Effects of goat cheese on Helicobacter pylori activity and gastrointestinal complaints
2012
De Vrese, Michael | Kristen, Holger | Laue, Christiane | Schrezenmeir, J. (Jürgen)
To investigate whether and how consumption of goats' milk cheese affects Helicobacter pylori activity in the stomach of infected subjects, a randomized, controlled and blind study was performed. Sixty volunteers consumed 4 × 25 g day⁻¹ “Gouda-type” cheese for 3 weeks, prepared from either goats' or cows' milk. The goats' milk cheese was rich in short- and medium-chain fatty acids. Immediately before the start and thereafter every seven days, H. pylori activity was measured by the ¹³C-urea breath test, and gastrointestinal well-being was recorded weekly by validated questionnaires. Neither goats' nor cows' milk cheese had any significant effect on H. pylori activity. Ingestion of both cheeses improved gastrointestinal well-being but had no effect on stool parameters. The difference of the total symptoms score was significant between day 0 and 21 in each dietary groups, but not between the goats' and cows' milk cheese.
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