每天消费益生菌酸奶对孕妇胰岛素抵抗的影响：一项随机对照试验。
摘要来源：
eur J Clin Nutr。 2013年1月； 67（1）：71-4。 EPUB 2012 11月28日。PMID： 23187955“> 23187955 Rad, A Rahimi Foroushani, H Khorammian, A Esmaillzadeh
Article Affiliation:Z Asemi
Abstract:BACKGROUND/OBJECTIVES: Owing to excess body weight and increased secretion of inflammatory cytokines primarily during the third trimester, pregnancy is associated with elevated胰岛素抵抗。据我们所知，没有任何报告表明益生菌酸奶消耗对孕妇血清胰岛素水平的影响。这项研究旨在确定益生菌酸奶每天消费对胰岛素RESI的影响伊朗孕妇的立场和血清胰岛素水平。
受试者/方法： 在这项随机对照临床试验中，70名Primigravida孕妇参加了第三任三年的单身妊娠。我们将参与者随机分配为每天消耗200克常规（n = 33）或益生菌组（n = 37）9周。 The probiotic yoghurt was a commercially available product prepared with the starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, enriched with probiotic culture of two strains of lactobacilli (Lactobacillus acidophilus LA5) and bifidobacteria (Bifidobacterium animalis BB12) with a total of min 1 × 10⁷ colony-forming单位。在基线和9周干预后采集空腹血液样本，以测量空腹血浆葡萄糖和血清胰岛素水平。胰岛素抵抗（HOMA-IR）的稳态模型评估用于计算胰岛素耐药性评分。
RESULTS: Although consumption of probiotic yogurt for 9 weeks did not affect serum insulin levels and HOMA-IR score, significant differences were found comparing changes in these variables between probiotic and conventional yogurts (changes from baseline in serum insulin levels: +1.2±1.2 vs +5.0±1.1μIU/ml，分别为p = 0.02;益生菌酸奶9周保持血清胰岛素水平，可能有助于孕妇防止胰岛素耐药性。