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The meta-analysis of six intervention studies XXX - Enterococcus faecium K-77D + Streptococcus thermophilus (2 strains not stated) & Hypercholesterolemia (HChol) revealed that the fermented yogurt product resulted in a 4% reduction in total cholesterol and a 5% reduction in LDL-cholesterol, excluding the open-label study. To confirm lasting effects on blood lipids, long-term studies are necessary (1).
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