The Effect of Fermented Dairy Products on Cholesterol Metaholism

Abstract

Aim ofthis paper was to review existing literatüre concerning the effects and mechanisms of action of fermented dairy products on serum cholesterol concentration. Exception ofsome of the stııdies, existing evidence suggests a modarate cholesterol-lowering action of yoğurt produced by fermantation of milk. Increased bacterial activity with coıısumption of yoğurt in the large intestine results in decreased absorbtion of cholesterol and the precursor of bile acids.