vaginal pH in menopause yogurt,
Conditions
Interventions
Test product
In joint research with Institute of Food Research and Product Development,
Kasetsart Universiry. We produced two types of yogurt to use in this study: (1) single culture yoghurt (L. acidophilus TISTR 450),
(2) mixed culture yoghurt (L. delbrueckii subsp. bulgaricus TISTR 892 and S. thermophilus TISTR 894). Texture of 2 types of yoghurt were not different with smooth surface and texture white opaque colo
respectively
,Test product
In joint research with Institute of Food Research and Product Development,
control yogurt (L. delbrueckii subsp. bulgaricus ,
S. thermophilus),Yogurt Containing Lactobacillus acidophilus
Sponsors
-
Eligibility
Sex/Gender
Female
Age
40 Years to 80 Years
Inclusion criteria
Inclusion criteria: Inclusion criteria consisted of: (i) post menopause woman , (ii) the ability to follow up, (iii) the will to cooperate during the study
Exclusion criteria
Exclusion criteria: exclusion criteria were: (i) hypersensitivity to any ingredient in the study product, (ii) the use of systemic or local hormonal therapy, (iii) the use of drug that influences pH in vagina, (iv) sexual intercourse two days before study, (v) immunocompromise host, (vi) active infection in genital and /or pelvic organs
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Vaginal pH 2 week Litmus paper | — |
Secondary
| Measure | Time frame |
|---|---|
| Presence of the applied Lactobacillus acidophilus in the studied women 2 week bacterial culture | — |
Countries
Thailand
Contacts
Public ContactJittima Manonai
Division of Obstetrics and gynecology, Falculty of Medicine Ramathibodi Hospital
Outcome results
None listed