Table 3.
Differences in anthropometric parameters and mean concentrations of serum health related biomarkers according to the intake of the different types of fermented dairy foods consumed by the sample.
| Yogurt (g/day) |
Natural Yogurt (g/day) |
Sweetened Yogurt (g/day) |
Cheese (g/day) |
Matured/semi-matured cheese (g/day) |
Fresh cheese (g/day) |
Fermented milk (mg/day) |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Non-consumers | Consumers | Non-consumers | Consumers | Non-consumers | Consumers | Non-consumers | Consumers | Non-consumers | Consumers | Non-consumers | Consumers | Non-consumers | Consumers | |
| (n = 27) | (n = 103) | (n = 50) | (n = 80) | (n = 106) | (n = 24) | (n = 27) | (n = 103) | (n = 47) | (n = 83) | (n = 86) | (n = 44) | (n = 122) | (n = 8) | |
| BMI (kg/m2) | 27.0 ± 4.5 | 27.0 ± 4.4 | 27.5 ± 4.9 | 26.7 ± 4.1 | 26.8 ± 4.2 | 27.9 ± 5.2 | 26.7 ± 5.0 | 27.1 ± 27.1 | 27.2 ± 4.7 | 26.93 ± 4.2 | 27.0 ± 4.1 | 27.1 ± 4.9 | 27.1 ± 4.4 | 25.9 ± 3.7 |
| Body fat (%) n63 | 37.3 ± 10.6 | 35.1 ± 12.0 | 38.1 ± 12.4 | 33.9 ± 11.3 | 34.8 ± 11.1 | 38.7 ± 13.9 | 34.7 ± 12.8 | 35.6 ± 11.6 | 35.7 ± 13.4 | 35.44 ± 11.0 | 35.1 ± 11.1 | 36.1 ± 12.1 | - | - |
| Blood parameters | ||||||||||||||
| Glucose (mg/dL) | 96.0 ± 9.6 | 100.3 ± 20.3 | 96.7 ± 9.9 | 101.0 ± 22.1 | 99.5 ± 19.9 | 98.7 ± 10.5 | 97.2 ± 19.7 | 100.0 ± 18.6 | 97.0 ± 16.2 | 101.0 ± 20.2 | 100.5 ± 21.4 | 97.1 ± 11.1 | 99.6 ± 19.1 | 96.2 ± 11.5 |
| Triglycerides (mg/dL) | 115.4 ± 70.1 | 116.6 ± 60.0 | 117.0 ± 79.0 | 116.1 ± 50.2 | 115.9 ± 55.3 | 119.2 ± 90.9 | 126.9 ± 60.7 | 113.5 ± 62.2 | 117.7 ± 65.1 | 115.6 ± 60.3 | 118.4 ± 63.8 | 112.34 ± 57.7 | 117.5 ± 62.4 | 94.7 ± 47.8 |
| Total cholesterol (mg/dL) | 212.0 ± 40.8 | 212.4 ± 40.3 | 207.6 ± 37.6 | 2015.1 ± 41.6 | 214.2 ± 41.3 | 202.6 ± 33.6 | 201.4 ± 47.6 | 215.3 ± 38.0 | 206.1 ± 42.8 | 216.2 ± 38.5 | 209.7 ± 41.6 | 217.7 ± 37.3 | 211.6 ± 40.1 | 226.4 ± 43.8 |
| LDL/HDL ratio | 2.1 ± 0.8 | 2.6 ± 0.9* | 2.2 ± 0.8 | 2.7 ± 0.9* | 2.5 ± 0.9 | 2.4 ± 0.9 | 2.4 ± 0.9 | 2.5 ± 0.9 | 2.4 ± 0.9 | 2.6 ± 0.9 | 2.6 ± 0.9 | 2.4 ± 0.8 | 2.5 ± 0.9 | 2.0 ± 1.0 |
| Leptin (ng/mL) | 11.1 ± 7.9 | 9.9 ± 6.5 | 11.2 ± 6.9 | 9.6 ± 6.5 | 9.9 ± 6.8 | 10.9 ± 6.0 | 9.4 ± 7.4 | 10.3 ± 6.5 | 9.7 ± 7.1 | 10.2 ± 6.4 | 9.9 ± 6.8 | 10.6 ± 6.3 | – | – |
| CRP (mg/L) | 5.5 ± 10.5 | 2.1 ± 4.6* | 4.2 ± 9.1 | 2.0 ± 3.9 | 2.8 ± 5.9 | 1.6 ± 7.3 | 3.4 ± 4.2 | 2.4 ± 6.5 | 3.9 ± 7.0 | 1.9 ± 5.4 | 2.5 ± 5.6 | 3.1 ± 7.1 | – | – |
| MDA (μM) | 2.6 ± 1.7 | 2.4 ± 0.6 | 2.8 ± 1.3 | 2.3 ± 0.6* | 2.4 ± 0.87 | 2.9 ± 0.8 | 2.7 ± 0.5 | 2.3 ± 1.0 | 2.6 ± 1.1 | 2.3 ± 0.69 | 2.5 ± 0.6 | 2.3 ± 1.3 | – | – |
Results from univariate analyses, adjusted by age and gender, were presented as mean ± standard deviation. CRP, C-reactive protein; MDA, malondialdehyde. Variables included in natural yogurt: whole natural yogurt, skimmed natural yogurt and lactose-free natural yogurt. Variables included in sweetened yogurt: whole flavored yogurt, whole sweetened yogurt, whole yogurt with fruits, skimmed flavored yogurt, skimmed sweetened yogurt, skimmed yogurt with fruits and Greek yogurt. Variables included in matured/semi-matured cheese: blue cheese, matured/semi-matured cow cheese, matured/semi-matured goat cheese and processed cheese. Variables included in fresh cheese: fresh goat cheese and fresh cow cheese. Variables included in fermented milks: natural milk with Bifidobacterium, milk with Bifidobacterium and fruit, natural milk with Lactobacillus and milk with Bifidobacterium and sterols. (–) Data not available. *p value ≤ 0.05. Bold characters indicate statistically significant differences (p < 0.05).