Arvin Babaei - Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran
Maryam Nouri - Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran. Student Research Committee, Student Research Center, Tabriz University of Medical Sciences,Tabriz, IR Iran
Ali Tarighat-Esfanjani - Nutrition Research Center, Faculty of Nutrition and Food Sciences, Tabriz University ofMedical Sciences, Tabriz, IR Iran
Vahideh Sadra - Endocrine Research Center, Tabriz University of Medical Sciences, Tabriz, IR Iran
Zahra Ghasempour - Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, TabrizUniversity of Medical Sciences, Tabriz, East Azarbaijan, IR Iran
Mohammad Asghari Jafarabadi - Cabrini Research, Cabrini Health, Australia Department of Nursing and Health Sciences, Monash University Faculty of Public Health andPreventative Medicine, Australia. Road Traffic Injury Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Objectives: Due to the insufficient data on the metabolic consequences of long-term whey protein(WP) consumption, in this trial we aimed to examine the effects of WP, as fortified bread, onglycemic status, lipid profile and blood pressure in overweight/obese women with type ۲ diabetesmellitus (T۲DM).Methods: In a ۱۲-week double-blind placebo-controlled randomized clinical trial, ۴۸overweight/obese women with T۲DM were randomly allocated into either WP (bread fortified by۲۰ g WP concentrate) or placebo (unfortified bread) group. At pre- and post-intervention phase,physical activity, blood pressure, serum levels of glucose, insulin, glycosylated hemoglobin A۱C(HbA۱C), and lipid profile as well as dietary intakes were assessed. The homeostatic modelassessment for insulin resistance (HOMA-IR) was used for estimation of insulin resistance.Results: Thirty five patients completed the trial. At the endpoint, there were no significantbetween-group differences for the assessed glycemic parameters (p > ۰.۰۵), except HbA۱C, whichwas higher in the WP group after adjusting for the confounders and baseline values (p < ۰.۰۵).Fasting blood glucose was significantly increased in WP group (p <۰.۰۵). There was a significantincrease in HOMA-IR and serum level of insulin in both WP and placebo groups (p < ۰.۰۵). Therewere no significant within- or between- group changes for lipid profile and blood pressure of thepatients (p > ۰.۰۵).Conclusion: Three month consumption of the WPC fortified bread, has no effects on lipid profileand blood pressure. It may cause some undesirable changes in some glycemic indices amongoverweight/obese women with T۲DM.

Whey Proteins, Diabetes Mellitus, Lipids, Blood Pressure