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May 19, 2011International Journal of Food Sciences and Nutrition

Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normolipidemic volunteers: a pilot study

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Authors

FIFederica IntorreMFMaria Stella FoddaiEAElena Azzini

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Overview

Crossover study reveals modified lipid profiles and reduced oxidized LDL in healthy adults consuming linseed-enriched cheese, indicating potential cardiovascular protective benefits.

Key Points

  • To determine how cheese enriched with polyunsaturated fatty acids via linseed oil cow feed impacts blood lipid profiles and redox biomarkers in healthy individuals.
  • Conducted a 4-week crossover pilot study in 30 healthy normolipidemic volunteers.
  • Compared standard control cheese to experimental cheese sourced from cows fed grass and maize silage supplemented with 5% linseed oil.
  • Experimental cheese intake significantly reduced circulating levels of atherogenic myristic acid and oxidized low-density lipoprotein.
  • Consumption of the experimental cheese elevated blood concentrations of stearic acid as well as antioxidant vitamins C and E.

Cite This Study

Intorre et al. (2011) studied this question.

synapsesocial.com/papers/6a825342d75a4241da93b2bchttps://doi.org/10.3109/09637486.2011.569491
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