Metabolik Sendromlu Hastalarda Düzenli Kefir Tüketiminin Metabolik Sendrom Parametreleri ve İnflamatuar Yanıta Etkisi
Bellikci Koyu , Ezgi
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Metabolic syndrome is a cluster of metabolic disorders that increase the risk for diabetes and cardiovascular disease. In recent years, research has shown that probiotics may have positive effects on metabolic syndrome components. In this study, the effects of probiotic kefir on metabolic syndrome components and inflammatory response were examined. A randomized, controlled trial with parallel groups study design was used, and a total of 62 individuals who were diagnosed with metabolic syndrome were completed the study protocol. Participants were randomized into two groups and consumed daily 180 ml of kefir (n=31) or 180 ml milk as control (n=31) for 12 weeks. Participants were assessed at baseline, week 4, week 8, and week 12, and at each visit, dietary records, anthropometric measurements, and blood samples were collected. Glycemic parameters as fasting blood glucose, insulin, HbA1c and HOMA-IR; lipid profile as total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride, apolipoprotein A1 and apolipoprotein B and inflammatory parameters as hs-CRP, TNF-α, IL-6, IL-10 and IFN-γ levels were examined. In terms of glycemic parameters no significant difference between control and intervention groups was obtained at the end of the study (for each p> 0.05). Related to lipid profile, it was found that apolipoprotein A1 levels increased by 3.4% in the intervention group, whereas it decreased by 2.4% in the control group and the change between the groups was statistically significant (p=0.033). In the sub-group analysis of the subjects with high LDL cholesterol levels, LDL cholesterol levels decreased by an average of 7.6% (p=0.026) in the intervention group. No significant change was observed in the control group (p=0.194). Among inflammatory parameters, the levels of TNF-α, IL-6, IL-10 and IFN-γ were decreased statistically in the intervention group compared to baseline (for each p<0.05), while there was no change in the control group (for each p>0.05). Compared to baseline, systolic and diastolic blood pressure were significantly decreased by 6.7% and 4.4% in the control group; 6.9% and 5.3% in the intervention group (for each p<0.05). These findings indicate that regular kefir consumption may have positive effects on regulation of hyperlipidemia, hypertension and inflammatory response.