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The effect of vitamin D on glycemic status of diabetes patients is controversial. The objective was to assess the effect of vitamin D3-fortified milk on cardiometabolic markers of patients with type 2 diabetes. In this randomized triple-blind, placebo-controlled trial, 102 patients (34 males and 68 females) aged 31–74 years with type 2 diabetes were randomized to receive either 250 ml unfortified or 250 ml 1000 IU vitamin D3-fortified milk daily for 9 weeks. Anthropometric characteristics, blood pressure, and serum levels of glucose, insulin, and lipids were determined at baseline and after 9 weeks. Serum 25-hydroxy vitamin D concentrations improved in the fortified milk group compared to the control group (+14 ± 20 vs. +4 ± 17 ng/ml; P = 0.001). Both groups showed significant increases in serum calcium (P

Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption rate of dairy products such as yogurt, fortification of these products will effectively reduce or prevent diseases associated with nutritional deficiencies. The aim of this investigation is to study the technical aspects involved in production of different types of fortified yogurts and their role in disease prevention and correction of deficiencies. In this paper, firstly, fortification is defined and the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals, vitamins, and functional ingredients which are used in the process are briefly discussed.

The effect of vitamin D on glycemic status of diabetes patients is controversial. The objective was to assess the effect of vitamin DIn this randomized triple-blind, placebo-controlled trial, 102 patients (34 males and 68 females) aged 31-74 years with type 2 diabetes were randomized to receive either 250 ml unfortified or 250 ml 1000 IU vitamin DSerum 25-hydroxy vitamin D concentrations improved in the fortified milk group compared to the control group (+14 ± 20 vs. +4 ± 17 ng/ml; P = 0.001). Both groups showed significant increases in serum calcium (P 0.01) and decreases in total cholesterol, waist and hip circumference, and systolic and diastolic blood pressure (P 0.001). Also, there was a significant reduction in body mass index of fortified milk group (P 0.001). None of these changes were statistically significant between the two groups. Glycosylated hemoglobin (HbA1c) significantly decreased in both groups with a more remarkable reduction in the plain milk consumers, making a significant between-group difference (7.5% compared to 3.1%; P = 0.01).Overall, daily consumption of one cup of milk containing 1000 IU vitamin D