Place des produits laitiers fermentés dans le traitement des maladies cardio-vasculaires

Translated title of the contribution: Fermented milk products in the treatment of cardiovascular diseases

Ellen Koedam, Katherine J. Li, Guy Vergères*, Kathryn J. Burton

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Fermented milk products have nutritional qualities that could preserve cardiovascular health. While the benefits of yoghurt are highlighted by epidemiological and clinical studies, there is a lack of evidence for other fermented dairy products. In order to better identify their effects, work targeting specific aspects of cardiovascular disease is needed.

Original languageFrench
Pages (from-to)34-38
Number of pages5
JournalPratiques en Nutrition
Issue number63
Publication statusPublished - 1 Jul 2020

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