The effect of skim milk, yoghurt, and full cream milk on human serum lipids.
1981
Rossouw Jacques E. | Burger Elza Marie | Van Der Vyver Pauline | Ferreira Johan J.
No evidence of a hypocholesterolemic "milk factor" was obtained from lipid studies of 32 adolescent boys whose diets were supplemented with 2 liters daily of skim milk, full cream milk or yoghurt during a 3-week study period. During a baseline week, boys maintained normal eating habits and initial fasting blood samples were obtained. Food intake was adjusted during the test period so that milk products were consumed in addition to usual milk intake, but not in addition to the usual energy intake. All serum lipids fell during the baseline week. Total serum cholesterol and low-density lipoprotein cholesterol continued to decline in the skim milk group but increased during the first 2 weeks in the yoghurt or full cream milk groups. Plasma values correlated with dietary fat and cholesterol intakes. During the third week on yoghurt or whole milk, total cholesterol dropped to baseline levels. High-density lipoprotein (HDL) cholesterol and HDL/total cholesterol rose in all 3 groups; highest levels were found in boys on whole milk. Serum triglycerides decreased in all groups. Although no cholesterol-lowering compound was identified, skim milk did have a hypocholesterolemic effect because of a low lipid content.
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