Richelsen B, Agerbaek M, Gerdes L U
Arhus Amtssygehus, medicinsk afdeling A og C.
Ugeskr Laeger. 1993 Sep 20;155(38):3015-9.
The potential cholesterol-lowering effect of a new fermented milk product was tested in a homogeneous group of Danish men (all 44-year-old; n = 58) in a randomised, double blinded and placebo-controlled study. Two hundred ml of the fremented milk or placebo (chemically acidified) was taken daily for six weeks. After these six weeks total cholesterol decreased significantly in the fermented milk group by -0.37 mmol/l (confidence interval: -0.51 to -0.23 mmol/l) and no changes were observed in the placebo group (-0.02 mmol/l) (p < 0.01). This decrement in total cholesterol could be completely ascribed to a reduction of LDL-cholesterol by 10% (i.e. -0.42 mmol/l), since HDL-cholesterol and triglyceride were unchanged in both groups during the study. Thus, in the present short term study, the tested fermented milk product was able to reduce LDL-cholesterol in middle-aged men.
在一项随机、双盲、安慰剂对照研究中，对一组丹麦男性（均为44岁；n = 58）进行了测试，以评估一种新型发酵乳制品潜在的降胆固醇效果。连续六周，每天饮用200毫升发酵乳或安慰剂（化学酸化剂）。六周后，发酵乳组的总胆固醇显著下降了-0.37 mmol/l（置信区间：-0.51至-0.23 mmol/l），而安慰剂组未观察到变化（-0.02 mmol/l）（p < 0.01）。总胆固醇的这种下降完全归因于低密度脂蛋白胆固醇降低了10%（即-0.42 mmol/l），因为在研究期间两组的高密度脂蛋白胆固醇和甘油三酯均未改变。因此，在本短期研究中，所测试的发酵乳制品能够降低中年男性的低密度脂蛋白胆固醇。
