Effect of Probiotic Curd (Indian Dahi) Supplementation in Delaying the Progression of Pre Diabetes to Diabetes Mellitus: A Pilot Study

Abstract

P Amruth Rao, Sreevennala Rao P, Kavanashri NP and Devi CH V R

Background: Diabetes mellitus comprises a group of metabolic disorders such as hyperglycemia, dislipidemia, microvasicular complications etc. The prevalence of type 1 and type 2 diabetes mellitus (DM) is rising dramatically. Diabetes is one of the most common non-communicable diseases leading to morbidity and mortality particularly in developing countries. The increased risk for developing multiple atherosclerotic risk factors among diabetic cases has been attributed to micro-vascular complications. Cardiovascular disease (CVD) is commonly associated with type 1 or type 2 DM cases. Also, CVD is the major cause of morbidity and mortality. Approximately, 80% deaths among the diabetic population were due to CVD, while 75% of the deaths among the hospitalized diabetic cases were also due to the complications of CVD. Aim: To find out the association between the intake of probiotic curd and CVD risk factors among recently diagnosed prediabetic cases.

Methods: The study was a hospital based case-control study. The study cases were newly diagnosed with prediabetic condition, aged between 20-50yrs of both genders. Out of 75 cases screened, 25 cases were recruited as prediabetic cases based on their HbA1c values (DCCT-5.7 to 6.5%) and supplemented with probiotic curd while remaining 50 cases were not supplemented probiotic curd considered as control cases. The cases were drawn from the outpatient Department of Osmania General Hospital Hyderabad, India for the study purpose. To study the beneficial effects of probiotic curd on prediabetic cases, various biochemical parameters viz fasting blood glucose, HbA1c (glycated Hb) lipid profile, i.e., total cholesterol, triglycerides LDL (Low Density Lipoproteins), and HDL (High Density Lipoproteins) cholesterol were analyzed in both supplemented and control groups using commercially available kits.

Results: The results indicated significant changes as per the clinical parameters at different level in the values of fasting blood glucose, total cholesterol, HDL, LDL and triglycerides in the prediabetic cases supplemented with probiotic curd for a period of 30 days as compared to the control cases.

Conclusions: From this study, it was concluded that the supplementation of probiotic delays the progression of prediabetes mellitus to diabetes mellitus.

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