Fermented dairy product could improve glucose homeostasis in patients diagnosed with type 2 diabetes mellitus: A randomized controlled trial

Type 2 diabetes mellitus (T2DM) is a global health issue linked to metabolic diseases and intestinal microbiota. Probiotic use through fermented dairy products is gaining attention for T2DM management, though clinical guideline adoption faces challenges in dosage, strain selection, and regulation. This study evaluated the impact of fermented dairy products both with conventional cultures and supplemented with Bifidobacterium animalis subsp. lactis B420 on glucose homeostasis in T2DM patients. Forty-six participants were randomized into three groups: ADA nutritional recommendations+300 g/day of a fermented dairy with Bifidobacterium animalis ssp.lactis B420 (PPY); ADA nutritional recommendations+conventional yoghurt (CY); ADA nutritional recommendations without fermented foods (NON). Anthropometric and biochemical data were collected at baseline and after 12 weeks. The PPY group showed an 11.4% reduction in HbA1c (p=0.021), while the CY group had an 8.5% reduction (p=0.06); only the PPY reduction was statistically significant in comparison to the NON group. Fasting glucose levels also decreased significantly in both PPY (p=0.016) and CY (p=0.043) groups. In conclusion, consuming 300 g/day of fermented dairy products (PPY and CY) as part of a healthy diet appears to be an effective strategy for managing T2DM. The addition of Bifidobacterium animalis ssp. lactis B420 may further enhance these effects.