McNamara D J, Lowell A E, Sabb J E
Department of Nutrition and Food Science, University of Arizona, Tucson 85721.
Atherosclerosis. 1989 Oct;79(2-3):167-71. doi: 10.1016/0021-9150(89)90121-4.
To determine the effect of yogurt intake on plasma lipid and lipoprotein levels, studies were carried out in 18 normolipidemic males during 3 dietary phases. Phase 1 was a low-fat, low-cholesterol baseline diet consumed for 3 weeks. The baseline diet was supplemented with low-fat yogurt (16 oz/day) for 4 weeks during phase 2, and during phase 3 the supplement consisted of a non-fermented dairy product (16 oz low-fat milk plus 10% milk solids). Average body weights and dietary intakes of fat, cholesterol and polyunsaturate/saturate fat ratios were not significantly different for the 3 dietary phases. Plasma total, LDL- and HDL-cholesterol were unaffected by either the yogurt of low-fat milk concentrate. The results indicate that yogurt, as an example of a fermented dairy product, has no effect on plasma cholesterol levels of normolipidemic males.
为确定摄入酸奶对血浆脂质和脂蛋白水平的影响，在18名血脂正常的男性中进行了3个饮食阶段的研究。第一阶段是为期3周的低脂、低胆固醇基线饮食。在第二阶段，基线饮食补充低脂酸奶（16盎司/天），为期4周，在第三阶段，补充剂为非发酵乳制品（16盎司低脂牛奶加10%的乳固体）。三个饮食阶段的平均体重以及脂肪、胆固醇的饮食摄入量和多不饱和/饱和脂肪比率无显著差异。酸奶或低脂浓缩乳均未影响血浆总胆固醇、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇水平。结果表明，作为发酵乳制品的一个例子，酸奶对血脂正常男性的血浆胆固醇水平没有影响。
