To investigate, researchers divided 90 adults with diabetes into three groups. All three groups received daily yogurt drinks: one group received plain yogurt, one got yogurt with extra vitamin D, and one was given yogurt with extra vitamin D and calcium.
All the participants drank their assigned yogurt twice a day. The plain yogurt contained150 milligrams of calcium, the vitamin D-fortified yogurt had 500 international units (IU) of vitamin D and 150 milligrams of calcium, and the doubly-fortified yogurt contained 500 IU of vitamin D and 250 milligrams of calcium.
After three months, the plain yogurt group's average blood sugar increased from 187 to 203 milligrams per deciliter of blood (mg/dL). In both the fortified-yogurt groups, blood sugar dropped from 184 to about 172 mg/dL.
The plain-yogurt group also had an increase in hemoglobin A1C, a sign of raised blood sugar levels over time, while both vitamin-D groups' A1C numbers decreased.
While the findings are promising, more studies are needed on the subject. Over the past 30 years, numerous studies have linked vitamin D to a lowered risk of diabetes, while others have found no link.
The study was published in the American Journal of Clinical Nutrition.
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