There have been studies investigating the effect of probiotic yoghurt on blood lipids. However the results are conflicting. Also, there have been few studies involving probiotic cheese.
The goal of this trial was to compare the consumption effect of probiotic yoghurt with probiotic cheese on blood lipids.
180 subjects aged 18–65, with <6 mmol/l total cholesterol were participated in a 2-month trial. Subjects were assigned into three 60-person groups; probiotic cheese group (30 g/d), probiotic yoghurt group (100 g/d) and control.
A significant reduction in cholesterol was observed at the end within both groups; Cheese (–0.42 mmol/L; 95% CI, –0.47, –0.37; P < 0.0001), Yoghurt (–0.15 mmol/L; 95% CI, –0.25, –0.05; P = 0.007). HDL, LDL and Triglyceride also showed significant improvements during 2-month period. Cholesterol comparison with control also revealed a significant reduction in both groups; cheese (–0.51 mmol/L; 95% CI, –0.63, –0.39; P < 0.0001), yoghurt (–0.27 mmol/L; 95% CI, –0.39, –0.15; P < 0.0001).
Probiotic cheese showed greater improvement effects on blood lipids compared to probiotic yoghurt. This trial was registered in the Australian New Zealand Clinical Trials Registry (ANZCTR) at http://www.anzctr.org.au as ACTRN12612000623897.