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Background & Objective: Humans are widely exposed to di-(2-ethylhexyl) phthalate that it can rise obesity and type 2 diabetes epidemics. The object of this study was to investigate the effects of oral di-(2-ethylhexyl) phthalate (DEHP) at minimum and maximum levels on glycemic response in mice. Material & Methods: An interventional study with 15 adult male mice was designed. Mice were randomly assigned to 3 equal groups: control, 1x phthalate (dose of 250 mg/kg/day), 2x phthalate (dose of 500 mg/kg/day) and treated for a period of 8 weeks. At the end of the seventh week study all mice were tested by oral glucose tolerance test and area under curve (AUC) was calculated for each sample. In the end, fasting blood samples were used to measure the variables (Glucose, Insulin, HOMA_IR, Quicki of serum and HbA1C of total blood). The data were analyzed by ANOVA and Duncan tests. The significant difference in the data was considered P >0.01. Results: Di-(2-ethylhexyl) phthalate at low dose (250 mg/kg) showed significant increase in serum glucose and insulin resistance levels and also quicki levels decreased significantly compared to other groups (P <0.01). This study showed no significant changes in insulin serum, glycated hemoglobin (HbA1c) of total blood and area under the curve in glucose tolerance test (P >0.01). Conclusion: In the present study, it showed di-(2-ethylhexyl) phthalate at low dose (250 mg/kg) impaired blood sugar control systems and this can lead in pre-diabetes. [ABSTRACT FROM AUTHOR]

Background: Type II diabetes is one of the carbohydrate disorders that is one of the most common types of chronic diseases in many countries of the world including Iran. Recently, pumpkin consumption is recognized as one of the herbs in treatment of the diabetes. In addition, consumption of fermented dairy products and probiotics have beneficial effects on people with type II diabetes. The aim of this study was investigation the effect of pumpkin and probiotic yogurt consumption separately or/and simultaneously on type II diabetes. Methods: This was a parallel randomized clinical trial study. 80 eligible participants randomly were divided to 4 groups: 1- green pumpkin (100 g); 2- probiotic yoghurt (150 g); 3- pumpkin and probiotic yoghurt (100 g pumpkin plus 150 g yoghurt); and 4- control (dietary advice). Pumpkin and probiotic yoghurt were consumed at lunch time. Findings: Total cholesterol levels decreased in all intervention groups; however these changes in probiotic yogurt and probiotic yogurt + pumpkin groups were significant. In all interventional groups, the level of triglyceride decreased and the level of high-density lipoprotein (HDL) increased; the changes were significant in yogurt + pumpkin group. Probiotic yogurt consumption separately or simultaneously with pumpkin decreased the level of low-density lipoprotein (LDL). All interventional treatments led to significantly decreased fasting blood sugar (FBS), glycated hemoglobin (HbA1C) and high sensitivity c-reactive protein (hsCRP). Systolic and diastolic blood pressures (SBP and DBP) decreased significantly in pumpkin and probiotic yogurt groups. Conclusion: According to present study, pumpkin consumption separately or simultaneously with probiotic yogurt have beneficial effects on lipid profiles, FBS, HbA1C and hsCRP.