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Effect of fermented milk containing Lactobacillus acidophilus and Bifidobacterium longum on plasma lipids of women with normal or moderately elevated cholesterol

Published online by Cambridge University Press:  13 October 2009

Sara Andrade  and
Nuno Borges
Sara Andrade
Affiliation:
Regional Health Service – Health Centre Dr. Rui Adriano Ferreira Freitas, Av. Do Colégio Militar, n.°27, 9000-135 Funchal, Portugal
Nuno Borges*
Affiliation:
Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal
*
*For correspondence; e-mail: nunoborges@fcna.up.pt
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Abstract

This study aimed to evaluate the effect of milk fermented with Lactobacillus acidophilus 145 and Bifidobacterium longum BB536 on plasma lipids in a sample of adult women. A double-blind, placebo controlled, cross-over study (two periods of four weeks each separated by a 1-week washout period) was performed in 34 women, aged between 18 and 65 years. Group A consumed 125 g fermented milk three times a day for the first 4 weeks while group B consumed regular yoghurt under the same conditions. (Groups A and B switched products for the second treatment period). Women taking the test product with a baseline total cholesterol above 190 mg/dl showed a significant reduction in LDL cholesterol. HDL cholesterol was also reduced by the test product. We conclude that the fermented milk may help to reduce LDL levels in hypercholesterolemic adult women.

Keywords

Lactobacillus acidophilusBifidobacterium longumserum cholesterolLDLfermented milk
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 4 , November 2009 , pp. 469 - 474
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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