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Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects.
Ann Nutr Metab 2009; 54(1):22-7AN

Abstract

BACKGROUND AND AIMS

Hypercholesterolemia is the most important risk factor for cardiovascular diseases. In this study, we compared the effect of consuming probiotic yogurt with that of ordinary yogurt on serum cholesterol level in mildly to moderately hypercholesterolemic subjects.

METHODS

This randomized and crossover trial included 14 healthy subjects with serum total cholesterol 5.17-7.76 mmol/l. They did not consume yogurt for a 2-week prestudy period and added 300 g/day of milk to their diet. After this period, they were randomly allocated to 2 groups to receive either 300 g of ordinary yogurt or probiotic yogurt (fermented with a starter composed of Lactobacillus acidophilus and Bifidobacterium lactis in addition to bacteria in ordinary yogurt) for 6 weeks as a substitution for milk. After a 4-week washout period, the crossover was made and the study lasted for another 6 weeks. Blood lipid tests were done at the beginning and at the end of each period.

RESULTS

Consumption of probiotic yogurt in comparison with ordinary yogurt caused a significant decrease in serum total cholesterol (p < 0.05). Comparison of other blood lipid indices did not show any significant differences between these 2 periods.

CONCLUSION

Yogurt containing two probiotic bacteria strains, L. acidophilus and B. lactis, had a cholesterol-lowering effect in hypercholesterolemic subjects.

Authors+Show Affiliations

Endocrinology and Metabolism Research Center, Tehran University of Medical Sciences, Teheran, Iran.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19229114

Citation

Ataie-Jafari, Asal, et al. "Cholesterol-lowering Effect of Probiotic Yogurt in Comparison With Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects." Annals of Nutrition & Metabolism, vol. 54, no. 1, 2009, pp. 22-7.
Ataie-Jafari A, Larijani B, Alavi Majd H, et al. Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects. Ann Nutr Metab. 2009;54(1):22-7.
Ataie-Jafari, A., Larijani, B., Alavi Majd, H., & Tahbaz, F. (2009). Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects. Annals of Nutrition & Metabolism, 54(1), pp. 22-7. doi:10.1159/000203284.
Ataie-Jafari A, et al. Cholesterol-lowering Effect of Probiotic Yogurt in Comparison With Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects. Ann Nutr Metab. 2009;54(1):22-7. PubMed PMID: 19229114.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects. AU - Ataie-Jafari,Asal, AU - Larijani,Bagher, AU - Alavi Majd,Hamid, AU - Tahbaz,Farideh, Y1 - 2009/02/20/ PY - 2008/05/02/received PY - 2008/12/09/accepted PY - 2009/2/21/entrez PY - 2009/2/21/pubmed PY - 2009/5/27/medline SP - 22 EP - 7 JF - Annals of nutrition & metabolism JO - Ann. Nutr. Metab. VL - 54 IS - 1 N2 - BACKGROUND AND AIMS: Hypercholesterolemia is the most important risk factor for cardiovascular diseases. In this study, we compared the effect of consuming probiotic yogurt with that of ordinary yogurt on serum cholesterol level in mildly to moderately hypercholesterolemic subjects. METHODS: This randomized and crossover trial included 14 healthy subjects with serum total cholesterol 5.17-7.76 mmol/l. They did not consume yogurt for a 2-week prestudy period and added 300 g/day of milk to their diet. After this period, they were randomly allocated to 2 groups to receive either 300 g of ordinary yogurt or probiotic yogurt (fermented with a starter composed of Lactobacillus acidophilus and Bifidobacterium lactis in addition to bacteria in ordinary yogurt) for 6 weeks as a substitution for milk. After a 4-week washout period, the crossover was made and the study lasted for another 6 weeks. Blood lipid tests were done at the beginning and at the end of each period. RESULTS: Consumption of probiotic yogurt in comparison with ordinary yogurt caused a significant decrease in serum total cholesterol (p < 0.05). Comparison of other blood lipid indices did not show any significant differences between these 2 periods. CONCLUSION: Yogurt containing two probiotic bacteria strains, L. acidophilus and B. lactis, had a cholesterol-lowering effect in hypercholesterolemic subjects. SN - 1421-9697 UR - https://www.unboundmedicine.com/medline/citation/19229114/Cholesterol_lowering_effect_of_probiotic_yogurt_in_comparison_with_ordinary_yogurt_in_mildly_to_moderately_hypercholesterolemic_subjects_ L2 - https://www.karger.com?DOI=10.1159/000203284 DB - PRIME DP - Unbound Medicine ER -