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The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies.
Eur J Clin Nutr 2000; 54(11):856-60EJ

Abstract

INTRODUCTION

Certain fermented dairy milk products may have beneficial effects on plasma cholesterol levels. However, a number of studies have produced conflicting results as to whether dietary supplementation by a probiotic dairy product containing the bacteria culture Causido(R) reduces plasma cholesterol.

OBJECTIVE

To conduct a meta-analysis of intervention studies to evaluate the effect of the Causido(R) culture on plasma total cholesterol and low-density lipoprotein (LDL)-cholesterol. THE PROBIOTIC MILK PRODUCT: The yoghurt product Gaio(R) is fermented with Causido(R), composed of one strain of Enterococcus faecium (human species) with the proposed cholesterol-lowering effect, and two strains of Streptococcus thermophilus. STUDY INCLUSION AND DATA EXTRACTION: Six studies were identified from a literature search and from the yoghurt producer. All studies met the inclusion criteria. Summary data for plasma concentrations of total cholesterol and LDL-cholesterol were extracted from the original publications or by personal request to the authors. Data from 4-8 weeks of treatment duration was used.

STATISTICAL ANALYSIS

We performed a traditional meta-analysis where mean differences between intervention and control of the pre-post changes in total cholesterol and LDL-cholesterol were calculated, as well as 95% confidence intervals (CIs).

RESULTS

In the six studies included in the meta-analysis, the Gaio(R) interventions produced changes in total cholesterol above those of the control groups ranging from -0.02 to -1.02 mmol/l and in LDL-cholesterol ranging from -0.02 to -1.15 mmol/l. After inclusion of an open-label study, the meta-analysis of the double-blind studies showed that Gaio(R) as compared to the control group changed total cholesterol by -0.22 mmol/l (95% CI: -0.35 to -0.08, P<0.01) and LDL-cholesterol by -0.20 mmol/l (95% CI: -0.33 to -0.06, P<0.005). The outcome was essentially the same if all studies were included.

CONCLUSIONS

The present meta-analysis of controlled short-term intervention studies shows that the fermented yoghurt product produced a 4% decrease in total cholesterol and a 5% decrease in LDL-cholesterol when the open-label study is excluded. To demonstrate sustained effects on blood lipids, long-term studies are required.

SPONSORSHIP

MD Foods A/S, Denmark.

Authors+Show Affiliations

Research Department of Human Nutrition, Centre for Food Research, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Meta-Analysis
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11114681

Citation

Agerholm-Larsen, L, et al. "The Effect of a Probiotic Milk Product On Plasma Cholesterol: a Meta-analysis of Short-term Intervention Studies." European Journal of Clinical Nutrition, vol. 54, no. 11, 2000, pp. 856-60.
Agerholm-Larsen L, Bell ML, Grunwald GK, et al. The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur J Clin Nutr. 2000;54(11):856-60.
Agerholm-Larsen, L., Bell, M. L., Grunwald, G. K., & Astrup, A. (2000). The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. European Journal of Clinical Nutrition, 54(11), pp. 856-60.
Agerholm-Larsen L, et al. The Effect of a Probiotic Milk Product On Plasma Cholesterol: a Meta-analysis of Short-term Intervention Studies. Eur J Clin Nutr. 2000;54(11):856-60. PubMed PMID: 11114681.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. AU - Agerholm-Larsen,L, AU - Bell,M L, AU - Grunwald,G K, AU - Astrup,A, PY - 2000/1/11/pubmed PY - 2001/5/5/medline PY - 2000/1/11/entrez SP - 856 EP - 60 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 54 IS - 11 N2 - INTRODUCTION: Certain fermented dairy milk products may have beneficial effects on plasma cholesterol levels. However, a number of studies have produced conflicting results as to whether dietary supplementation by a probiotic dairy product containing the bacteria culture Causido(R) reduces plasma cholesterol. OBJECTIVE: To conduct a meta-analysis of intervention studies to evaluate the effect of the Causido(R) culture on plasma total cholesterol and low-density lipoprotein (LDL)-cholesterol. THE PROBIOTIC MILK PRODUCT: The yoghurt product Gaio(R) is fermented with Causido(R), composed of one strain of Enterococcus faecium (human species) with the proposed cholesterol-lowering effect, and two strains of Streptococcus thermophilus. STUDY INCLUSION AND DATA EXTRACTION: Six studies were identified from a literature search and from the yoghurt producer. All studies met the inclusion criteria. Summary data for plasma concentrations of total cholesterol and LDL-cholesterol were extracted from the original publications or by personal request to the authors. Data from 4-8 weeks of treatment duration was used. STATISTICAL ANALYSIS: We performed a traditional meta-analysis where mean differences between intervention and control of the pre-post changes in total cholesterol and LDL-cholesterol were calculated, as well as 95% confidence intervals (CIs). RESULTS: In the six studies included in the meta-analysis, the Gaio(R) interventions produced changes in total cholesterol above those of the control groups ranging from -0.02 to -1.02 mmol/l and in LDL-cholesterol ranging from -0.02 to -1.15 mmol/l. After inclusion of an open-label study, the meta-analysis of the double-blind studies showed that Gaio(R) as compared to the control group changed total cholesterol by -0.22 mmol/l (95% CI: -0.35 to -0.08, P<0.01) and LDL-cholesterol by -0.20 mmol/l (95% CI: -0.33 to -0.06, P<0.005). The outcome was essentially the same if all studies were included. CONCLUSIONS: The present meta-analysis of controlled short-term intervention studies shows that the fermented yoghurt product produced a 4% decrease in total cholesterol and a 5% decrease in LDL-cholesterol when the open-label study is excluded. To demonstrate sustained effects on blood lipids, long-term studies are required. SPONSORSHIP: MD Foods A/S, Denmark. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/11114681/The_effect_of_a_probiotic_milk_product_on_plasma_cholesterol:_a_meta_analysis_of_short_term_intervention_studies_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601104 DB - PRIME DP - Unbound Medicine ER -