Cholesterol-lowering effect of skim milk from immunized cows in hypercholesterolemic patients

Article Abstract:

Hypercholesterolemia (elevated blood cholesterol) is associated with an increased risk of coronary heart disease (CHD). The risk of developing CHD has been related to elevated serum concentrations of low-density-lipoprotein cholesterol (LDL). In a study using diet alone or diet in combination with drugs to reduce serum lipid concentrations, a 15 percent reduction in serum cholesterol resulted in a significant reduction in the incidence of CHD. A study was performed to determine the effect of skim milk on serum cholesterol levels. Serum cholesterol levels were measured in 11 patients with primary hypercholesterolemia before and after a 16-week treatment period with skim milk from immunized cows. The cows were immunized against a variety of human intestinal bacteria; this resulted in increased levels of immunoglobulin G (IgG) in their milk. Before the study was begun, the average total cholesterol level of the patients was 7.01 millimoles per liter (mmol/L) and the average LDL cholesterol was 4.06 mmol/L. The patients were given skim milk from immunized cows or regular skim milk (placebo) for eight weeks. During the second half of the study, the group receiving the immunized milk was switched to placebo and vice versa. During the first eight weeks, the cholesterol levels of the group receiving milk from immunized cows were reduced by 8 percent. In addition, LDL levels were reduced by 4 percent, and total cholesterol/HDL was reduced by 8 percent, compared with placebo treatment. (HDL is high-density lipoprotein cholesterol, which is considered to provide a favorable effect in reducing the risk of CHD.) The cholesterol-lowering effect was reversed when the immunized skim milk was replaced with regular skim milk. It is concluded that, in patients with primary hypercholesterolemia, daily supplementation with skim milk from immunized cows can cause a reduction in blood cholesterol levels. This effect occurs gradually over several weeks, and may be attributable to the increased IgG content of the milk from immunized cows. (Consumer Summary produced by Reliance Medical Information, Inc.)

Skim milk

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Effects of increasing quantities of oat bran in hypercholesterolemic people

Article Abstract:

Many studies have reported that high blood levels of cholesterol increase the risk of heart disease and that soluble fiber in the diet lowers blood cholesterol levels. Oat bran contains soluble fiber and has been reported to lower blood cholesterol levels in people who have hypercholesterolemia (high blood cholesterol). Because of this, oat bran is being promoted as a beneficial dietary supplement and it has been added to many different types of foods. However, not all of the studies have been able to demonstrate that oat bran lowers blood cholesterol levels, and it is possible that the ability of oat bran to lower blood cholesterol has been overestimated. Some studies have used very large amounts of oat bran or diets low in saturated fat in combination with oat bran in order to show a cholesterol-lowering effect. Therefore, a study was performed to determine whether oat bran lowers blood cholesterol when added to a typical diet containing 45 percent of the total daily calories in the form of carbohydrate, 37 percent as fat (14 percent saturated fat), and 18 percent protein. The study included 40 men and women with hypercholesterolemia. The subjects followed their normal diets for the first month, added 30 grams of oat bran per day to their normal diets during the second month, added 60 grams per day during the third month, and 90 grams per day during the fourth month of the study. Blood samples were taken and cholesterol was measured after each diet period. Blood cholesterol and low-density-lipoprotein levels did not change during the study period. These results indicate that adding up to 90 grams of oat bran per day to a regular diet that is high in saturated fat does not lower blood cholesterol levels. Reducing the amount of saturated fat in the diet remains the best advice for lowering blood cholesterol. (Consumer Summary produced by Reliance Medical Information, Inc.)

Evaluation, Measurement, Blood cholesterol, High-fiber diet, High fiber diet, Oat bran

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Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients

Article Abstract:

Drugs that inhibit carbohydrate metabolism may be beneficial in normalizing plasma glucose and insulin levels, following a high-carbohydrate meal, in patients with non-insulin-dependent diabetes mellitus (NIDDM). The drug trestatin interferes with carbohydrate metabolism by inhibiting pancreatic alpha-amylase, an enzyme that breaks down carbohydrates and thereby allows for their absorption. The effect of trestatin on plasma glucose levels following a meal (postprandial glucose) was determined in six patients with NIDDM and six healthy volunteers. Trestatin was incorporated into bread at doses of 3 milligrams (mg) or 6 mg per 75 grams of starch. Both doses of trestatin reduced peak plasma levels of glucose and reduced insulin secretion in the control group and in patients with NIDDM. Trestatin did not alter the taste, texture or appearance of the bread, was not altered by the baking process, and did not produce any unwanted side effects such as the diarrhea caused by alpha-glucosidase inhibitors (other inhibitors of carbohydrate metabolism). It is concluded that trestatin, incorporated into bread, reduces postprandial blood levels of glucose and insulin in patients with NIDDM. Because the method caused no side effects, did not alter the taste of the food, and was effective, the authors conclude that trestatin incorporated into starchy foods has much potential as a means of treating patients with NIDDM. (Consumer Summary produced by Reliance Medical Information, Inc.)

Care and treatment, Type 2 diabetes, Carbohydrate metabolism, Hyperglycemia, Amylases, Enzyme inhibitors

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