Richelsen B, Kristensen K, Pedersen S B
Medical Department C, Aarhus University Hospital, Denmark.
Eur J Clin Nutr. 1996 Dec;50(12):811-5.
We have recently demonstrated a short-term hypocholesterolemic effect (reduction of 8-10%) of a new fermented milk product taken for 6 weeks (Agerbaek et al, 1995; Richelsen et al, 1993). The present study was undertaken to investigate the more long-term (6 months) effect of this fermented product on the level of lipoproteins.
The study was randomized, double-blind, and placebo-controlled, and performed for a period of six months.
Eighty-seven non-obese and normocholesterolemic females and males, aged 50-70 y old, were included in the study.
200 ml of either the fermented milk product or placebo (chemically fermented) were given daily. The test product was fermented with a bacteria culture containing Enterococcus faecium and two strains of Streptococcus termophilus.
After one month the total- and LDL-cholesterol were significantly reduced in the fermented milk group as compared to placebo, LDL was reduced by 0.21 mmol/l vs 0.0 mmol/1 (P < 0.02). The maximal reduction of LDL-cholesterol was reached after 3 months in the test group with a reduction of 0.32 mmol/1 of initial values (P < 0.001). In the placebo group a gradual fall of total- and LDL-cholesterol was observed from 1-6 months of the study. Thus, after six months the reduction of LDL-cholesterol was similar in the two groups (P = 0.95) even though the reduction was significant in both groups in relation to initial values (P < 0.05). No changes in HDL-cholesterol or triglyceride were observed during the study. There were no differences in the response between women and men.
The fermented milk product resulted in a rapid reduction of LDL-cholesterol observed after one month but during long-term intake (6 months) the reduction of LDL-cholesterol was similar to the placebo product, indicating that low-fat milk or fermented milk products may have some hypocholesterolemic effects but the present tested product does not seem to be superior in that respect to the placebo milk product used in the present study.
我们最近证明了一种新的发酵奶制品摄入6周具有短期降胆固醇作用（降低8 - 10%）（阿格贝克等人，1995年；里克尔森等人，1993年）。本研究旨在调查这种发酵产品对脂蛋白水平更长期（6个月）的影响。
该研究为随机、双盲且安慰剂对照研究，为期6个月。
87名年龄在50 - 70岁之间的非肥胖且胆固醇正常的女性和男性被纳入研究。
每天给予200毫升发酵奶制品或安慰剂（化学发酵）。测试产品用含有粪肠球菌和两株嗜热链球菌的细菌培养物发酵。
与安慰剂相比，发酵牛奶组在1个月后总胆固醇和低密度脂蛋白胆固醇显著降低，低密度脂蛋白降低了0.21毫摩尔/升，而安慰剂组降低了0.0毫摩尔/升（P < 0.02）。测试组在3个月时低密度脂蛋白胆固醇降低幅度最大，较初始值降低了0.32毫摩尔/升（P < 0.001）。在安慰剂组，从研究的1 - 6个月观察到总胆固醇和低密度脂蛋白胆固醇逐渐下降。因此，6个月后两组低密度脂蛋白胆固醇的降低情况相似（P = 0.95），尽管两组相对于初始值的降低均具有显著性（P < 0.05）。在研究期间未观察到高密度脂蛋白胆固醇或甘油三酯的变化。女性和男性之间的反应没有差异。
发酵奶制品在1个月后导致低密度脂蛋白胆固醇迅速降低，但在长期摄入（6个月）期间，低密度脂蛋白胆固醇的降低与安慰剂产品相似，这表明低脂牛奶或发酵奶制品可能具有一些降胆固醇作用，但本研究中测试的产品在这方面似乎并不优于所使用的安慰剂牛奶产品。
