-
Study aim
-
Determining the effect of consuming barley bread enriched with vitamin D on vitamin D serum level, cardiometabolic indices, and kidney function in people with type 2 diabetes
-
Design
-
A clinical trial with an intervention group and control group, with parallel groups, double-blind, randomized, on 130 patients.
-
Settings and conduct
-
To enrich barley bread with vitamin D at a dose of 600 international units per gram, we turn this vitamin into microcapsules to increase the stability and solubility of the product; For this purpose, after the production of microcapsules using edible grade wall materials, the size of microcapsules, zeta potential, their solubility, the efficiency of vitamin D encapsulation, the morphology of the capsules and the efficiency of the production process will be evaluated.The place of work is in the food nanotechnology research group of Mashhad Food Science and Industry Research Institute.
-
Participants/Inclusion and exclusion criteria
-
Entry conditions include people with type 2 diabetes, and non-entry conditions include the use of drugs that affect vitamin D metabolism; Taking megadose of vitamin D up to 3 months before the start of the intervention or medications that interfere with this vitamin; suffering from endocrine diseases; disorders affecting the metabolism of minerals and vitamin D; They are unusually exposed to sunlight.
-
Intervention groups
-
Feeding the intervention group with vitamin D-enriched barley bread and the control group with ordinary barley bread for 4 months
-
Main outcome variables
-
Anthropometric indices, cardiometabolic indices, blood pressure, C-reactive protein, blood lipid levels, renal function, serum vitamin D level.