Long-term (6 months) effect of a new fermented milk product on the level of plasma lipoproteins - a placebo-controlled and double blind study

Article Abstract:

Low-fat milk or fermented milk products exhibit a hypocholesterolemic effect, as shown by a randomized, placebo-controlled, and double-blind study. Fermented milk product produces rapid reduction of LDL-cholesterol after one month, whereas a chemically fermented placebo product shows gradual reduction. However, over a six-month period, both the products show equal LDL-cholesterol reduction. This reduction is significant when compared with the initial LDL-cholesterol levels. However, fermented milk products do not offer any advantage over the placebo products.

Usage, Observations, Placebos

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Evaluation of the effects of a new fermented milk product (Gaio) on primary hypercholesterolemia

Article Abstract:

Fermented milk product Gaio and its effects on the lipid profile in people with mild to moderate primary hypercholesterolemia were investigated. The study found that patients who were fed with Gaio had their total and low density lipoprotein-cholesterol levels decline by a small but statistically significant percentage. However, not all subjects appeared to respond to the milk product and cholesterol levels even seemed to increase in some of the subjects. Gaio was supplied by the Brazilian company Vigor Co.

Yogurt, Cholesterol, Hypercholesterolemia

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Hypocholesterolaemic effect of a new fermented milk product in healthy middle-aged men

Article Abstract:

Studies on the lipoprotein level of an identical group of middle-aged Danish men for 6 weeks after consuming a new milk product fermented with bacteria obtained from the intestinal flora of the people in Abkhasia show a 10% reduction in LDL-cholesterol with no changes in the placebo group. The new milk contained a strain of enterococcus faecium and 2 strains of streptococcus termophilus. The placebo product was chemically fermented.

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