The effects of conventional and probiotic yogurt on the plasma lipid profile in young healthy women

Elisabeth Fabian, Ibrahim Elmadfa (Korresp. Autor*in)

Veröffentlichungen: Beitrag in FachzeitschriftMeeting Abstract/Conference Paper

Abstract

Introduction: In the last few years there has been an increasing interest in the cholesterol-lowering properties of fermented milk products, especially probiotic yogurts. However, a number of studies have produced conflicting results concerning the modulation of plasma lipids induced by probiotics. Objective: We tried to verify and compare the effects of probiotic (L.casei) and conventional yogurt on the plasma lipid profile of normocholesterolemic women. Subjects, design and methods: After a preadjustment phase of 1 week, female volunteers consumed 100g/day of probiotic (probiotic group: n=17) or conventional yogurt (control group: n=16) for 2 weeks (T1-T2) and 200g/day for another 2 weeks (T2-T3). A wash-out phase lasting 2 weeks followed. Total, HDL-cholesterol and triglycerides were determined by enzymatic methods, LDL-cholesterol calculated using the Friedewald formula. Results: During ingestion of probiotic or conventional yogurt (T1-T3) the mean levels of triglycerides did not change in both investigated groups. The average concentration of total cholesterol was consistent in the control, but decreased significantly (p
OriginalspracheEnglisch
Seiten (von - bis)80
FachzeitschriftAnnals of Nutrition and Metabolism: European journal of nutrition, metabolic diseases and dietetics
PublikationsstatusVeröffentlicht - 2005
Veranstaltung18th International Congress of Nutrition (ICN 2005) - Durban, Südafrika
Dauer: 19 Sep. 200523 Sep. 2005

ÖFOS 2012

  • 106002 Biochemie
  • 303009 Ernährungswissenschaften

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