Yogurt enriched with a natural extract rich in PAF inhibitors and polyphenols. Study design and rationale of a randomized, double blinded, placebo-controlled, parallel intervention study

Abstract

Platelet Activating Factor (PAF) is a pro-inflammatory mediator of atherogenesis. Food enriched with PAF inhibitors may have potential cardioprotective properties. For this purpose, we created a yogurt enriched with PAF inhibitors derived from byproducts of olive oil industry, which was consumed by volunteers in order to investigate whether its consumption can affect favorable cardiovascular risk factors. Ninety two (n=92) apparently healthy volunteers (35-65 years) were randomized into three groups based on age, sex and BMI. Volunteers in the Group A consumed a maximum of one plain yogurt every 2 weeks, volunteers in the Group B consumed a non-enriched yogurt daily and volunteers in the Group C ate an enriched yogurt daily. The intervention lasted eight weeks. Biological samples (blood, urine and faeces) were collected at the beginning, in the meantime and at the end of intervention. The article aims to present the rationale, the detailed methodology and the baseline characteristics of the three intervention groups.