Gouni-Berthold, Ioanna <br/><br/>
The whey fermentation product malleable protein matrix decreases TAG             concentrations in patients with the metabolic syndrome: a randomised placebo-controlled             trial.  [electronic resource] 

 -  The British journal of nutrition  Jun 2012 
 - 1694-706 p.  digital 
<br/><br/> Publication Type: Journal Article; Multicenter Study; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1475-2662 
<br/><br/><label>Standard No.: </label>10.1017/S0007114511004843  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Aged<br/>Carbohydrate Metabolism, Inborn Errors--etiology<br/>Cardiovascular Diseases--epidemiology<br/>Diet, Fat-Restricted<br/>Double-Blind Method<br/>Female<br/>Fermentation<br/>Germany--epidemiology<br/>Glycerol Kinase--deficiency<br/>Humans<br/>Hyperglycemia--etiology<br/>Hypertension--etiology<br/>Hypoadrenocorticism, Familial<br/>Hypolipidemic Agents--adverse effects<br/>Male<br/>Metabolic Syndrome--blood<br/>Middle Aged<br/>Milk Proteins--adverse effects<br/>Risk Factors<br/>Triglycerides--blood<br/>Whey Proteins<br/>Yogurt--adverse effects