Nutritional and Health of Inulin and Oligofructose The Influence of Chronic Yogurt Consumption on Immunity 1
Nutritional and Health of Inulin and Oligofructose The Influence of Chronic Yogurt Consumption on Immunity 1
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菊粉和低聚果糖的营养与健康 长期饮用酸奶对免疫力的影响1
DOI：
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发表时间：
1999
期刊：
影响因子：
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通讯作者：
M. Gershwin
中科院分区：
文献类型：
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作者：
J. Water;C. Keen;M. Gershwin
人们对营养和免疫研究的兴趣日益浓厚。对于以下假设尤其如此：食用特定食物可能会降低个体对免疫疾病发生和/或进展的易感性。虽然增加某种特定食物的摄入量可能会改善某些情况下的健康状况，但长期大量食用某种特定食物实际上可能是有害的。这里描述的研究考察了酸奶消费对两个不同年龄人群：年轻人（20-40 岁）和老年人（55-70 岁）的长期影响。每个年龄组分为三个研究组：活培养酸奶、巴氏灭菌酸奶和对照组（无酸奶），每天饮用 200 克酸奶，持续 1 年。受试者每周完成一份详细健康参数的调查问卷，并每月记录 4 天的食物记录。每 3 个月采血一次，并测量完整的血液化学、血细胞计数、总和特异性免疫球蛋白 (Ig)E 以及干扰素- (cid:103) (IFN- (cid:103)) 的产生。饮用酸奶，尤其是活菌组，与两个年龄组过敏症状的减少有关。对照组的老年人的总胆固醇和低密度脂蛋白胆固醇均有所增加，而酸奶组的老年人在研究过程中保持稳定。尽管酸奶组的老年人全年总 IgE 水平较低，但对 IFN- (cid:103) 和 IgE 产生影响不大。 J.努特尔。 129：1492S–1495S，1999。针对霉菌、草和屋尘螨进行了研究。此外，通过 ELISA 测量 IgE 水平。在研究的最后一个季度，一部分老年受试者接种了肺炎球菌疫苗。测量了针对四种肺炎球菌抗原菌株（3,6,10和14）的抗体滴度。统计分析。通过重复测量方差分析分析化学面板值、全血细胞计数值和体重。使用 Wil-coxon 等级检验来评估健康问卷数据，以比较组内的所有时间点，并使用阶乘方差分析来比较组间。如果效果的 P 值为 (cid:44) 0.05，则认为饮食治疗引起的差异是显着的。
There has been increased interest in the study of nutrition and immunity. This is especially true with respect to the hypothesis that consumption of specific foods may reduce an individual’s susceptibility to the establishment and/or progression of immunologic disease. Although an increased intake of a specific food may improve health status in select cases, chronic consumption of large amounts of one specific food may in fact be detrimental. The studies described here examined the long-term effect of yogurt consumption on two different age populations, young adults (20–40 y) and senior adults (55–70 y). There were three study groups per age group, live-culture yogurt, pasteurized yogurt and control (no yogurt), given 200 g/d of yogurt for 1 y. The subjects completed a questionnaire detailing health parameters on a weekly basis and a 4-d food record was taken monthly. Blood was taken every 3 mo and complete blood chemistry, blood count, total and specific immunoglobulin (Ig)E, and interferon- (cid:103) (IFN- (cid:103) ) production measured. Yogurt consumption, especially for the live-culture groups, was associated with a decrease in allergic symptoms in both age groups. Seniors in the control group experienced an increase in both total and LDL cholesterol, whereas those in the yogurt groups remained stable during the course of the study. There was little effect on IFN- (cid:103) and IgE production, although seniors in the yogurt group had lower levels of total IgE throughout the year. J. Nutr. 129: 1492S–1495S, 1999. performed for mold, grasses and house dust mites. In addition, IgE levels were measured by ELISA. During the final quarter of the study, a subset of the senior subject population was given a pneumoccocal vaccine. Antibody titers were measured against four strains (3,6, 10 and 14) of the pneumococcal antigens. Statistical analysis. Chemistry panel values, complete blood count values and weights were analyzed by a repeated measures ANOVA. Health questionnaire data were evaluated using a Wil-coxon rank test to compare all time points within a group and a factorial ANOVA for between groups. Differences due to diet treatment were considered significant if the P -value for the effect was (cid:44) 0.05.