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)|
|Number of pages||12|
|Journal||International Journal of Immunotherapy|
|State||Published - 1993|
ASJC Scopus subject areas
- Immunology and Allergy