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

Abstract

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

Dose–response study of probiotic bacteria Bifidobacterium animalis subsp lactis BB-12 and Lactobacillus paracasei subsp paracasei CRL-341 in healthy young adults

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Effectiveness of probiotics in type 2 diabetes: a meta-analysis

“…In contrast to our findings, previous meta-analyses reported that probiotics effectively reduced the levels of TC and LDL cholesterol in subjects with originally high or normal lipid levels. 43,44 This discrepancy may result from the characteristics of the study group (healthy or obese subjects in previous analyses vs subjects with diabetes in our meta-analysis), the length of intervention, or the choice of probiotic strain.…”

‘The way to a man's heart is through his gut microbiota’ – dietary pro- and prebiotics for the management of cardiovascular risk

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