Kefir and Cancer<br />Kefir is a fermented milk product that is a good source of protein, health-promoting bacteria, and carbohydrates. Documented health effects attributed to the consumption of kefir include improved lactose use, anticarcinogenic activity, control of intestinal infections, and improved milk flavor, and nutritional quality.<br /><br />Investigators explored cancer survivors' attitudes about consumption and acceptance of a kefir recovery beverage made from cultured milk, whole fruit, natural sweeteners, and other natural ingredients. A kefir beverage that met the American College of Sports Medicine guidelines for recommended nutrition after endurance and resistance exercise was developed and manufactured at the Louisiana State University Creamery. It was made by inoculating and fermenting milk with kefir grains. The kefir was then mixed with a fruit base and given to 52 cancer survivors following an exercise session.<br /><br />Participants evaluated the acceptability of the beverage samples (overall appearance, aroma, taste, mouth-feel, and overall liking) using a nine-point scale, and they evaluated the smoothness using a three-category just-about-right scale (not enough, just about right, and too much). They also expressed their physical and psychological feelings about the beverage using a five-point scale (ranging from 1 = not at all to 5 = extremely) and indicated their intent to purchase the drink.<br /><br />Following the initial test, the health benefits of kefir were explained and participants sampled the product a second time, answering the same questions related to overall liking, feeling, and intent to purchase.<br /><br />