Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects
Nestel PJ, Chronopulos A, Cehun M
European journal of clinical nutrition · 74 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2005-06-29 · Eur J Clin Nutr · vol. 59 · número 9 · págs. 1059–1063
- Editorial
- Springer Nature
- Citado
- 125 citas · más que el 87% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 19 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Nutritional Studies and Diet · Lipoproteins and Cardiovascular Health
- Palabras clave
- milk fat, cheese, butter, LDL cholesterol, saturated fat, hypercholesterolemia, total cholesterol, HDL cholesterol, triglycerides, dietary fat, cardiovascular disease
- MeSH
- humans, hypercholesterolemia, cholesterol, blood glucose, dietary fats, butter, triglycerides, analysis of variance, cross-over studies, cheese, middle aged, female, male, cholesterol, ldl, cholesterol, hdl
3 autores
- Paul John Nestel🇦🇺 · autor de correspondenciaBaker Heart and Diabetes Institute
- A Chronopulos
- Marja Cehun
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To determine whether dairy fat in cheese raises low-density lipoprotein (LDL) cholesterol as much as in butter, since epidemiology suggests a different impact on cardiovascular disease.
Design
A randomised crossover trial testing the daily consumption of 40 g dairy fat as butter or as matured cheddar cheese, each of 4 weeks duration, was preceded by and separated by 2-week periods when dietary fat was less saturated.
Setting
Free-living volunteers.
Subjects
A total of 14 men and five women of mean age 56+/-8 y, with mean total cholesterol of 5.6+/-0.8 mmol/l.
Main outcome measures
Plasma cholesterol, LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), triacylglycerol and glucose.
Results
Saturated fat intake was significantly lower during the run-in than during the cheese and butter periods. Mean lipid values did not differ significantly between the cheese and run-in periods, but total cholesterol and LDL-C were significantly higher with butter: total cholesterol (mmol/l): butter 6.1+/-0.7; run-in 5.6+/-0.8 (P 0.05); median LDL-C (mmol/l): butter 3.9 (3.5-4.1) vs run-in 3.4 (3.0-4.1) (P 0.05). Among 13 subjects whose initial LDL-C was >4 mmol/l, the difference between butter (4.4+/-0.3 mmol/l) and cheese (3.9+/-0.3 mmol/l) was significant (P = 0.014). HDL-C was highest with butter and triacylglycerol with cheese (neither was significant).
Conclusion
A total of 40 g dairy fat eaten daily for 4 weeks as butter, but not as cheese, raised total and LDL cholesterol significantly compared with a diet containing significantly less saturated fat. Dietary advice regarding cheese consumption may require modification.
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