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Effect of Daily Consumption of Probiotic Yoghurt on Lipid Profiles in Pregnant Women: A Randomized Controlled Clinical Trial Publisher Pubmed



Asemi Z1 ; Samimi M2 ; Tabasi Z2 ; Talebian P2 ; Azarbad Z1 ; Hydarzadeh Z1 ; Esmaillzadeh A3, 4
Authors
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Authors Affiliations
  1. 1. Department of Biochemistry and Nutrition, School of Medicine, Kashan University of Medical Sciences, Iran
  2. 2. Department of Gynecology and Obstetrics, School of Medicine, Kashan University of Medical Sciences, Iran
  3. 3. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, PO Box 81745, Iran

Source: Journal of Maternal-Fetal and Neonatal Medicine Published:2012


Abstract

Background: Due to enhanced fat storage primarily during the mid-pregnancy period, pregnancy is associated with elevated levels of lipid profiles. To our knowledge, no reports are available indicating the effects of probiotic yoghurt consumption on serum lipid profiles in pregnant women. Objective: This study was designed to determine the effects of daily consumption of probiotic yoghurt on lipid profiles of Iranian pregnant women. Methods: This randomized single-blinded controlled clinical trial was performed among 70 pregnant women, primigravida, aged 1830 years old who were carrying singleton pregnancy at their third trimester. Subjects were randomly assigned to consume 200g/d of conventional (n33) or the probiotic group (n37) for 9 weeks. The probiotic yoghurt was a commercially available product prepared with the starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, enriched with probiotic culture of two strains of lactobacilli (Lactobacillus acidophilus LA5) and bifidobacteria (Bifidobacterium animalis BB12) with a total of min 1×107 colony-forming units. The conventional yoghurt contained the starter cultures of S. thermophilus and L. bulgaricus. Fasting blood samples were taken at baseline and after 9-weeks intervention to measure serum lipid profiles. Results: Although consumption of probiotic yogurt for 9 weeks had been resulted in a significant reduction in serum total-(-53.7mg/dL, p0.001), LDL-(-35.2mg/dL, p0.006) and HDL-cholesterol levels (-9.8mg/dL, p0.002) as well as serum triglyceride concentrations (-42.8mg/dL, p0.029), no significant differences were found comparing probiotic and conventional yogurts in terms of their effect on serum lipid profiles. Within-Group differences in conventional yogurt group revealed a significant reduction in HDL-cholesterol levels (-8.4mg/dL, p0.005) and borderline significant reduction in serum total cholesterol concentrations (-21.6mg/dL, p0.08). Conclusion: In conclusion, consumption of probiotic yogurt among pregnant women could not affect serum lipid profiles as compared to the conventional yogurt. © 2012 Informa UK, Ltd.
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