Effect of different types of milk on serum lipids

ABSTRACT

Thirty four normal individuals aged 20-60 years were divided into three groups, each person consumed three pints of milk daily for two weeks. The first group consumed reconstructed dried milk [Millac], the second group consumed natural low-fat milk, and the third consumed fermented milk, yoghourt. Serum cholesterol and triglycerides were estimated before the test and then weekly for three weeks. Millac was found to raise serum cholesterol from an average of 183 to 261 mg%, low-fat milk lowered serum cholesterol from 221 to 175 mg%, and fermented milk lowered it from 180 to 151 mg%. The serum triglycerides were not significantly affected