Prevention of Cardiovascular Diseases with Milk Products Supplemented with Long-Chain Omega-3-Fatty Acids
- 12.11.2009
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- Redaktion
Christine Dawczynski, Gerhard Jahreis, Jena
In two interventional studies in man, the influence of the consumption of n-3-LC-PUFA-enriched yoghurt was examined on cardiovascular risk factors . The volunteers consumed the intervention products with 0.8 g n-3-LC-PUFA/125 g yoghurt or comparator products for a period of 5 or 10 weeks. Blood samples were taken at the start and end of each phase.As a consequence of the 5-week consumption of the enriched products, HDL-cholesterol was significantly increased and the LDL/HDL quotient was reduced. After 10 weeks, these effects were more marked in the group given 0.8 g n-3-LC-PUFA/125 g yoghurt. The favourable changes in HDL-cholesterol and in the LDL/HDL quotient were not found in subjects given low fat (less enriched) yoghurt over a period of 10 weeks.
There was a trend for TAG to be reduced in this group (p ≤ 0.1). Conclusion: Daily consumption of n-3-LC-PUFA-enriched yoghurt (0.8 g n-3-LC-PUFA/125 g yoghurt) had a favourable effect on cardiovascular risk factors.
Keywords: long-chain multiply unsaturated fatty acids, omega-3-fatty acids, cardiovascular diseases, milk products, enrichment
Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 11/09 ab Seite 618.
