Abstract
Abstract Objective The aim of this randomized control trial was to assess the effect of dairy product (milk and yogurt) consumption on oxidative stress biomarkers in diabetic patients. Material and methods Ninety-one diabetic patients were randomly assigned to one of the three following intervention groups: group A ( Results No significant difference was found in oxidative stress between groups, except for MDA that significantly decreased in group C. Conclusions Consumption of dairy products including milk and yogurt, ≥ 4 servings per day, reduced MDA concentration, however consumption ≤ 3 serving per day had no significant effect on oxidative stress among diabetic patients.
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