Effect on blood lipids of two daily servings of Camembert cheese. An intervention trial in mildly hypercholesterolemic subjects

Abstract

As a concentrated source of saturated fat, cheese consumption is considered to be associated with increased cholesterolemia and generally forbidden in dietary guidelines for adults with hypercholesterolemia. The aim of this study was to evaluate the impact of saturated fatty acids on lipid parameters and blood pressure with regards to different types of dairy products: Camembert and full-fat yoghurt. One-hundred and fifty-nine moderate hypercholesterolemic subjects without treatment were instructed to consume two full-fat yoghurts (2 × 125 g) per day for 3 weeks (run-in period) and then for a further period of 5 weeks, either two full-fat yoghurts or two 30 g servings of Camembert cheese per day. We observed that over the 5-week daily consumption of two servings of Camembert cheese, blood pressure and serum lipids did not change in moderate hypercholesterolemic subjects. These results suggest that fermented cheese such as Camembert could be consumed daily without affecting serum lipids or blood pressure.

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

“…Authors reported no difference in systolic or diastolic BP between the diet supplemented with cheese and the diet supplemented with butter. Schlienger et al (63) showed in a parallel-arm RCT that consumption of 30 g camembert cheese/d for 5 wk had no impact on BP outcomes compared with consuming 250 mL full-fat yogurt/d in 159 hypercholesterolemic men and women.…”

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

“…Milk-based products were the first reported to generate peptides with relevant bioactivity contributing to health . Further, no changes in blood pressure were reported with daily consumption of Camembert cheese or even decreased diastolic and systolic blood pressure with Gouda-type cheese . A reduction of blood pressure was reported with daily consumption of dry-cured ham that was also reported to impair platelet and monocyte activation and the levels of plasmatic P-selectin and interleukin 6 in healthy humans .…”

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

“…Apart from the unique taste, recent studies have revealed a beneficial effect of the consumption of Camembert cheese on human health, including: suppressed nitrate reductase activity which prevents conversion to toxic nitrite (Firmesse et al, 2008). Also, recent studies of Schlienger et al (2014) have shown that over 5-week daily consumption of two servings of Camembert cheese did not change blood pressure and serum lipids in moderate hypercholesterolemic adults. These results suggest that fermented cheeses like Camembert could be consumed daily without increasing atherosclerosis (Schlienger et al, 2014).…”

“…Also, recent studies of Schlienger et al (2014) have shown that over 5-week daily consumption of two servings of Camembert cheese did not change blood pressure and serum lipids in moderate hypercholesterolemic adults. These results suggest that fermented cheeses like Camembert could be consumed daily without increasing atherosclerosis (Schlienger et al, 2014). FA composition of Camembert cheese was previously studied with regard to the use of milk fractions obtained by microfiltration with different fat globules in cheese-making (Briard & Michalski, 2004).…”