Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos / Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men
Arch. latinoam. nutr
;
53(1): 47-51, mar. 2003.
Artigo
em Português
| LILACS
| ID: lil-356588
ABSTRACT
This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10 per cent in the HDL-cholesterol level.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Glycine max
/
Iogurte
/
Colesterol
Tipo de estudo:
Ensaio Clínico Controlado
/
Estudo de etiologia
/
Fatores de risco
Limite:
Adulto
/
Humanos
/
Masculino
Idioma:
Português
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
2003
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Estadual Paulista/BR
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