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PARIS, FRANCE. Researchers at the Hotel-Dieu Hospital have just released the results of an interesting
study that clearly proves that yogurt containing live bacteria is superior to pasteurized yogurt. The clinical
trial involved 24 healthy men (aged 20 to 60 years), 12 of whom were lactose intolerant. The men were
randomized to consume 500 grams/day of either fresh or pasteurized yogurt for two periods of 15 days
each, separated by a 15-day washout interval. The researchers found no detectable changes in fasting
plasma glucose, insulin, fatty acid, triglyceride or cholesterol concentration. They did find that consumption
of fresh yogurt (non-pasteurized) ameliorated lactose malabsorption in the lactose-intolerant men and that
this beneficial effect became more pronounced the longer the men consumed the yogurt. On the other
hand, ingestion of pasteurized yogurt and the absence of live bacterial cultures tended to further worsen the
lactose maldigestion. They also noted a slight but significant increase in calcium intake after 15 days of
fresh yogurt consumption in both the normal and lactose-intolerant men. Blood plasma levels of propionate
increased significantly after fresh yogurt consumption. Higher propionate levels have been associated with
improved glucose tolerance and a reduction in cholesterol levels in some studies.
The researchers conclude that long term consumption of fresh, unpasteurized yogurt can ameliorate lactose
intolerance and may improve glucose and lipid metabolism in both normal and lactose-intolerant
individuals.
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