Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Thorning, Tanja Kongerslev; Bendsen, Nathalie T.; Jensen, Søren Krogh; Ardö, Ylva; Tholstrup, Tine; Astrup, Arne; Raben, Anne

doi:10.3945/jn.115.210716

Cited by 5 publications

(3 citation statements)

References 33 publications

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“…An exception was the intake of cheese which may have different effects on the risk of type 2 diabetes according to, for example, fat content and ripening. Longer ripening time of cheddar cheese has been shown to reduce the amount of plasma non-esterified fatty acids and serum insulin compared with cheese with a shorter ripening time in a pig model ( 21 ) . Intake in some of the dairy product subgroups was low, especially that of whole-fat milk, low-fat yogurt products, whole-fat yogurt products and buttermilk.…”

Section: Discussionmentioning

confidence: 99%

Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort

et al. 2017

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The aim of this study was to investigate the associations for specified substitutions between different subgroups of dairy products and the risk of type 2 diabetes. We used data from the Danish Diet, Cancer and Health cohort including 54 277 men and women aged 50-64 years at baseline. Information regarding intake of dairy products was obtained from a validated FFQ, and cases of type 2 diabetes were identified through the Danish National Diabetes Register. Cox proportional hazards regressions were used to estimate associations. During a median follow-up of 15·3 years, 7137 cases were identified. Low-fat yogurt products in place of whole-fat yogurt products were associated with a higher rate of type 2 diabetes (hazard ratio (HR) 1·17; 95 % CI 1·06, 1·29) per serving/d substituted. Whole-fat yogurt products in place of low-fat milk, whole-fat milk or buttermilk were associated with a lower rate of type 2 diabetes (HR 0·89; 95 % CI 0·83, 0·96; HR 0·89; 95 % CI 0·82, 0·96; HR 0·89; 95 % CI 0·81, 0·97; per serving/d substituted, respectively). The pattern of associations was similar when intake was expressed as kJ/d (kcal/d). These findings suggest that intake of whole-fat yogurt products in place of low-fat yogurt products, low-fat milk, whole-fat milk and buttermilk are associated with a lower rate of type 2 diabetes.

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Section: Discussionmentioning

confidence: 99%

Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort

et al. 2017

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“…There are however a number of issues which reduce the ability to draw clear conclusions in relation to cheese and CVD risk. For example it is not known what the effects would be of the many individual cheese types which differ in macronutrient content, extent of fermentation, and food matrix/structure and a recent study has shown that the length of the cheese ripening period can influence insulin sensitivity, at least in a pig model .…”

Section: Saturated Fatty Acidsmentioning

confidence: 99%

Manipulation of lipids in animal‐derived foods: Can it contribute to public health nutrition?

Givens

2015

Euro J Lipid Sci & Tech

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Foods derived from animals are an important source of nutrients for humans. Concerns have been raised that due to their SFA content, dairy foods may increase the risk of cardiometabolic disease. Prospective studies do not indicate an association between milk consumption and increased disease risk although there are less data for other dairy foods. SFA in dairy products can be partially replaced by cis‐MUFA through nutrition of the dairy cow although there are too few human studies to conclude that such modification leads to reduced chronic disease risk. Intakes of LCn‐3 FA are sub‐optimal in many countries and while foods such as poultry meat can be enriched by inclusion of fish oil in the diet of the birds, fish oil is expensive and has an associated risk that the meat will be oxidatively unstable. Novel sources of LCn‐3 FA such as krill oil, algae, and genetically modified plants may prove to be better candidates for meat enrichment. The value of FA‐modified foods cannot be judged by their FA composition alone and there needs to be detailed human intervention studies carried out before judgements concerning improved health value can be made. Practical applications: The amount and FA composition of dietary lipids are known to contribute to the risk of chronic disease in humans which is increasing and becoming very costly to treat. The use of animal nutrition to improve the FA composition of staple foods such as dairy products and poultry meat has considerable potential to reduce chronic risk at population level although judgements must not be based simply on FA composition of the foods. Foods from animals supply important nutrients to humans. Many also supply saturated fats, usually assumed to be bad for health (see Figure from [51]) although research shows the food that supplies them can alter their effect. In addition, the animals ‘diets can substantially alter the fatty acid composition of the food products and this may be an important means of improving diets in the future.

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“…In addition to the specific dairy proteins, different dairy foods have been shown to have a range of lipid effects (62) . It has been reported that cheese may have a differential effect on blood lipids compared with other dairy foods (34,63,64) , with prolonged ripening of cheddar cheese resulting in more pronounced lipid-lowering effects in a pig model (65) . A meta-analysis that included five of these RCT showed that when compared with butter intake, cheese consumption reduced LDL-C by 6·5 % (−0·22 mM/l; 95 % CI −0·2, −0·14) and HDL-C by 3·9 % (−0·05 mM/l 95 % CI −0·09, −0·02) but had no effect on TAG (66) .…”

Section: Differential Impact Of High-and Low-fat Dairy Foodsmentioning

confidence: 99%

New perspectives on dairy and cardiovascular health

Lovegrove

Hobbs

2016

Proc. Nutr. Soc.

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CVD are the leading cause of mortality and morbidity worldwide. One of the key dietary recommendations for CVD prevention is reduction of saturated fat intake. Yet, despite milk and dairy foods contributing on average 27 % of saturated fat intake in the UK diet, evidence from prospective cohort studies does not support a detrimental effect of milk and dairy foods on risk of CVD. The present paper provides a brief overview of the role of milk and dairy products in the diets of UK adults, and will summarise the evidence in relation to the effects of milk and dairy consumption on CVD risk factors and mortality. The majority of prospective studies and meta-analyses examining the relationship between milk and dairy product consumption and risk of CVD show that milk and dairy products, excluding butter, are not associated with detrimental effects on CVD mortality or risk biomarkers that include serum LDL-cholesterol. In addition, there is increasing evidence that milk and dairy products are associated with lower blood pressure and arterial stiffness. These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.Milk: Dairy products: CVD: Blood pressure: Serum lipids CVD remains the leading cause of morbidity and mortality worldwide. The WHO estimated that 17·3 million people in the world died from CVD in 2008, including 7·3 million from CHD, and 6·2 million from strokes (1) . There are a number of modifiable risk factors for CVD, such as high levels of serum LDL-cholesterol (LDL-C), hypertension, diabetes, overweight/obesity, smoking, low physical activity and diet. Indeed, diets that are rich in SFA and trans fatty acids (TFA) are associated with an increased risk of CVD, and it is largely agreed that this is due, in the most part, to increased serum LDL-C (2) . Furthermore, evidence from pharmacological studies show that lowering LDL-C by an average of 1·8 mmol/l (by use of statins) reduces risk of IHD and stroke by 60 and 17 %, respectively (3) . Despite this, the relationship between SFA and CVD risk remains controversial (4) . The UK dietary guidelines recommend <10 % of total energy intake from SFA, but according to the most recent National Diet and Nutrition Survey consumption of SFA is above these recommendations, at 11·9 % of total energy intake (5) . Milk and dairy products contribute about 27 % of SFA intake in the UK diet (5) . However, evidence from a number of prospective cohort studies show that consumption of milk and other dairy products (excluding butter) are not consistently associated with an increased risk of CVD. Milk is a unique and complex food that is nutritionally complete for the sustenance of young mammals. Milk consumption in most mammals ceases soon after weaning, this coincides with down-regulation of the gene *Corresponding author: Professor J. A. Lovegrove, fax +44 (0)118 931 0080, email j.a.lovegrove@reading.ac.uk Abbreviations: BP, ...

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Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Abstract: Intake of long-term ripened cheddar improved indicators of insulin sensitivity in growing pigs compared with short-term ripened cheddar. This may also be important for human health.

Cited by 5 publications

References 33 publications

Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort

Substitutions between dairy product subgroups and risk of type 2 diabetes: the Danish Diet, Cancer and Health cohort

Manipulation of lipids in animal‐derived foods: Can it contribute to public health nutrition?

New perspectives on dairy and cardiovascular health

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