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Effect of Consuming Yogurts Prepared with Three Culture Strains on Human Serum Lipoproteins
Author(s) -
JASPERS D. A.,
MASSEY LINDA K.,
LUEDECKE LLOYD O.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10422.x
Subject(s) - food science , cholesterol , uric acid , serum cholesterol , biology , chemistry , biochemistry
Ten human adult males' usual diets were modified by incorporating 681g nonfat, unpasteurized yogurt daily throughout three 14‐21 day periods. A different set of select culture strains, two commercial and one patented, were used for yogurt production in the three dietary periods. Including yogurt daily in the diet significantly reduced fasting total serum cholesterol 10‐12% in human adult males on some days, but serum cholesterol returned towards control values with continued yogurt consumption. Serum triglycerides and the proportions of serum lipoproteins were not significantly influenced by increasing yogurt consumption. Differences in concentrations of uric, orotic and hydroxymethylglutaric‐like acids in the yogurts were insufficient to account for the differences in temporary hypocholesterolemic effects of yogurt consumption seen between strains.