한국인에서 유산균 발효유의 섭취가 혈중 콜레스테롤에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 12권 / 1호
ㆍ저자명 : 이용욱

영어 초록

This study showed the effect of fermented milk on the cholesterol level of Korean. 130 persona among the teachers of elementary, middle and high schools, professors and graduate school students were divided into two groups according to their cholesterol level and provided with fermented milk 300 ml dairly from Sep.25 to No. V3. They were given blood test at 20 days and 40 days after drinking fermented milk, and surveyed about their ordinary life style and the change of fecal condition. Cholesterol, LDL and the ratio of LDL and HDL in blood were significantly decreased in both high cholesterol group and normal group while HDL cholesterol was notably increased. TG showed slightly tendency of decrease in normal group while no changed in high group. There is no significant change in cholesterol level after drinking fermented milk among groups which are divided by factors of dringking, smoking, caffeine, B.M.I. and family history. The research also showed that drinking fermented milk improved the fecal frequency and fecal condition.

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