Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 44 2 2015 02 15 228 37 Alireza Ostadrahimi Dept. of Nutrition, Biochemistry and Diet Therapy, School of Nutrition, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Akbar Taghizadeh Dept. of Animal Science, School of Agriculture, University of Tabriz, Tabriz, Iran. Majid Mobasseri Dept. of Internal Medicine, School of Medicine, Bone Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Nazila Farrin Dept. of Nutrition, Biochemistry and Diet Therapy, School of Nutrition, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Laleh Payahoo Dept. of Nutrition, Biochemistry and Diet Therapy, School of Nutrition, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Zahra Beyramalipoor Gheshlaghi Dept. of Animal Science, School of Agriculture, University of Tabriz, Tabriz, Iran. Morteza Vahedjabbari Dept. of Nutrition, Biochemistry and Diet Therapy, School of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran. 2015 10 14 Background: Diabetes is a global health problem in the world. Probiotic food has anti-diabetic property. The aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus. Methods: This randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 years.Patients were randomly and equally (n=30) assigned to consume either probiotic fermented milk (kefir) or conventional fermented milk (dough) for 8 weeks. Probiotic group consumed 600 ml/day probiotic fermented milk containing Lactobacillus casei, Lactobacillus acidophilus and Bifidobacteria and control group consumed 600 ml/day conventional fermented milk.Blood samples tested for fasting blood glucose, HbA1C, triglyceride (TG), total cholesterol, HDL-C and LDL-C at the baseline and end of the study. Results: The comparison of fasting blood glucose between two groups after intervention was statistically significant (P=0.01). After intervention, reduced HbA1C compared with the baseline value in probiotic fermented milk group was statistically significant (P=0.001), also the HbA1C level significantly decreased in probiotic group in comparison with control group (P=0.02) adjusting for serum levels of glucose, baseline values of HbA1c and energy intake according to ANCOVA model. Serum triglyceride, total cholesterol, LDL-cholesterol and HDL- cholesterol levels were not shown significant differences between and within the groups after intervention. Conclusion: Probiotic fermented milk can be useful as a complementary or adjuvant therapy in the treatment of diabetes. https://ijph.tums.ac.ir/index.php/ijph/article/view/3688 https://ijph.tums.ac.ir/index.php/ijph/article/download/3688/3362