The Role of Camel Milk in Treatment of Type 2 Diabetes: A Review

Document Type : Review Article

Authors

1 Student Research Committee, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

2 Food and Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

Diabetes mellitus is one of the most common metabolic diseases worldwide. In patients with type 2 diabetes, insulin sensitivity and glucose homeostasis are impaired and leading to hyperglycemia. Several studies have reported that camel milk with various mechanisms can improve hyperglycemia and its subsequent complications in type 2 diabetic
patients. The present study uses the information in Google Scholar and PubMed databases from 2002 to 2016 to review the role of camel milk in treatment of type 2 diabetes. The key words “type 2 diabetes”, “insulin resistance”, “oxidative stress”, “hyperglycemia”, “insulin”, and “camel milk” were used to collect information. Camel milk was shown to be effective in improving glucose homeostasis by insulin-like proteins. Also, it has RQ-8 peptide that can act as an antioxidant and reduce the damage caused by oxidative stress in the development of diabetes. This kind of milk is effective in improving insulin sensitivity due to its unique combination of fatty acids. It can be concluded that camel milk can be used as a natural product which can be useful to delay or slow down the progression of type 2 diabetes.

Keywords

International Journal of Nutrition Sciences
Volume 3, Issue 3 - Serial Number 3
September 2018
Pages 120-126

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