Effect of a fermented dietary supplement containing chromium and zinc on metabolic control in patients with type 2 diabetes: a randomized, placebo-controlled, double-blind cross-over study

Figures & data

Fig. 1 CONSORT 2010 flow diagram of a randomized, placebo-controlled, double-blinded cross-over study of a fermented dietary supplement containing chromium and zinc in type 2 diabetic patients.

Table 1 Baseline characteristics (mean±SD) of the diabetic patients at initiation of the intervention

Characteristic	Test product (n=19)	Placebo (n=17)
Age (years)	65.0±6.0	61.9±7.6
BMI (kg/m^2)	30.9±4.0	30.0±5.5
Gender (female/male)	12/7	6/11
Duration of diabetes (years)	12.4±8.0	9.1±6.5
Fasting blood glucose (mmol/l)	141.5±37.3	125.2±19.8
HbA1c (%)	7.3±0.9	7.2±0.6
Fructosamine (µmol/l)	284.3±33.1	267.2±33.1
Cholesterol (mg/dl)	198.0±45.2	206.7±36.7
LDL (mg/dl)	111.8±39.9	117.4±33.8
HDL (mg/dl)	53.8±13.8	48.6±14.0
Triglycerides (mg/dl)	192.9±124.1	202.3±103.4
Uric acid (mg/dl)	5.8±1.6	6.3±1.6
GOT (U/l)	29.6±7.5	27.2±7.7
GPT (U/l)	31.0±11.0	27.2±11.1
Gamma-GT (U/l)	52.0±49.6	41.6±32.0

Fig. 2 Treatment effect (delta) on HbA_1c, fructosamine, and fasting glucose for placebo and test product. Data are presented as mean±SD. N=31.

Table 2 Treatment effect (Δ) on lipid metabolism, insulin, and zinc levels for the test product and the placebo

	Test product	Placebo
Cholesterol (mg/dl)	−6.5 (−43 to 64)	5.5 (−106 to 108)
HDL cholesterol (mg/dl)	1.0 (−9.0 to 31)	0.5 (−9.0 to 8.0)
LDL cholesterol (mg/dl)	−5.0 (−47 to 71)	3.0 (−92 to 95)
Triglycerides (mg/dl)	−8.5 (−131 to 119)	−11.0 (−128 to 360)
Insulin (U/ml)	−0.45 (−23 to 9.6)	−1.0 (−33 to 15)
Zinc (µg/l)	−4.0 (−128 to 78)	−1.0 (−38 to 29)

Data are presented as median (range). N=31.