Indian Probiotic Linked to Slower Diabetes Development

[Guest guest]

I wonder if this is biaed for commerical reasons or valid

Mathew

 

Indian probiotic yoghurt linked to slower diabetes development

By Stephen Daniells, 07-Nov-2006

Related topics: Research, Probiotics and prebiotics, Diabetes

A daily supplement of the Indian probiotic yoghurt, dahi, may lower the risk of

diabetes, says a new study from the home of the dairy product.

" The results confirmed that the dahi containing probiotic bacteria Lactobacillus

acidophilus and Lactobacillus casei exhibited a significant delaying effect on

the progression of diabetes induced by high fructose administration in rats, "

wrote lead author Hariom Yadav from India's National Dairy Research Institute.

Interest in more exotic probiotic sources has been increasing as consumer

awareness and acceptance of probiotics increases. Indeed, kefir, popular in

Eastern and Central Europe but increasingly in West European, was recently

reported to decrease the allergic response to ovalbumin (egg white) in mice, and

offer hope to preventing food allergies (Journal of the Science of Food and

Agriculture, doi: 10.1002/jsfa.2649).

Traditionally dahi has been made in the home from cow or buffalo milk, but the

present economic boom is creating a middle class, which, in turn, is said to be

driving increasing demand for packaged foods.

Dahi, the closest India comes to the Western yoghurt, is not specifically

classed as a health food but is more of a basic food in the Indian diet,

although the manner in which it is consumed varies. In the North it is consumed

for breakfast with paranthas bread, whereas in the South it is mixed with rice

or served as a side dish for lunch or dinner.

The new research, published in the journal Nutrition (doi:

10.1016/j.nut.2006.09.002), reports that male albino Wistar rats, fed a fructose

solution (21 per cent in water) and low-fat (2.5 per cent) dahi containing

Lactobacillus acidophilus and Lactobacillus casei had improved levels of markers

for type-2 diabetes.

The rats were divided into three diet groups, one eating the normal control diet

(NCG), one fed the diet plus the fructose solution (HFCG) and the last fed the

diet plus the fructose solution and supplemented with dahi (DHFG).

After eight weeks of supplementation, the researchers report that fasting blood

glucose levels had increased in both fructose-fed groups, compared to control,

but this increase was significantly less in the dahi supplemented group (53

versus 16 per cent increases for HFCG and DFCG, respectively.

Liver plasma insulin levels also significantly increased (19 per cent) in the

HFCG group and 14 per cent higher in the DHFG than in the NCG group.

While plasma lipid levels were significantly higher in the HFCG rats, compared

to the control group - total cholesterol (18 per cent), triacylglycerol (45 per

cent), and LDL-C (23 per cent), similar values in the dahi-supplemented group

were significantly lower - total cholesterol (16 per cent), triacylglycerol (28

per cent), and LDL-C (23 per cent) than the HFCG group, said the researchers.

" Insulin is the leading hormone that regulates blood glucose and fat metabolism,

and insulin resistance is a condition in which circulating insulin decreases its

response to target tissues, namely skeletal muscle, adipose tissues, and the

liver, " explained Yadav.

" In the present study, insulin resistance developed by the administration of a

high fructose diet, which was significantly inhibited by feeding of dahi.

Diabetes-induced dyslipidemia is a common and most prevalent character in type 2

diabetes, which is the leading cause of cardiovascular diseases (CVDs) in

diabetic populations, " he said.

The mechanism by which dahi may decrease the risk of diabetes may be multiple

and complementary, suggest the researchers, and significant further studies are

needed to investigate if such observations are also observed in a human

populations in free-living conditions.

" The probiotic dahi-supplemented diet significantly delayed the onset of glucose

intolerance, hyperglycemia, hyperinsulinemia, dyslipidemia, and oxidative stress

in high fructose-induced diabetic rats, indicating a lower risk of diabetes and

its complications, " they concluded.

An estimated 19 million people are affected by diabetes in the EU 25, equal to

four per cent of the total population. This figure is projected to increase to

26 million by 2030.

In the US, there are over 20 million people with diabetes, equal to seven per

cent of the population. The total costs are thought to be as much as $132bn,

with $92bn being direct costs from medication, according to 2002 American

Diabetes Association figures.

[Guest guest]

You can rest assured that where natural remedies and cheap ones too

are available, Pharma companies are going to jump in and

appropriate it on some pretext or the other for commercial exploits

 

Dahi, as rightly pointed out is different from Yogurt

moreover, the one prepared at home is much more healthier than the

commercial variety ...

 

Ayurveda also recognises taseer ... viz. the heat generating or cooling effects

of food stuff ... Curd in chakka form is said to be heat generating while

beaten curd (also known as mathha) has a cooling effect ...

 

Linking its qualities to diabetes is just another ploy to get into commercially

exploiting a natural resource ..

 

With best wishes from

 Rahul, (bruntno1, Cybugle)

Owner/Moderator - The CYBUGLE & 60seconds

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Indian probiotic yoghurt linked to slower diabetes development

 

By Stephen Daniells, 07-Nov-2006

[Guest guest]

I just saw this article. Is there a difference between Indian Yogurt and the

yogurt made in the West besides different cows and different variety of cows?

If so, what other differences?

 

Thanks

GB

 

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Indian probiotic yoghurt linked to slower diabetes development

By Stephen Daniells, 07-Nov-2006