Volume 41, Issue 2 (7-2017)                   Research in Medicine 2017, 41(2): 86-96 | Back to browse issues page

XML Persian Abstract Print

Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. , golbonsohrab@yahoo.com
Abstract:   (24338 Views)


Background and Aim: Cardiovascular disease is common in patients with diabetes. Hyperlipidemia and hypertension are major risk factors for development of cardiovascular disease. Curcumin (pigment in turmeric) has antioxidant and anti-atherosclerotic properties. This study was designed to indicate the effects of curcumin supplementation on risk factors of Cardio vascular disease in patients with type 2 diabetes.

Materials and Methods: In this double-blind randomized clinical trial, 44 patients aging 40-70 with type 2 diabetes randomly assigned to curcumin)n=21) or placebo group(n=23(. Patients consumed either 1500 mg curcumin or placebo daily for 10 weeks. A sample of 10 ml blood was collected from each patient after 12- to 14-hour fasting at baseline and the end of the study. Serum concentrations of triglyceride, total cholesterol, LDL-C, and HDL-C were determined. A questionnaire of general characteristics and a 2-day dietary recall (At the start, middle and end of the study) were completed by face to face interview. Anthropometric measurements and blood pressure were measured at baseline and at the end of the study. Data were analyzed using SPSS 22 software.

Results:  nutrients and fiber intake, drug intake and physical activity of patients did not change during study. At the end of the study the mean serum concentration of triglyceride decreased in curcumin group compared to baseline   (-14.21±30.63). The mean serum concentrations of total cholesterol, LDL-C, HDL-C and blood pressure had no significant changes at the end.

 Conclusion: It seems, daily consumption of 1500 mg curcumin over 10 weeks can reduce serum concentration of triglyceride in the curcumin group compared to the baseline. However, this difference is not significant in placebo group.

Full-Text [PDF 1041 kb]   (2449 Downloads)    
Type of Study: Original | Subject: Nutrition siences, Industrial nutrition
Received: 2016/12/4 | Accepted: 2017/04/19 | Published: 2017/08/9

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.