Comparing the effect of ultra-filtered feta cheese and yoghurt as probiotic carriers on lipid profile: A double blinded randomized controlled trial
Abstract
BACKGROUND:
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.
PURPOSE:
The goal of this trial was to compare the consumption effect of probiotic yoghurt with probiotic cheese on blood lipids.
METHODS:
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.
RESULTS:
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).
CONCLUSION:
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.
