The influence of chronic yogurt consumption on populations of young and elderly adults

C. L. Trapp, C. C. Chang, G. M. Halpern, Carl L Keen, M. Eric Gershwin

Research output: Contribution to journalArticlepeer-review

70 Scopus citations


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 languageEnglish (US)
Pages (from-to)53-64
Number of pages12
JournalInternational Journal of Immunotherapy
Issue number1
StatePublished - 1993

ASJC Scopus subject areas

  • Immunology
  • Immunology and Allergy


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