Abstract
The chronic consumption of yogurt has been associated with 'better health'. The authors previously reported a five-fold increase in the production of gamma-interferon in normal adults consuming 450 g of yogurt daily for 4 months, when compared to control groups consuming either heat-killed yogurt or no yogurt at all. The present study enrolled two groups: 42 young adults (age 20-40) and 56 senior adults (age 55-70), who were divided into three groups who consumed yogurt daily for 12 months: Group 1 consumed 200 g live-active yogurt; Group 2 consumed 200 g heat-killed yogurt; and Group 3 consumed no yogurt. The subjects completed a questionnaire detailing health parameters weekly and a 3-day food record monthly. Blood was taken each quarter; measurements included complete blood chemistry panel and blood count, total and specific IgEs, and production of gamma interferon. Yogurt consumption was associated with a decrease in allergic symptoms in both the senior and young five-active yogurt groups Seniors not consuming yogurt experienced an increase in both total and LDL cholesterol, while those consuming yogurt remained stable over the year. Seniors consuming yogurt also experienced a significant decrease in GGT. Gamma-interferon, total IgE, and specific IgE tests did not show any significant differences, although seniors consuming yogurt consistently had lower levels of total IgE throughout the year.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 53-64 |
| Number of pages | 12 |
| Journal | International Journal of Immunotherapy |
| Volume | 9 |
| Issue number | 1 |
| State | Published - 1993 |
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ASJC Scopus subject areas
- Immunology
- Immunology and Allergy
Cite this
The influence of chronic yogurt consumption on populations of young and elderly adults. / Trapp, C. L.; Chang, C. C.; Halpern, G. M.; Keen, Carl L; Gershwin, M. Eric.
In: International Journal of Immunotherapy, Vol. 9, No. 1, 1993, p. 53-64.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The influence of chronic yogurt consumption on populations of young and elderly adults
AU - Trapp, C. L.
AU - Chang, C. C.
AU - Halpern, G. M.
AU - Keen, Carl L
AU - Gershwin, M. Eric
PY - 1993
Y1 - 1993
N2 - The chronic consumption of yogurt has been associated with 'better health'. The authors previously reported a five-fold increase in the production of gamma-interferon in normal adults consuming 450 g of yogurt daily for 4 months, when compared to control groups consuming either heat-killed yogurt or no yogurt at all. The present study enrolled two groups: 42 young adults (age 20-40) and 56 senior adults (age 55-70), who were divided into three groups who consumed yogurt daily for 12 months: Group 1 consumed 200 g live-active yogurt; Group 2 consumed 200 g heat-killed yogurt; and Group 3 consumed no yogurt. The subjects completed a questionnaire detailing health parameters weekly and a 3-day food record monthly. Blood was taken each quarter; measurements included complete blood chemistry panel and blood count, total and specific IgEs, and production of gamma interferon. Yogurt consumption was associated with a decrease in allergic symptoms in both the senior and young five-active yogurt groups Seniors not consuming yogurt experienced an increase in both total and LDL cholesterol, while those consuming yogurt remained stable over the year. Seniors consuming yogurt also experienced a significant decrease in GGT. Gamma-interferon, total IgE, and specific IgE tests did not show any significant differences, although seniors consuming yogurt consistently had lower levels of total IgE throughout the year.
AB - The chronic consumption of yogurt has been associated with 'better health'. The authors previously reported a five-fold increase in the production of gamma-interferon in normal adults consuming 450 g of yogurt daily for 4 months, when compared to control groups consuming either heat-killed yogurt or no yogurt at all. The present study enrolled two groups: 42 young adults (age 20-40) and 56 senior adults (age 55-70), who were divided into three groups who consumed yogurt daily for 12 months: Group 1 consumed 200 g live-active yogurt; Group 2 consumed 200 g heat-killed yogurt; and Group 3 consumed no yogurt. The subjects completed a questionnaire detailing health parameters weekly and a 3-day food record monthly. Blood was taken each quarter; measurements included complete blood chemistry panel and blood count, total and specific IgEs, and production of gamma interferon. Yogurt consumption was associated with a decrease in allergic symptoms in both the senior and young five-active yogurt groups Seniors not consuming yogurt experienced an increase in both total and LDL cholesterol, while those consuming yogurt remained stable over the year. Seniors consuming yogurt also experienced a significant decrease in GGT. Gamma-interferon, total IgE, and specific IgE tests did not show any significant differences, although seniors consuming yogurt consistently had lower levels of total IgE throughout the year.
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M3 - Article
AN - SCOPUS:0027443388
VL - 9
SP - 53
EP - 64
JO - International Journal of Immunotherapy
JF - International Journal of Immunotherapy
SN - 0255-9625
IS - 1
ER -