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
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