Effects of Probiotics on Glycemic Control and Inflammation in Type 2 Diabetes Mellitus: A Randomized, Double‐Blind, Placebo‐controlled Study

Aims The aim of this clinical trial was to investigate the effects of probiotics on glycemic control and inflammatory and anti‐inflammatory markers in T2D. Methods In a double‐blind, randomized controlled trial, 50 subjects with T2D were assigned to two groups: probiotic group, consumed 120 g/d of fermented milk containing Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 or placebo group, consumed 120 g/d of conventional fermented milk for 6 weeks. Anthropometric measurements, body composition and fasting blood were took at baseline and after 6 weeks intervention. Results The study demonstrated a significant decrease in fructosamine levels (p = 0.05) and haemoglobin A 1 c (HbA 1c ) tended to be lower (p = 0.07) in probiotic group. TNF‐ α and resistin were significantly reduced (p < 0.05) in both groups after end of trial, while IL‐10 was significantly reduced (p < 0.001) and adiponectin levels tended to be lower (p = 0.07) in the placebo group. There was a significant difference in mean changes of HbA1c, between groups (p < 0.05). No significant changes from baseline were shown in IL‐6 levels. Conclusion Probiotic consumption improved the glycemic control and prevented a reduction in anti‐inflamatory cytokines in T2D subjects. The Fermented milk intake seems to be involved with reductions in inflammatory markers. Research Support: Brazilian Foundation CAPES and CNPq