The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects
| Autor: | Takayuki Kumano-go, Nakamori Suganuma, Hiroko Morishima, Schuhei Yamamura, Akira Mikami, T Takano, Y Sigedo, A Masuyama, T Kai, Hideyuki Matsumoto, Hiroyoshi Adachi, Masatoshi Takeda, Yoshiro Sugita |
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| Rok vydání: | 2007 |
| Předmět: |
Aging
medicine.medical_specialty Cultured Milk Products Health Status Medicine (miscellaneous) Placebo law.invention Double-Blind Method Randomized controlled trial Quality of life law Sleep Initiation and Maintenance Disorders Internal medicine medicine Humans Prospective Studies Food science Prospective cohort study Aged Nutrition and Dietetics Lactobacillus helveticus biology business.industry food and beverages Actigraphy biology.organism_classification Health Surveys Crossover study Sleep in non-human animals Fermentation Perception Sleep business |
| Zdroj: | European Journal of Clinical Nutrition. 63:100-105 |
| ISSN: | 1476-5640 0954-3007 |
| Popis: | Objective To study the effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly healthy subjects. Subjects The study included 29 healthy elderly subjects aged 60-81 years. Methods Prospective, randomized, double-blind and placebo-controlled, with a crossover design. The study included two intervention periods of 3 weeks each, separated by a 3-week washout period. Subjects took 100 g of fermented milk drink or a placebo drink (artificially acidified milk) daily in the first supplementary period and the other drink in the second supplementary period. For each period, we measured sleep quality by means of actigraphy and a sleep questionnaire, and assessed the quality of life (QOL) by SF-36 health survey. Results There was a significant improvement in sleep efficiency (P=0.03) and number of wakening episodes (P=0.007) in actigraph data after intake of fermented milk, whereas no significant changes were observed for the placebo. Fermented milk did not improve the SF-36 scores significantly from the baseline period. In the GH domain (general health perception) of the SF-36, however, there was marginal improvement as compared to the baseline period. Although the difference between fermented milk and placebo was not statistically significant for any of the sleep or QOL parameters, fermented milk produced slightly greater mean values for many parameters. Conclusion This short-term (3-week) intervention study indicates that Lactobacillus helveticus fermented milk may have a more favorable effect on improving sleep in healthy elderly people as compared with placebo. |
| Databáze: | OpenAIRE |
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