Journal article
Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases
Research Department of Human Nutrition, Centre for Food Research, The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg C, Denmark. lil@kvl.dk1
To investigate the effect of a probiotic milk product containing the culture CAUSIDO(R) and of two alternative products on risk factors for cardiovascular disease in overweight and obese subjects. An 8 week randomized, double-blind, placebo- and compliance-controlled, parallel study. Seventy healthy, weight-stable, overweight and obese (25.0
Four groups consumed 450 ml fermented milk products (yoghurt) daily. Group 1: a yoghurt fermented with two strains of Streptococcus thermophilus and two strains of Lactobacillus acidophilus (StLa). Group 2: a placebo yoghurt fermented with delta-acid-lactone (PY). Group 3: a yoghurt fermented with two strains of Streptococcus thermophilus and one strain of Lactobacillus rhamnosus (StLr).
Group 4: a yoghurt fermented with one strain of Enterococcus faecium and two strains of Streptococcus thermophilus (CAUSIDO(R) culture), GAIO(R) (G). The dietary composition of the yoghurt was otherwise similar. The fifth group was given two placebo pills (PP) daily. When comparing all five treatment groups, unadjusted for changes in body weight, no statistical effects were observed in week 8 in the G-group on low density lipoproteins (LDL)-cholesterol (P=0.29).
After adjustment for small changes in body weight, LDL-cholesterol decreased by 8.4% (0.26+/-0.10 mmol/l; P<0.05) and fibrinogen increased (0.74+/-0.32 mmol/l; P<0.05) after 8 weeks in the G-group. This was significantly different from the group consuming chemically fermented yoghurt and the group consuming placebo pills (P<0.05).
After 8 weeks, systolic blood pressure was significantly more reduced in the StLa and G-group compared to StLr. No other differences were found. The CAUSIDO(R) culture reduced LDL-cholesterol and increased fibrinogen in the overweight subjects at a 450 ml consumption daily for 8 weeks. The effect on LDL-cholesterol confirms previous studies.
An immunostimulation by one of the strains in the product might explain the effect on fibrinogen in the G-group. MD Foods A/S, Denmark.
| Language: | English |
|---|---|
| Publisher: | Nature Publishing Group |
| Year: | 2000 |
| Pages: | 288-297 |
| ISSN: | 14765640 and 09543007 |
| Types: | Journal article |
| DOI: | 10.1038/sj.ejcn.1600937 |
| ORCIDs: | Astrup, A |
Adult Analysis of Variance Blood Pressure Body Weight Cardiovascular Diseases Cholesterol, LDL Double-Blind Method Female Fibrinogen Humans Intestinal Absorption Lactobacillus acidophilus Male Middle Aged Obesity Patient Compliance Probiotics Risk Factors Yogurt body weight cholesterol coagulation compliance fibrinolysis gut bacteria cultures
