Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran

    Tooba Bahramfard

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  1. Sayed Omid Salehi
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Contributions

The authors’ responsibilities were as follows— SOS and FK: contributed to the conception and drafting of the manuscript; SOS and MAG: contributed to the design and statistical analysis; TB and MP: contributed to data collection and drafting of the manuscript; and HI: had primary responsibility for final content. All authors read and approved the final version of the manuscript.

Corresponding author

Correspondence to Hossein Imani.

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Conflict of interest

None of the authors had any personal or financial conflicts of interest.

Ethics approval

This study was confirmed by the ethics committee of Tehran University of Medical Sciences with a code of IR.TUMS.VCR.REC.1398.462.

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Salehi, S.O., Karimpour, F., Imani, H. et al. Effects of an Iranian traditional fermented food consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a randomized controlled clinical trial. Eur J Nutr 61, 3367–3375 (2022). https://doi.org/10.1007/s00394-022-02867-2

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  • DOI: https://doi.org/10.1007/s00394-022-02867-2

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