Schaafsma G, Meuling W J, van Dokkum W, Bouley C
TNO Nutrition and Food Research Institute, Zeist, The Netherlands.
Eur J Clin Nutr. 1998 Jun;52(6):436-40. doi: 10.1038/sj.ejcn.1600583.
To investigate in adult male volunteers the effect of a new fermented milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids.
Randomized placebo-controlled double-blind two-way cross over trial with two treatment periods of three weeks, separated by a wash-out period of one week.
the study was performed at the TNO Nutrition and Food Research Institute in Zeist, The Netherlands. SUBECTS: Thirty normal healthy men, aged 33-64y (mean serum total cholesterol level: 5.23 +/- 1.03 (s.d.)), were selected for this study. Normal health was assessed by pre study screening. All subjects were used to an average Dutch food pattern.
During the treatment periods subjects consumed three times daily a 125 ml of either test or reference product as a part of their habitual diet. The test product was a milk, fermented by yogurt starters and Lactobacillus acidophilus, and contained 2.5% fructo-oligosaccharides, 0.5% vegetable oil and 0.5% milk fat. The reference product was a traditional yogurt (milk fermented only by yogurt strains), containing 1% milk fat. Blood samples for serum lipid analysis and blood glucose measurements were taken before the start of the experiment and at the end of both treatment periods.
As compared to the reference product, consumption of the test product resulted in significantly lower values for serum total cholesterol (P < 0.001), LDL-cholesterol (P < 0.005), and the LDL/HDL-ratio (P < 0.05) by 4.4, 5.4 and 5.3% respectively. Levels of serum HDL-cholesterol, triglycerides and blood glucose remained essentially unchanged. The beneficial effects of the test product on serum cholesterol were largely related to an increase of this parameter during the consumption of the reference product.
As compared to traditional yogurt, daily consumption of three times 125 ml of test product specifically lowered serum LDL-cholesterol levels in normal healthy male adult subjects with borderline elevated levels of serum total cholesterol within three weeks.
在成年男性志愿者中研究一种由嗜酸乳杆菌发酵并添加低聚果糖的新型发酵乳制品对血脂的影响。
随机安慰剂对照双盲双向交叉试验，有两个为期三周的治疗期，中间间隔一周的洗脱期。
该研究在荷兰泽斯的TNO营养与食品研究所进行。
30名正常健康男性，年龄在33 - 64岁（平均血清总胆固醇水平：5.23±1.03（标准差）），被选入本研究。通过研究前筛查评估正常健康状况。所有受试者都习惯荷兰的平均饮食模式。
在治疗期间，受试者每天三次饮用125毫升的测试产品或参考产品，作为其日常饮食的一部分。测试产品是一种由酸奶发酵剂和嗜酸乳杆菌发酵的牛奶，含有2.5%的低聚果糖、0.5%的植物油和0.5%的乳脂肪。参考产品是一种传统酸奶（仅由酸奶菌株发酵的牛奶），含有1%的乳脂肪。在实验开始前以及两个治疗期结束时采集血样进行血脂分析和血糖测量。
与参考产品相比，食用测试产品导致血清总胆固醇（P < 0.001）、低密度脂蛋白胆固醇（P < 0.005）和低密度脂蛋白/高密度脂蛋白比值（P < 0.05）的值分别显著降低4.4%、5.4%和5.3%。血清高密度脂蛋白胆固醇、甘油三酯和血糖水平基本保持不变。测试产品对血清胆固醇的有益作用在很大程度上与食用参考产品期间该参数的增加有关。
与传统酸奶相比，正常健康的成年男性血清总胆固醇水平临界升高，每天三次饮用125毫升测试产品，在三周内可特异性降低血清低密度脂蛋白胆固醇水平。
