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Hajipoor S, Hekmatdoost A, Rezaei M, et al. The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A Double-Blind Randomized- Controlled Trial. Food Sci Nutr. 2020;9(1):303-312doi: 10.1002/fsn3.1996.
Hajipoor, S., Hekmatdoost, A., Rezaei, M., Nachvak, S. M., Alipour, M., Eskandari, S., Mostafai, R., Sobhiyeh, M. R., Mohammadi, R., & Pasdar, Y. (2021). The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A Double-Blind Randomized- Controlled Trial. Food science & nutrition, 9(1), 303-312. https://doi.org/10.1002/fsn3.1996
Hajipoor, Shima, et al. "The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A Double-Blind Randomized- Controlled Trial." Food science & nutrition vol. 9,1 (2021): 303-312. doi: https://doi.org/10.1002/fsn3.1996
Hajipoor S, Hekmatdoost A, Rezaei M, Nachvak SM, Alipour M, Eskandari S, Mostafai R, Sobhiyeh MR, Mohammadi R, Pasdar Y. The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A Double-Blind Randomized- Controlled Trial. Food Sci Nutr. 2020 Nov 10;9(1):303-312. doi: 10.1002/fsn3.1996. eCollection 2021 Jan. PMID: 33473294; PMCID: PMC7802538.
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Food Sci Nutr. 2020 Nov 10;9(1):303-312. doi: 10.1002/fsn3.1996. eCollection 2021 Jan.

The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A Double-Blind Randomized- Controlled Trial.

Food science & nutrition

Shima Hajipoor, Azita Hekmatdoost, Mansour Rezaei, Seyed Mostafa Nachvak, Meysam Alipour, Sodabeh Eskandari, Roghayeh Mostafai, Mohammad Reza Sobhiyeh, Reza Mohammadi, Yahya Pasdar

Affiliations

  1. Nutritional Sciences Department School of Nutritional Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.
  2. Department of Clinical Nutrition School of Nutrition Sciences & Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
  3. Department of Biostatistics School of Health, Social Development and Health Promotion Research Center Research Institute for Health, Kermanshah University of Medical Science Kermanshah Iran.
  4. Alimentary Tract Research Center, Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran.
  5. Vascular and Endovascular Surgeon, Department of Surgery, Imam Reza Hospital Kermanshah University of Medical Sciences Kermanshah Iran.
  6. Department of Food Science and Technology School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran.

PMID: 33473294 PMCID: PMC7802538 DOI: 10.1002/fsn3.1996

Abstract

Vitamin D deficiency can be regarded as one of the overgrowing health problem in all of the world. Evidence from a clinical trial suggested a role for probiotic bacteria in increasing vitamin D. However, probiotic's effect is strain specific and this effect should be confirmed about different strains. The objective was to determine if yogurt fortification with probiotic bacteria,

© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Keywords: lipid profile; obesity; probiotic‐fortified yogurt; vitamin D deficiency; vitamin D‐fortified yogurt

Conflict of interest statement

The authors declare that they do not have any conflict of interest.

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