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Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men.
Eur J Clin Nutr 1995; 49(5):346-52EJ

Abstract

OBJECTIVE

There are still controversies as to the potential beneficial effects of milk and fermented milk products on the level of lipoproteins. The objective of the present investigation was to test the effect of a moderate daily intake of a new fermented milk product, which was based on a bacterial culture obtained from the intestinal flora of inhabitants of Abkhasia, on the lipoprotein levels of a homogeneous group of middle-aged Danish men.

DESIGN

The study was randomised, double-blind, and placebo-controlled, and the intervention was performed for a period of 6 weeks.

SUBJECTS

Fifty-eight healthy, non-obese, normocholesterolaemic, male volunteers born in 1949 of Danish descent participated (i.e. all were 44 years old).

INTERVENTIONS

During the intervention period the subjects' habitual diets were supplemented with 200 ml/day of either the new fermented milk product or a placebo product (chemically fermented). The biologically fermented milk product contained Enterococcus faecium and two strains of Streptococcus termophilus. Fasting blood samples were drawn initially and after 3 and 6 weeks and analysed for plasma values of total cholesterol, high-density lipoprotein (HDL)-cholesterol and triglyceride. In addition, LDL-cholesterol was estimated.

RESULTS

After these 6 weeks total cholesterol was reduced significantly in the group given biologically fermented milk (-0.37 mmol/l, confidence interval: -0.51 to -0.23) while no changes were observed in the placebo group (-0.02 mmol/l) (P < 0.01). This reduction in total cholesterol could be completely ascribed to a fall in LDL-cholesterol by 10% (i.e. -0.42 mmol/l) since HDL-cholesterol and triglyceride were unchanged in both groups.

CONCLUSIONS

Thus, this short-term study (6 weeks) demonstrated an LDL-cholesterol-lowering effect (10% reduction) of a new fermented milk product in middle-aged Danish men.

Authors+Show Affiliations

Medical Department A, Aarhus University Hospital, Denmark.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

7664720

Citation

Agerbaek, M, et al. "Hypocholesterolaemic Effect of a New Fermented Milk Product in Healthy Middle-aged Men." European Journal of Clinical Nutrition, vol. 49, no. 5, 1995, pp. 346-52.
Agerbaek M, Gerdes LU, Richelsen B. Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men. Eur J Clin Nutr. 1995;49(5):346-52.
Agerbaek, M., Gerdes, L. U., & Richelsen, B. (1995). Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men. European Journal of Clinical Nutrition, 49(5), pp. 346-52.
Agerbaek M, Gerdes LU, Richelsen B. Hypocholesterolaemic Effect of a New Fermented Milk Product in Healthy Middle-aged Men. Eur J Clin Nutr. 1995;49(5):346-52. PubMed PMID: 7664720.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men. AU - Agerbaek,M, AU - Gerdes,L U, AU - Richelsen,B, PY - 1995/5/1/pubmed PY - 1995/5/1/medline PY - 1995/5/1/entrez SP - 346 EP - 52 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 49 IS - 5 N2 - OBJECTIVE: There are still controversies as to the potential beneficial effects of milk and fermented milk products on the level of lipoproteins. The objective of the present investigation was to test the effect of a moderate daily intake of a new fermented milk product, which was based on a bacterial culture obtained from the intestinal flora of inhabitants of Abkhasia, on the lipoprotein levels of a homogeneous group of middle-aged Danish men. DESIGN: The study was randomised, double-blind, and placebo-controlled, and the intervention was performed for a period of 6 weeks. SUBJECTS: Fifty-eight healthy, non-obese, normocholesterolaemic, male volunteers born in 1949 of Danish descent participated (i.e. all were 44 years old). INTERVENTIONS: During the intervention period the subjects' habitual diets were supplemented with 200 ml/day of either the new fermented milk product or a placebo product (chemically fermented). The biologically fermented milk product contained Enterococcus faecium and two strains of Streptococcus termophilus. Fasting blood samples were drawn initially and after 3 and 6 weeks and analysed for plasma values of total cholesterol, high-density lipoprotein (HDL)-cholesterol and triglyceride. In addition, LDL-cholesterol was estimated. RESULTS: After these 6 weeks total cholesterol was reduced significantly in the group given biologically fermented milk (-0.37 mmol/l, confidence interval: -0.51 to -0.23) while no changes were observed in the placebo group (-0.02 mmol/l) (P < 0.01). This reduction in total cholesterol could be completely ascribed to a fall in LDL-cholesterol by 10% (i.e. -0.42 mmol/l) since HDL-cholesterol and triglyceride were unchanged in both groups. CONCLUSIONS: Thus, this short-term study (6 weeks) demonstrated an LDL-cholesterol-lowering effect (10% reduction) of a new fermented milk product in middle-aged Danish men. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/7664720/Hypocholesterolaemic_effect_of_a_new_fermented_milk_product_in_healthy_middle_aged_men_ L2 - https://medlineplus.gov/cholesterollevelswhatyouneedtoknow.html DB - PRIME DP - Unbound Medicine ER -