The effect of probioticuuse on glucose, hba1c and lipid profile in patients with type 2 diabetes mellitus between 45 and 65 years

THE EFFECT OF PROBIOTICUUSE ON GLUCOSE, HBA1C AND LIPID PROFILE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS BETWEEN 45 AND 65 YEARS The aim of this study is to evaluate the effect of probiotic use on glucose, HbA1c and lipid profile in patients with type 2 diabetes mellitus between 45 and 65 years who admitted to Health Sciences University Ümraniye Education and Research Hospital Diabetic Polyclinic. The study was conducted between 1 March 2018 to December 2018. A total of 34 patients (13 male and 21 female) were included in the study. BMI value was calculated by measuring the height (Seca) and weight (Tanıta) of the patients at the beginning of the study. A nutrition scheme was planned using the Harris Benedict formula of the patients and the patients were not offered a lifestyle change. In the study, 100ml kefir was added to the diabetic nutrition programs of the patients in the mid-morning and night snacks. In order to monitor the nutritional status of the individuals, 1-day food consumption records, body analyzes and anthropometric measurements were taken at the beginning and end of the study. The mean age of the patients who participated in the study was 52.44±6.01 and the mean duration of illness was determined as 102.79+72.76 months, the mean height was determined as 162.35±10.28 cm. The mean weight of the patients initially was 87.76±18.47kg, in the third month, the weight ranged from 50 kg to 148 kg and the mean weight was 86.47.±19.33 kg. The initial BMI measurements of patients ranged from 23 to 50 kg / m2, the mean BMI was 33.11±6 kg / m2, and the patients BMI measurements in the third month ranged from 22.5 to 48 kg / m2 and the mean was 32.63±6.21 kg / m2. The mean energy intake of the patients was 1.099 kcal, protein 50,2 gr, carbohydrate 110 gr, fat 47 gr , cholesterol 173 gr , vegetable fibre 20 gr while the mean energy intake at 3 months after using probiotic was 1189,15 kcal ,protein 58 gr, carbohydrate 119 gr , fat 50 gr , cholesterol 187 gr , vegetable fibre value was not changed. The initial weight standard deviation of the patients who participated in the study was 87,76±18,47 mg/dl while in the third month weight standard deviation was determined as 86,47±19,33 mg/dl. The difference between them was found statistically significant (p=0,015). The initial BMI MEAN±SD value of the patient was 33,11±6 mg/dl while in the third month BMI MEAN±SD value was determined 32,63±6,21 mg/dl. The difference between them was found statistically significant (p=0,016). The initial HbA1C standard deviation of the patient was 9,10±2,27 while in the third month HbA1C standard deviation was determined 8,32±1,9. The difference between them was found statistically significant (p=0,033). The initial calcium MEAN±SD value of the patient was 9,71±0,54 while in the third month calcium MEAN±SD value was determined 9,9±0,37. The difference between them was found statistically significant (p=0,035). As a result, when compared to initial and third month biochemical blood results, fasting blood sugar and HbA1C levels in diabetic patients consuming probiotic fermented milk was decreased. Total cholesterol, LDL cholesterol and triglyceride values decreased in the third month compared to initial values, but this decrease was not statistically significant. The weight and BMI values of the patients at the third month were decreased statistically significantly compared to the initial values of the patients. According to all these results, probiotic fermented milk (kefir) can be used as a complementary treatment in the treatment of diabetes and many diseases.