title: A Vitamin D-Calcium-Fortified Yogurt Drink Decreased Serum PTH but did not Affect Osteocalcin in Subjects with Type 2 Diabetes.
abstract: BACKGROUND
  There is sparse evidence of the effect of vitamin D on bone biomarkers in diabetic patients, and therefore, in a randomized clinical trial, we evaluated the effects of the daily intake of vitamin D, either with or without extra calcium, on selected bone biomarkers.
  
  
  METHODS
  Ninety women and men aged 30 - 50 years old with type 2 diabetes were randomly divided into three groups in a double-blind manner. Group 1 (PD), the control group, received a plain yogurt drink. Groups 2 (DD) and 3 (CDD) received 1000 IU vitamin D3, and 1000 IU vitamin D3 plus 500 mg calcium, respectively, via drinking two 250 mL bottles a day of a fortified yogurt drink for twelve weeks. Anthropometric and biochemical assessments were made, including 25(OH), intact parathyroid hormone (iPTH), osteocalcin, and calcium.
  
  
  RESULTS
  Although the time and time × group interaction effects on the bone biomarkers were not statistically significant, there was a modest decrease in iPTH concentrations in both DD and CDD groups over twelve weeks. The subgroups with initial vitamin D deficiency/insufficiency in the CDD group had greater and significant decrease in serum iPTH concentrations after twelve weeks of treatment compared to the PD group (- 9.0 ± 21.2 v.s 8.6 ± 21.8 pg/mL, p = 0.042).
  
  
  CONCLUSIONS
  The improvement in vitamin D status following the daily intake of fortified doogh for twelve weeks was accompanied by a decrement in iPTH, mostly in those subjects with poor initial vitamin D status.
authors.affiliation: 1 Departments of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Tirang R
authors.initials: TR
authors.lastname: Neyestani
authors.affiliation: 1 Departments of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Bahareh
authors.initials: B
authors.lastname: Nikooyeh
authors.affiliation: 1 Departments of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Kalayi
authors.affiliation: 1 Departments of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Maliheh
authors.initials: M
authors.lastname: Zahedirad
authors.affiliation: 1 Departments of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Nastaran
authors.initials: N
authors.lastname: Shariatzadeh
mesh_terms: D000328:Adult; D001628:Beverages; D002136:Calcium, Dietary / Q000008:administration & dosage*; D002762:Cholecalciferol / Q000008:administration & dosage*; D003924:Diabetes Mellitus, Type 2 / Q000097:blood*; D004311:Double-Blind Method; D005260:Female; D005527:Food, Fortified; D006801:Humans; D008297:Male; D008875:Middle Aged; D009752:Nutritional Status; D015675:Osteocalcin / Q000097:blood*; D010281:Parathyroid Hormone / Q000097:blood*; D015014:Yogurt
chemical_list: D002136:Calcium, Dietary; D010281:Parathyroid Hormone; D015675:Osteocalcin; D002762:Cholecalciferol
keywords: bone; diabetes; fortified yogurt drink; vitamin D