Effect of dairy products on oxidative stress in type 2 diabetic patients: A randomized controlled clinical trial

ObjectiveThe aim of this randomized control trial was to assess the effect of dairy product (milk and yogurt) consumption on oxidative stress biomarkers in diabetic patients.Material and methodsNinety-one diabetic patients were randomly assigned to one of the three following intervention groups: group A (<1 serving of dairy products), group B (2 to 3 servings), and group C (4 to 5 servings). Biomarkers of oxidative stress including, serum total antioxidant capacity, catalase activity, malondialdehyde (MDA) were measured at baseline and after the 8-week intervention.ResultsNo significant difference was found in oxidative stress between groups, except for MDA that significantly decreased in group C.ConclusionsConsumption of dairy products including milk and yogurt, ≥ 4 servings per day, reduced MDA concentration, however consumption ≤ 3 serving per day had no significant effect on oxidative stress among diabetic patients.