Document Detail


A comparison of the effects of cheese and butter on serum lipids, haemostatic variables and homocysteine.
MedLine Citation:
PMID:  15533268     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A controlled dietary study was performed with twenty-two test individuals (nine men and thirteen women) aged 23-54 years. The subjects consumed three isoenergetic test diets, with equal amounts of fat and protein, and containing either cheese (CH diet), butter + calcium caseinate (BC diet) or butter + egg-white protein (BE diet). The study was a randomised cross-over study and the subjects consumed each diet for 3 weeks, with 1 week when they consumed their habitual diet in between. Fasting blood samples were drawn at baseline and at the end of each period. Serum was analysed for lipids and plasma for haemostatic variables and homocysteine. Total cholesterol was significantly lower after the CH diet than after the BC diet (-0.27 mmol/l; P=0.03), while the difference in LDL-cholesterol was found to be below significance level (-0.22 mmol/l; P=0.06). There were no significant differences in HDL-cholesterol, triacylglycerols, apo A-I, apo B or lipoprotein (a), haemostatic variables and homocysteine between the diets. The results indicate that, at equal fat content, cheese may be less cholesterol increasing than butter.
Authors:
Anne S Biong; Hanne Müller; Ingebjørg Seljeflot; Marit B Veierød; Jan I Pedersen
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Publication Detail:
Type:  Clinical Trial; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The British journal of nutrition     Volume:  92     ISSN:  0007-1145     ISO Abbreviation:  Br. J. Nutr.     Publication Date:  2004 Nov 
Date Detail:
Created Date:  2004-11-09     Completed Date:  2004-12-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0372547     Medline TA:  Br J Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  791-7     Citation Subset:  IM    
Affiliation:
Institute of Basic Medical Scienes, Department of Nutrition, University of Oslo, 0316 Oslo, Norway.
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MeSH Terms
Descriptor/Qualifier:
Adult
Blood Coagulation Factors / analysis
Butter*
Cheese*
Cholesterol, Dietary / administration & dosage
Cross-Over Studies
Diet
Dietary Fats / administration & dosage
Dietary Proteins / administration & dosage
Energy Intake
Female
Homocysteine / blood
Humans
Lipoproteins / blood*
Male
Middle Aged
Chemical
Reg. No./Substance:
0/Blood Coagulation Factors; 0/Cholesterol, Dietary; 0/Dietary Fats; 0/Dietary Proteins; 0/Lipoproteins; 454-28-4/Homocysteine; 8029-34-3/Butter

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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