Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases

Agerholm-Larsen, L; Raben, A; Haulrik, Nikolaj; Hansen, Amysue; Manders, M.; Astrup, Arne

doi:10.1038/sj.ejcn.1600937

Cited by 266 publications

(192 citation statements)

References 20 publications

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“…Previous studies have reported a positive effect of FM on lipid metabolism. 18,25 In our study no changes in plasma concentration of lipids were seen. The amount of VPP and IPP in 300 ml Cardi04 (3.6 mg) is similar to several other known products of FM.…”

Section: Discussioncontrasting

confidence: 57%

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

et al. 2010

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Fermented milk (FM) with putative antihypertensive effect in humans could be an easy applicable lifestyle intervention against hypertension. The mode of action is supposed to be through active milk peptides, shown to possess in vitro ACE-inhibitory effect. Blood pressure (BP) reductions upto 23 mm Hg have been reported in spontaneously hypertensive rats fed FM. Results from human studies of the antihypertensive effect are inconsistent. However, many studies suffer from methodological weaknesses, as insufficient blinding and the use of office BP measurements. We conducted a randomised, double-blind placebo-controlled study of the antihypertensive effect of Lactobacillus helveticus FM in 94 prehypertensive and borderline hypertensive subjects. The participants were randomised into three treatment groups with a daily intake of 150 ml of FM, 300 ml of FM or placebo (chemically acidified milk). The primary outcome was repeated 24-h ambulatory BP measurements. There were no statistically significant differences in the outcome between the groups (systolic BP (SBP), P ¼ 0.9; diastolic BP (DBP), P ¼ 0.2). However, the group receiving 300 ml FM had reduced BP across the 8-week period in several readings, which could be compatible with a minor antihypertensive effect. Heart rate and lipids remained unchanged between groups. Hence, our study does not support earlier studies measuring office BP-measurements, reporting antihypertensive effect of FM. Based on straight performed 24-h ambulatory BP measurements, milk fermented with Lactobacillus helveticus does not posses significant antihypertensive effect.

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Section: Discussioncontrasting

confidence: 57%

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

et al. 2010

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“…There are both male and female subjects with ages ranging from 18 to 80 y. There are only small differences in BMI (all normalweight, except for overweight subjects in Agerholm-Larsen et al, 2000). The values of total cholesterol at baseline, which depends on age and gender, were also found to differ.…”

Section: Discussionmentioning

confidence: 97%

“…In certain studies, control of dietary compliance was included in the design by dietary interviews before and after intervention (Agerbñk et al, 1995;Richelsen et al, 1996), dietary records before, during and after intervention (Agerholm-Larsen et al, 2000), partial supervision during intake at department (Agerholm-Larsen et al, 2000) or clinical measurements (Agerholm-Larsen et al, 2000). Intake of the same yoghurt volume over a long period of time (12 ± 24 weeks) will probably require a closely monitored intervention, because subjects may have a tendency to be less compliant to the product over a long period of time.…”

Section: Discussionmentioning

confidence: 99%

“…A number of studies have assessed whether an addition to the habitual diet of a fermented (probiotic) dairy product Gaio 1 , containing a bacterial culture Causido 1 , can reduce plasma cholesterol and other risk factors of IHD. Five studies showed a small bene®cial short-term effect of 6 ± 10% on LDL-cholesterol (Sarkisov et al, unpublished results, 1991;Agerbñk et al, 1995;Richelsen et al, 1996;Bertolami et al, 1999;Agerholm-Larsen et al, 2000). However, the long-term effect was inconclusive (Richelsen et al, 1996) and one study failed to see any effect at all (Sessions et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies

Agerholm-Larsen¹,

et al. 2000

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Introduction: Certain fermented dairy milk products may have bene®cial effects on plasma cholesterol levels. However, a number of studies have produced con¯icting results as to whether dietary supplementation by a probiotic dairy product containing the bacteria culture Causido 1 reduces plasma cholesterol. Objective: To conduct a meta-analysis of intervention studies to evaluate the effect of the Causido 1 culture on plasma total cholesterol and low-density lipoprotein (LDL)-cholesterol. The probiotic milk product: The yoghurt product Gaio 1 is fermented with Causido 1 , composed of one strain of Enterococcus faecium (human species) with the proposed cholesterol-lowering effect, and two strains of Streptococcus thermophilus. Study inclusion and data extraction: Six studies were identi®ed from a literature search and from the yoghurt producer. All studies met the inclusion criteria. Summary data for plasma concentrations of total cholesterol and LDL-cholesterol were extracted from the original publications or by personal request to the authors. Data from 4 ± 8 weeks of treatment duration was used. Statistical analysis: We performed a traditional meta-analysis where mean differences between intervention and control of the pre ± post changes in total cholesterol and LDL-cholesterol were calculated, as well as 95% con®dence intervals (CIs). Results: In the six studies included in the meta-analysis, the Gaio 1 interventions produced changes in total cholesterol above those of the control groups ranging from À0.02 to À1.02 mmolal and in LDL-cholesterol ranging from À0.02 to À1.15 mmolal. After inclusion of an open-label study, the meta-analysis of the doubleblind studies showed that Gaio 1 as compared to the control group changed total cholesterol by À0.22 mmolal (95% CI: À0.35 to À0.08, P`0.01) and LDL-cholesterol by À0.20 mmolal (95% CI: À0.33 to À0.06, P`0.005). The outcome was essentially the same if all studies were included. Conclusions: The present meta-analysis of controlled short-term intervention studies shows that the fermented yoghurt product produced a 4% decrease in total cholesterol and a 5% decrease in LDL-cholesterol when the open-label study is excluded. To demonstrate sustained effects on blood lipids, long-term studies are required. Sponsorship: MD Foods AaS, Denmark. Descriptors: probiotic milk product; plasma cholesterol; meta-analysis

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“…The Dietary Approaches to Stop Hypertension trial demonstrated that a dietary pattern abundant in fruits, vegetables and low-fat dairy products can considerably reduce BP (25) . Data from Study Net change 95% CI Weight (%) Hata (1996) (6) Agerholm-Larsen (2000) (7) Kawase (2000) (8) Inoue (2003) (9) Seppo (2003) (10) Mizushima (2004) (11) Tuomilehto (2004) (12) Aihara (2005) (normotensive) (13) Aihara (2005) (hypertensive) (13) Jauhiainen (2005) (14) Engberink (2008) (15) van der Zander (2008) (16) Jauhiainen (2010) (17) Usinger ( Study Net change 95% CI Weight (%) Hata (1996) (6) Agerholm-Larsen (2000) (7) Inoue (2003) (9) Seppo (2003) (10) Mizushima (2004) (11) Tuomilehto (2004) (12) Aihara (2005) (normotensive) (13) Aihara (2005) (hypertensive) (13) Jauhiainen (2005) (14) Jauhiainen (2010) (17) Usinger (2010 Fig . 3.…”

Section: Discussionmentioning

confidence: 99%

Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials

et al. 2013

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Previous studies have suggested that probiotic fermented milk may possess blood pressure (BP)-lowering properties. In the present study, we aimed to systematically examine the effect of probiotic fermented milk on BP by conducting a meta-analysis of randomised controlled trials. PubMed, Cochrane library and the ClinicalTrials.gov databases were searched up to March 2012 to identify eligible studies. The reference lists of the obtained articles were also reviewed. Either a fixed-effects or a random-effects model was used to calculate the combined treatment effect. Meta-analysis of fourteen randomised placebo-controlled trials involving 702 participants showed that probiotic fermented milk, compared with placebo, produced a significant reduction of 3·10 mmHg (95 % CI 24·64, 2 1·56) in systolic BP and 1·09 mmHg (95 % CI 22·11, 2 0·06) in diastolic BP. Subgroup analyses suggested a slightly greater effect on systolic BP in hypertensive participants than in normotensive ones (23·98 v. 2 2·09 mmHg). Analysis of trials conducted in Japan showed a greater reduction than those conducted in European countries for both systolic BP (26·12 v. 2 2·08 mmHg) and diastolic BP (23·45 v. 20·52 mmHg). Some evidence of publication bias was present, but sensitivity analysis excluding small trials that reported extreme results only affected the pooled effect size minimally. In summary, the present meta-analysis suggested that probiotic fermented milk has BP-lowering effects in pre-hypertensive and hypertensive subjects.

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Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases

Cited by 266 publications

References 20 publications

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies

Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials

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