| Autor: |
O'Connor A; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Rooney M; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Dunne S; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Bhargava N; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Matthews C; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Yang S; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Zhou S; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie., Cogan A; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland., Sheehan JJ; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland., Brodkorb A; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland., Noronha N; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., O'Sullivan M; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie., O'Riordan D; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Feeney EL; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland., Gibney ER; Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland. eileen.gibney@ucd.ie.; Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland. |
| Abstrakt: |
Background : Evidence suggests cheese has a favourable or neutral effect on cardiometabolic health, compared to butter. To date, studies have only considered the cheese matrix in its unmelted form, while the effect of melted cheese remains unknown. Objective : To test the effect of 6-week daily consumption of ∼40 g dairy fat, eaten in either as unmelted cheese, melted cheese, or in a fully deconstructed form, on markers of metabolic health in overweight adults aged ≥50 years of age. Design : A 6-week randomised parallel intervention, where 162 participants (43.3% male) received ∼40 g of dairy fat per day, in 1 of 3 treatments: (A) 120 g full-fat Irish grass-fed cheddar cheese, eaten in unmelted form ( n 58); (B) 120 g full-fat Irish grass-fed cheddar cheese eaten in melted form ( n 53); or (C) the equivalent components; butter (49 g), calcium caseinate powder (30 g), and Ca supplement (CaCO 3 ; 500 mg) ( n 51). Results : There was no difference in weight, fasting glucose, or insulin between the groups post-intervention. Melted cheese, compared to unmelted cheese, increased total cholesterol (0.23 ± 0.79 mmol L -1 vs . 0.02 ± 0.67 mmol L -1 , P = 0.008) and triglyceride concentrations (0.17 ± 0.39 mmol L -1 vs . 0.00 ± 0.42 mmol L -1 , P = 0.016). Melted cheese increased total cholesterol concentrations by 0.20 ± 0.15 mmol L -1 and triglyceride concentrations by 0.17 ± 0.08 mmol L -1 compared to unmelted cheese. No significant differences were observed between the cheese forms for change in HDL, LDL or VLDL cholesterol. Conclusion : Compared to unmelted cheese, melted cheese was found to increase total cholesterol and triglyceride concentrations in middle-aged, overweight adults with no effect on weight or glycaemic control. |
