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

Ellen Koedam; Katherine J. Li; Guy Vergères; Kathryn J. Burton

doi:10.1016/j.pranut.2020.06.008

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

Global Nutrition

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

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.

Translated title of the contribution	Fermented milk products in the treatment of cardiovascular diseases
Original language	French
Pages (from-to)	34-38
Number of pages	5
Journal	Pratiques en Nutrition
Volume	16
Issue number	63
DOIs	https://doi.org/10.1016/j.pranut.2020.06.008
Publication status	Published - 1 Jul 2020

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.pranut.2020.06.008

Cite this

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title = "Place des produits laitiers ferment{\'e}s dans le traitement des maladies cardio-vasculaires",

abstract = "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.",

keywords = "blood pressure, cardiovascular disease, dairy product, dyslipidemia, dyslipid{\'e}mie, fermentation, maladie cardio-vasculaire, produit laitier, tension art{\'e}rielle",

author = "Ellen Koedam and Li, {Katherine J.} and Guy Verg{\`e}res and Burton, {Kathryn J.}",

year = "2020",

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doi = "10.1016/j.pranut.2020.06.008",

language = "Frans",

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AU - Koedam, Ellen

AU - Li, Katherine J.

AU - Vergères, Guy

AU - Burton, Kathryn J.

PY - 2020/7/1

Y1 - 2020/7/1

N2 - 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.

AB - 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.

KW - blood pressure

KW - cardiovascular disease

KW - dairy product

KW - dyslipidemia

KW - dyslipidémie

KW - fermentation

KW - maladie cardio-vasculaire

KW - produit laitier

KW - tension artérielle

U2 - 10.1016/j.pranut.2020.06.008

DO - 10.1016/j.pranut.2020.06.008

M3 - Article

AN - SCOPUS:85088945858

SN - 1766-7305

VL - 16

SP - 34

EP - 38

JO - Pratiques en Nutrition

JF - Pratiques en Nutrition

IS - 63

ER -

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

Abstract

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