Journal of Dairy Research

Research Article

Effect of fermented milk containing Lactobacillus acidophilus and Bifidobacterium longum on plasma lipids of women with normal or moderately elevated cholesterol

Sara Andradea1 and Nuno Borgesa2 c1

a1 Regional Health Service – Health Centre Dr. Rui Adriano Ferreira Freitas, Av. Do Colégio Militar, n.°27, 9000-135 Funchal, Portugal

a2 Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal


This study aimed to evaluate the effect of milk fermented with Lactobacillus acidophilus 145 and Bifidobacterium longum BB536 on plasma lipids in a sample of adult women. A double-blind, placebo controlled, cross-over study (two periods of four weeks each separated by a 1-week washout period) was performed in 34 women, aged between 18 and 65 years. Group A consumed 125 g fermented milk three times a day for the first 4 weeks while group B consumed regular yoghurt under the same conditions. (Groups A and B switched products for the second treatment period). Women taking the test product with a baseline total cholesterol above 190 mg/dl showed a significant reduction in LDL cholesterol. HDL cholesterol was also reduced by the test product. We conclude that the fermented milk may help to reduce LDL levels in hypercholesterolemic adult women.

(Received June 29 2007)

(Accepted June 01 2009)


c1 For correspondence; e-mail: