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Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol.
Eur J Clin Nutr 2002; 56(9):843-9EJ

Abstract

OBJECTIVE

Assessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women.

DESIGN

The cross-over study consisted of three periods (7 weeks each): first period, control yoghurt for all 29 women; second period, probiotic yoghurt for 18 women, control yoghurt for 11 women; third period, the reverse of that in the second period.

SETTING

Department of Nutritional Physiology, Institute of Nutritional Science, Friedrich Schiller University, Jena.

SUBJECTS

Twenty-nine healthy women, aged 19-56 y. Fifteen of these were normocholesterolaemic and 14 women were hypercholesterolaemic.

INTERVENTION

Yoghurt (300 g) daily containing 3.5% fat and starter cultures of Streptococcus thermophilus and L. lactis. Probiotic yoghurt was the control yoghurt enriched with L. acidophilus 145, B. longum 913 and 1% oligofructose (synbiotic).

RESULTS

The mean serum concentration of total cholesterol and the LDL cholesterol was not influenced by the synbiotic (P>0.05). The HDL concentration increased significantly by 0.3 mmol/l (P=0.002). The ratio of LDL/HDL cholesterol decreased from 3.24 to 2.48 (P=0.001).

CONCLUSIONS

The long-term daily consumption of 300 g yoghurt over a period of 21 weeks (control and synbiotic) increased the serum concentration of HDL cholesterol and lead to the desired improvement of the LDL/HDL cholesterol ratio.

Authors+Show Affiliations

Friedrich Schiller University, Institute of Nutritional Science, Jena, Germany.No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Controlled Clinical Trial
Journal Article

Language

eng

PubMed ID

12209372

Citation

Kiessling, G, et al. "Long-term Consumption of Fermented Dairy Products Over 6 Months Increases HDL Cholesterol." European Journal of Clinical Nutrition, vol. 56, no. 9, 2002, pp. 843-9.
Kiessling G, Schneider J, Jahreis G. Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol. Eur J Clin Nutr. 2002;56(9):843-9.
Kiessling, G., Schneider, J., & Jahreis, G. (2002). Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol. European Journal of Clinical Nutrition, 56(9), pp. 843-9.
Kiessling G, Schneider J, Jahreis G. Long-term Consumption of Fermented Dairy Products Over 6 Months Increases HDL Cholesterol. Eur J Clin Nutr. 2002;56(9):843-9. PubMed PMID: 12209372.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol. AU - Kiessling,G, AU - Schneider,J, AU - Jahreis,G, PY - 2001/04/12/received PY - 2001/11/27/revised PY - 2001/12/03/accepted PY - 2002/9/5/pubmed PY - 2002/11/28/medline PY - 2002/9/5/entrez SP - 843 EP - 9 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 56 IS - 9 N2 - OBJECTIVE: Assessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women. DESIGN: The cross-over study consisted of three periods (7 weeks each): first period, control yoghurt for all 29 women; second period, probiotic yoghurt for 18 women, control yoghurt for 11 women; third period, the reverse of that in the second period. SETTING: Department of Nutritional Physiology, Institute of Nutritional Science, Friedrich Schiller University, Jena. SUBJECTS: Twenty-nine healthy women, aged 19-56 y. Fifteen of these were normocholesterolaemic and 14 women were hypercholesterolaemic. INTERVENTION: Yoghurt (300 g) daily containing 3.5% fat and starter cultures of Streptococcus thermophilus and L. lactis. Probiotic yoghurt was the control yoghurt enriched with L. acidophilus 145, B. longum 913 and 1% oligofructose (synbiotic). RESULTS: The mean serum concentration of total cholesterol and the LDL cholesterol was not influenced by the synbiotic (P>0.05). The HDL concentration increased significantly by 0.3 mmol/l (P=0.002). The ratio of LDL/HDL cholesterol decreased from 3.24 to 2.48 (P=0.001). CONCLUSIONS: The long-term daily consumption of 300 g yoghurt over a period of 21 weeks (control and synbiotic) increased the serum concentration of HDL cholesterol and lead to the desired improvement of the LDL/HDL cholesterol ratio. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/12209372/Long_term_consumption_of_fermented_dairy_products_over_6_months_increases_HDL_cholesterol_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601399 DB - PRIME DP - Unbound Medicine ER -