The impact of dietary feta cheese and butter on serum lipid profile and fatty acid composition in rat

Abstract

Purpose Cardiovascular diseases (CVDs) are the most common causes of death worldwide. Diets rich in saturated and trans-fatty acids are nutritional risk factors that foster the development of CVDs. The aim of this experimental study was to investigate the effects of dietary feta cheese and butter on serum lipid profile and fatty acid composition. Design/methodology/approach In all, 24 Wistar rats (eight weeks old) were fed with balanced high fat diets (24 per cent fat) including canola (control group) and either cheese or butter (experimental groups) for eight weeks. At the end of the experiment, body weights were determined, and the amount of food intake was calculated. Blood samples were collected at the beginning and at the end of the experiment, and lipid profile including total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride as well as serum fatty acid composition were determined. Findings Consumption of the butter-based diet resulted in a significant increase in serum triglycerides (p < 0.05), whereas no substantial changes were observed in rats that received a cheese-based diet. The butter-based diet significantly increased serum total cholesterol and LDL-C (p < 0.05), whereas remarkably reduced HDL-C level. In contrast, cheese-based diet resulted in a magnificent increase in HDL-C and a significant decrease in LDL-C/HDL-C ratio (p < 0.05). Serum saturated fatty acids increased and polyunsaturated fatty acids decreased by the consumption of butter, whereas the intake of cheese caused relatively minor alterations in serum fatty acid composition. Originality/value Butter lowered HDL-C and increased LDL-C, whereas cheese strongly enhanced HDL-C. Therefore, it can be concluded that cheese is a beneficially healthier dairy product than butter.

The addition of cactus flour (Opuntia ficus indica) to the Western-style diet attenuates the onset of metabolic disorders in rats

“…The control diet was based on the recommendations to the American Institute of Nutrition -(AIN-93) (Reeves et al, 1993) to which corn meal had been added, with or without cactus flour (Opuntia ficus indica), made with the stem of the plant. The western-style diet consisted of an adaptation of AIN-93M adjusted for total protein amount and including such ingredients as simple sugar, chocolate cookies, corn starch and fats from animal source (butter, cream milk, lard) and from vegetable (soya and maize oil) (Khodadadi and Karami, 2017;Vahidinia, 2016). The ingredients were processed to a dry consistency, of the control diet were mixed with oil and bound together then water was added.…”

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

“…However, due to the impact of full‐fat dairy products on the increment of blood cholesterol and saturated fatty acids (SFAs), current US and Canadian dietary guidelines for cardiovascular health suggest the consumption of low‐fat dairy products (Hirahatake et al, 2020 ; Mozaffarian, 2019 ; Naghshi et al, 2022 ). The epidemiologic studies indicated the association of low‐fat dairy product intake with lower risk of metabolic syndrome incidences such as type 2 diabetes, blood pressure, and the improvement of lipid profile (Drouin‐Chartier et al, 2016 ; Khodadadi et al, 2017 ; Margolis et al, 2011 ).…”