The impact of cheese consumption on markers of cardiovascular risk in rats

Roupas, Peter; Royle, Peter J.; Descamps, Romain; Scherer, Benjamin L.; McIntosh, Graeme H.

doi:10.1016/j.idairyj.2005.04.002

Cited by 8 publications

(7 citation statements)

References 26 publications

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“…This means that the natural cheeses would account for about 20% solids in these two types of cheeses, as compared to > 50% natural cheeses in MF (without vegetable oils). Previous report [28,33] showed that the consumption of natural cheeses had a beneficial effect on CVD risk markers (High TG, total-and LDL-Ch, and low HDL-Ch). Based on that the atherogenic characteristics of processed cheeses are probably related to the level of natural cheese used in the blend; the more natural cheese the less atherogenic is the obtained processed cheese.…”

Section: Discussionmentioning

confidence: 96%

“…These differences may explain the observed differences in the blood lipid profile of rats receiving diets containing the different cheeses. CLA has been considered anticarcinogenic and antiatherosclerotic at concentrations of 0.5-1% in the diet of animals [33]. Valeille et al [40] suggested that the atherogenic potential of milk fat can be greatly reduced in products with a naturally high content of c 9 t 11 content.…”

Section: Discussionmentioning

confidence: 99%

“…Groups 1-3 received hypercholesterolemic diets containing one of the different processed cheeses, group 4 received hypercholesterolemic diet (control), and group 5 was fed on balanced diet (normal) for 8 weeks. The experimental period of 8 weeks has been chosen in line with the previous studies [12,20,33]. During the experiment, body weight and food intake were recorded weekly.…”

Section: Design Of Experimental Studymentioning

confidence: 99%

“…Animal experiment [33] suggested that the fat derived from cheese could offer some significant reduction in CVD risk markers. This was apparent from the lower total and non-HDL-Ch (high density lipoprotein cholesterol) and increased percentage of long chain ω-3 fatty acids in liver triglycerides (TG) of rats fed on cheese diet, as compared with the tallow-based diet [33]. The long chain ω-3 fatty acids are known by their protective effect on the CVD [26].…”

Section: Introductionmentioning

confidence: 99%

“…Cheeses are rich sources of dairy calcium, which has been reported to decrease fat adsorption [22] and increase fecal fat excretion [2,4]. Also, conjugated linoleic acid (CLA), butyrate, and sphingolipids [3,16,29,33,38]. Out of the different cheeses examined, the effect of processed cheese consumption on the CVD risk factors is almost unknown.…”

Section: Introductionmentioning

confidence: 99%

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The protective effect of processed cheese against hyperlipidemia in rats

El-Salam

Mohamed

2009

Dairy Sci. Technol.

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-The purpose of this study was to examine the effects of intake of processed cheeses containing different types of fats on plasma lipid profile and lipid peroxidation using hypercholesterolemic rats as an experimental model. This study included three types of processed cheeses: the first two contained vegetable oils and the third contained milk fat only. Five groups of rats (8 animals each) were fed balanced diet (normal), hypercholesterolemic diet (control), and hypercholesterolemic diet containing one of the tested processed cheeses, respectively, for 8 weeks. The body weight and the food intake were recorded and the gain in body weight and food efficiency ratio were also calculated. Blood analysis was carried out at the end of the experiment for total lipids and cholesterol, low density lipoprotein, high density lipoprotein (HDL), triglycerides, and plasma malondialdehyde. Feeding the different processed cheeses with hypercholesterolemic diet showed variable reductions in the plasma lipids, except for HDL, which was increased as compared to control. The highest and significant reduction was observed in the group that received processed cheese containing milk fat only. Also, this group showed significant reduction in lipid peroxidation. These results suggest that consumption of processed cheeses may improve the markers of cardiovascular diseases, particularly processed cheeses containing milk fat only. Further studies on human subjects are needed to verify the present results and to elucidate the possible mechanisms behind the differential effects on serum cholesterol of cheeses containing different types of fats.processed cheese / rat / hyperlipidemia / hypercholesterolemia / lipid profile / conjugated linoleic acid Résumé -Effet protecteur du fromage fondu contre l'hyperlipidémie chez le rat. Le but de cette étude était d'examiner les effets de la consommation de fromages fondus contenant différents types de matière grasse sur le profil lipidique du plasma et la peroxydation des lipides sur le rat hypercholestérolémique comme modèle experimental. L'étude incluait trois types de fromages fondus ; les deux premiers contenaient des huiles végétales et le troisième uniquement de la matière grasse laitière. Cinq groupes de rats (de 8 animaux chacun) ont bénéficié pendant 8 semaines d'un régime alimentaire équilibré (normal), hypercholestérolémique (contrôle) ou hypercholestérolémique contenant un des fromages fondus testés. Le poids et la prise alimentaire ont été relevés et le gain de poids et le ratio d'efficacité alimentaire ont été calculés. À la fin de l'expéri-mentation, une analyse du sang a été réalisée pour les lipides totaux et le cholestérol, LDL et HDL, les triglycérides et le malondialdéhyde du plasma. L'apport des différents fromages fondus à un régime hypercholestérolémique a montré des réductions variables des lipides du plasma, à l'exception des HDL qui augmentaient comparativement au contrôle. La réduction significative la plus élevée était observée dans le groupe qui recevait le fromag...

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%