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The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects.
Eur J Clin Nutr 2009; 63(1):100-5EJ

Abstract

OBJECTIVE

To study the effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly healthy subjects.

SUBJECTS

The study included 29 healthy elderly subjects aged 60-81 years.

METHODS

Prospective, randomized, double-blind and placebo-controlled, with a crossover design. The study included two intervention periods of 3 weeks each, separated by a 3-week washout period. Subjects took 100 g of fermented milk drink or a placebo drink (artificially acidified milk) daily in the first supplementary period and the other drink in the second supplementary period. For each period, we measured sleep quality by means of actigraphy and a sleep questionnaire, and assessed the quality of life (QOL) by SF-36 health survey.

RESULTS

There was a significant improvement in sleep efficiency (P=0.03) and number of wakening episodes (P=0.007) in actigraph data after intake of fermented milk, whereas no significant changes were observed for the placebo. Fermented milk did not improve the SF-36 scores significantly from the baseline period. In the GH domain (general health perception) of the SF-36, however, there was marginal improvement as compared to the baseline period. Although the difference between fermented milk and placebo was not statistically significant for any of the sleep or QOL parameters, fermented milk produced slightly greater mean values for many parameters.

CONCLUSION

This short-term (3-week) intervention study indicates that Lactobacillus helveticus fermented milk may have a more favorable effect on improving sleep in healthy elderly people as compared with placebo.

Authors+Show Affiliations

Psychiatry, Department of Integrated Medicine, Division of Internal Medicine, Osaka University Graduate School of Medicine, Suita, Osaka, Japan. yamamura@psy.med.osaka-u.ac.jpNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

17851460

Citation

Yamamura, S, et al. "The Effect of Lactobacillus Helveticus Fermented Milk On Sleep and Health Perception in Elderly Subjects." European Journal of Clinical Nutrition, vol. 63, no. 1, 2009, pp. 100-5.
Yamamura S, Morishima H, Kumano-go T, et al. The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects. Eur J Clin Nutr. 2009;63(1):100-5.
Yamamura, S., Morishima, H., Kumano-go, T., Suganuma, N., Matsumoto, H., Adachi, H., ... Takeda, M. (2009). The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects. European Journal of Clinical Nutrition, 63(1), pp. 100-5.
Yamamura S, et al. The Effect of Lactobacillus Helveticus Fermented Milk On Sleep and Health Perception in Elderly Subjects. Eur J Clin Nutr. 2009;63(1):100-5. PubMed PMID: 17851460.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects. AU - Yamamura,S, AU - Morishima,H, AU - Kumano-go,T, AU - Suganuma,N, AU - Matsumoto,H, AU - Adachi,H, AU - Sigedo,Y, AU - Mikami,A, AU - Kai,T, AU - Masuyama,A, AU - Takano,T, AU - Sugita,Y, AU - Takeda,M, Y1 - 2007/09/12/ PY - 2007/9/14/pubmed PY - 2009/2/20/medline PY - 2007/9/14/entrez SP - 100 EP - 5 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 63 IS - 1 N2 - OBJECTIVE: To study the effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly healthy subjects. SUBJECTS: The study included 29 healthy elderly subjects aged 60-81 years. METHODS: Prospective, randomized, double-blind and placebo-controlled, with a crossover design. The study included two intervention periods of 3 weeks each, separated by a 3-week washout period. Subjects took 100 g of fermented milk drink or a placebo drink (artificially acidified milk) daily in the first supplementary period and the other drink in the second supplementary period. For each period, we measured sleep quality by means of actigraphy and a sleep questionnaire, and assessed the quality of life (QOL) by SF-36 health survey. RESULTS: There was a significant improvement in sleep efficiency (P=0.03) and number of wakening episodes (P=0.007) in actigraph data after intake of fermented milk, whereas no significant changes were observed for the placebo. Fermented milk did not improve the SF-36 scores significantly from the baseline period. In the GH domain (general health perception) of the SF-36, however, there was marginal improvement as compared to the baseline period. Although the difference between fermented milk and placebo was not statistically significant for any of the sleep or QOL parameters, fermented milk produced slightly greater mean values for many parameters. CONCLUSION: This short-term (3-week) intervention study indicates that Lactobacillus helveticus fermented milk may have a more favorable effect on improving sleep in healthy elderly people as compared with placebo. SN - 1476-5640 UR - https://www.unboundmedicine.com/medline/citation/17851460/The_effect_of_Lactobacillus_helveticus_fermented_milk_on_sleep_and_health_perception_in_elderly_subjects_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1602898 DB - PRIME DP - Unbound Medicine ER -