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Cited by 167Probiotics and Fermented FoodsGut microbiota and healthFood and Agricultural Sciences

Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810]

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St-Onge, Marie-Pierre, Farnworth, Edward R, Savard, Tony, Chabot, Denise, Mafu, Akier, Jones, Peter JH·2002·BMC Complementary and Alternative Medicine
DOI 10.1186/1472-6882-2-1PMC PMC65674
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Abstract

BACKGROUND: Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its hypocholesterolemic properties. METHODS: Thirteen healthy mildly hypercholesterolemic male subjects consumed a dairy supplement in randomized crossover trial for 2 periods of 4 wk each. Subjects were blinded to the dairy supplement consumed. Blood samples were collected at baseline and after 4 wk of supplementation for measurement of plasma total, low-density lipoprotein, and high-density lipoprotein cholesterol and triglyceride concentrations, as well as fatty acid profile and cholesterol synthesis rate. Fecal samples were collected at baseline and after 2 and 4 wk of supplementation for determination of fecal short chain fatty acid level and bacterial content. RESULTS: Kefir had no effect on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol or triglyceride concentrations nor on cholesterol fractional synthesis rates after 4 wk of supplementation. No significant change on plasma fatty acid levels was observed with diet. However, both kefir and milk increased (p < 0.05) fecal isobutyric, isovaleric and propionic acids as well as the total amount of fecal short chain fatty acids. Kefir supplementation resulted in increased fecal bacterial content in the majority of the subjects. CONCLUSIONS: Since kefir consumption did not result in lowered plasma lipid concentrations, the results of this study do not support consumption of kefir as a cholesterol-lowering agent.

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  • The amount of kefir offered and the intervention time are fundamental to achieve the desired result for improving dyslipidemia.

    “however, it is noteworthy that the amount of kefir offered and the intervention time are fundamental to achieve the desired result for improving dyslipidemia (27) (Table 1).”

    From Kefir and Intestinal Microbiota Modulation: Implications in Human Health (2021) · cites this paper as [27]

    The Methods (The diet; page unavailable) specify 500 mL of kefir daily for four weeks, and the Discussion suggests that its bacterial content may have been inadequate to affect cholesterol. But the paper does not establish that the amount of kefir or intervention length is fundamental to improving dyslipidemia; its Discussion reports no improvement in plasma lipids. (LLM, conf=0.84)

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  • The regular consumption of probiotics has the ability to improve blood sugar levels.

    “The regular consumption of probiotics has the ability to improve blood sugar levels.”

    From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [74]

    The Background and Results (page numbers unavailable) concern cholesterol, triglycerides, and related measures, not blood sugar. A search for glucose, glycemic measures, and insulin found no passage in our copy reporting that probiotics improve blood sugar levels. (LLM, conf=0.76)

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Authors
St-Onge, M.-P., Farnworth, E. R., Savard, T., Chabot, D., Mafu, A., & Jones, P. J.
Affiliations
  • Agriculture and Agri-Food Canada (CA)
  • McGill University (CA)
Corresponding author
Jones, Peter JH
ORCID
Venue
BMC Complementary and Alternative Medicine
Publisher
Springer Science and Business Media LLC
Published
2002-01-22
Volume
2
Issue
1
Pages
1-1
ISSN
1472-6882 (ISSN-L)
DOI
10.1186/1472-6882-2-1
PMC
PMC65674
OpenAlex
W2106353202
Cited by
167
References
29
Citations by year
2026: 1 · 2025: 5 · 2024: 5 · 2023: 9 · 2022: 9 · 2021: 13 · 2020: 8 · 2019: 10 · 2018: 12 · 2017: 5 · 2016: 14 · 2015: 6 · 2014: 5 · 2013: 14 · 2012: 5
FWCI
3.96
Type
journal article
Language
en
Open access
Licence
Locations
  • BMC Complementary and Alternative Medicine (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, other-oa)
  • PubMed Central (publishedVersion, other-oa)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
kefir, fermented milk, hypercholesterolemia, plasma lipids, LDL cholesterol, HDL cholesterol, triglycerides, plasma fatty acid profile, fecal short-chain fatty acids, cholesterol-lowering effect
MeSH terms
Adult, Animals, Cholesterol, Dairy Products, Dietary Fats, Double-Blind Method, Feces, Fermentation, Humans, Hydrogen-Ion Concentration, Hypercholesterolemia, Lipids, Cholesterol, HDL, Cholesterol, LDL, Male, Middle Aged, Milk, Triglycerides, Single-Blind Method, Cross-Over Studies, Dietary Supplements, Probiotics, Cultured Milk Products

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