Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: A controlled study in healthy men with or without lactose maldigestion

American Journal of Clinical Nutrition

Volumn 72, Issue 6, 2000, Pages 1474-1479

  Rizkalla, Salwa W ^a   Luo, Jing ^a   Kabir, Morvarid ^a   Chevalier, Annie ^a   Pacher, Nathalie ^a   Slama, Gérard ^a  

^a HÔTEL DIEU   (France)

Author keywords

Breath hydrogen test; Diet; Heated yogurt; Lactose malabsorption; Live bacterial cultures; Men; Plasma glucose; Plasma insulin; Plasma lipids; Short chain fatty acids; Yogurt

Indexed keywords

CHOLESTEROL; GLUCOSE; INSULIN; LACTOSE; PROPIONIC ACID; SHORT CHAIN FATTY ACID; TRIACYLGLYCEROL; YOGHURT;

ADULT; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; HYDROGEN BREATH TEST; INSULIN BLOOD LEVEL; LACTOBACILLUS; LIPID COMPOSITION; MALABSORPTION; MALE; RANDOMIZED CONTROLLED TRIAL; STREPTOCOCCUS THERMOPHILUS; TRIACYLGLYCEROL BLOOD LEVEL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0033661615     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/72.6.1474     Document Type: Article

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