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Comparison of Efficacy of Vitamin D and Vitamin D-calcium Fortified Yogurt Drink in Diabetic Patients

NCT01229891 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 90

Last updated 2012-01-16

Study results available
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Summary

The aim of this study is to evaluate the possible effects of daily intake of yogurt drink fortified with vitamin D alone or with vitamin D + calcium on some selected glycemic, metabolic, inflammatory and oxidative stress markers in patients with type 2 diabetes (T2DM).

Conditions

Interventions

DIETARY_SUPPLEMENT

plain yogurt drink

daily intake of two bottle of plain yogurt drink

DIETARY_SUPPLEMENT

vitamin D fortified yogurt drink

daily intake of two bottle of yogurt drink fortified with 500 IU vitamin D/250 mL

DIETARY_SUPPLEMENT

vitamin D-calcium yogurt drink

daily intake of two bottle of yogurt drink fortified with 500 IU vitamin D and 250 mg calcium/250 ml package

Sponsors & Collaborators

  • National Nutrition and Food Technology Institute

    lead OTHER

Principal Investigators

  • Tirang R. Neyestani, PhD · National Nutrition and Food Technology Research Institute

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
30 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2009-10-31
Primary Completion
2010-03-31
Completion
2010-09-30

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01229891 on ClinicalTrials.gov