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Eur J Clin Nutr. 2002 Nov;56(11):1094-101.

The effect of vegetable oil-based cheese on serum total and lipoprotein lipids.

Author information

1
Oy Foodfiles Ltd (Contract research organization), Kuopio, Finland.

Abstract

OBJECTIVE:

To investigate the effect of rapeseed oil-based cheese (milk-fat substituted by rapeseed oil) on serum total and lipoprotein lipid concentrations and blood pressure in reference to ordinary, milk-fat-based cheese in subjects with mildly to moderately elevated serum cholesterol concentration.

DESIGN:

Randomized, controlled, single-blind, cross-over clinical trial.

SETTINGS:

Outpatient dietary intervention with free-living subjects in Eastern Finland.

INTERVENTIONS:

The study began with a 2 week pre-trial period followed by two 4 week intervention periods. During the intervention study subjects replaced their ordinary cheese or cold cuts with 65 g of rapeseed oil-based or milk-fat-based control cheese. The type of test cheese was switched at 4 weeks of intervention. Altogether 31 subjects completed the study.

RESULTS:

Compared with the control cheese period the mean serum total cholesterol concentration was 6.7% (95% Cl -9.9 to -3.5%) lower after 2 weeks and 5.0% (95% Cl -7.5 to -2.5%) lower after 4 weeks of use of rapeseed oil-based cheese. Respectively, LDL cholesterol concentration was 7.0% (95% Cl -11.7 to -2.6%) lower after 2 weeks use and 6.4% (95% Cl -10.0 to -2.8%) lower after 4 weeks' use of rapeseed oil-based cheese.

CONCLUSIONS:

The present study showed that the rapeseed oil-based cheese reduces serum total and LDL cholesterol concentrations in mildly to moderately hypercholesterolemic subjects when replacing ordinary milk-fat-based cheese in the diet.

SPONSORSHIP:

Mildola Ltd, Tuusula, Finland and Kyrönmaan Juustomestarit Ltd, lsokyrö, Finland.

PMID:
12428175
DOI:
10.1038/sj.ejcn.1601452
[Indexed for MEDLINE]
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