Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normplipidemic volunteers: a pilot study
Intorre, Frederica | Foddai, Maria Stella | Azzini, Elena | Martin, Bruno | Montel, Marie-Christine, | Catasta, Giovana | Toti, Elisabetta | Finotti, Enrico | Palomba, Lara | Venneria, Eugenia | Raguzzini, Anna | Fumagalli, Alessandro | Testa, Maria-Francesca | Rossi, Laura | Maiani, Guiseppe
The present study investigated the effect of the consumption of two cheese varieties differing for fat quality on blood lipid profile and redox status biomarkers in 30 selected healthy volunteers, consuming either the experimental cheese (from milk produced by cows fed a grass and maize silage based diet with 5% of linseed oil added) or the control cheese (from normal cows' milk) for 4 weeks according to a crossover design. The experimental cheese had a lower content of medium-chain saturated fatty acids and a higher content of stearic acid and polyunsaturated fatty acids; its consumption led to higher levels of vitamins C and E and stearic acid in blood, while myristic acid and oxidized low-density lipoprotein concentrations were significantly lower. As myristic acid and oxidized low-density lipoprotein are highly correlated with increased atherogenic risk and vitamins C and E with antioxidant activity, the enrichment of cows' diet with linseed oil could provide a dietary option to prevent cardiovascular diseases risk.</.
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Эту запись предоставил National Institute for Agricultural Research