A new study has brought to light the potential health benefits of camel milk, particularly for individuals with diabetes.
Published in BMC Complementary Medicine and Therapies, this research delves into how camel milk could play a role in reducing heart disease risk and treating dyslipidemia, a condition characterized by an imbalance of lipids in the blood.
Dyslipidemia, often a result of diet, tobacco exposure, genetics, or a combination of these factors, can lead to severe cardiovascular diseases.
This study conducted a thorough analysis, including a systematic review and meta-analysis of randomized controlled trials (RCTs), to understand the effects of camel milk on diabetics.
The research, involving data from numerous trials on patients with type 1 and type 2 diabetes, shows that regular consumption of camel milk leads to significant reductions in total cholesterol, triglycerides, and low-density lipoprotein (LDL) levels, while increasing high-density lipoprotein (HDL) levels.
This is particularly true for patients with type 1 diabetes, who showed a more significant improvement in their lipid profiles than those with type 2 diabetes.
The authors of the study aimed to resolve the ongoing debate about the impact of camel milk on lipid profiles in diabetic patients.
Their findings suggest that camel milk could be an effective complementary treatment for managing dyslipidemia in diabetic patients, helping decrease blood levels of harmful cholesterol and triglycerides while increasing beneficial HDL levels.
The study advocates for the long-term consumption of camel milk, suggesting it could be a helpful addition to prescribed medications for improving lipid profiles, especially in patients with type 1 diabetes.
MoezAlIslam Ezzat Faris, an Associate Professor at the University of Sharjah and co-author of the study, is optimistic about these findings.
He emphasizes the significance of these results, particularly in Gulf Cooperation Council countries like Kuwait, Saudi Arabia, the United Arab Emirates, Oman, and Bahrain, where camel milk is a dietary staple for some and where diabetes rates are high.
According to Dr. Faris, diabetic patients who consumed camel milk showed notably lower levels of total cholesterol, triglyceride, and LDL compared to those who did not.
This effect was even more pronounced in patients who drank fresh camel milk for more than six months, especially among those with type 1 diabetes. The study also noted an increase in HDL levels, considered “good” cholesterol.
This research could have far-reaching implications, not only for people with diabetes but also for those at risk of developing the condition.
Regular consumption of camel milk might even reduce the risk of developing diabetes in pre-diabetic individuals.
The study praises camel milk for its low saturated fat content and potential medicinal value, suggesting it as a preferable option for normalizing lipid profiles.
If these findings gain wider recognition, it could boost the camel milk market, already viewed as a nutritious alternative to traditional treatments for cholesterol abnormalities.
For diabetic patients who typically rely on insulin injections to regulate their insulin levels, camel milk could also reduce the required insulin dosage.
Given the heightened risk of heart disease and stroke in diabetic patients, these findings open up new avenues for further research into the bioactive substances in camel milk and the development of targeted therapies for diabetes management.
The research findings can be found in BMC Complementary Medicine and Therapies.
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