Karvonen H M, Tapola N S, Uusitupa M I, Sarkkinen E S
Oy Foodfiles Ltd (Contract research organization), Kuopio, Finland.
Eur J Clin Nutr. 2002 Nov;56(11):1094-101. doi: 10.1038/sj.ejcn.1601452.
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.
Randomized, controlled, single-blind, cross-over clinical trial.
Outpatient dietary intervention with free-living subjects in Eastern Finland.
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.
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.
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.
Mildola Ltd, Tuusula, Finland and Kyrönmaan Juustomestarit Ltd, lsokyrö, Finland.
研究以菜籽油为原料的奶酪（用菜籽油替代乳脂肪）对血清总胆固醇和脂蛋白脂质浓度以及血压的影响，并与普通的、以乳脂肪为原料的奶酪作比较，研究对象为血清胆固醇浓度轻度至中度升高的人群。
随机、对照、单盲、交叉临床试验。
芬兰东部对自由生活的受试者进行门诊饮食干预。
研究开始时有2周的预试验期，随后是两个4周的干预期。在干预研究期间，受试者用65克以菜籽油为原料或乳脂肪为原料的对照奶酪替代他们日常食用的奶酪或冷切肉。在干预4周时更换测试奶酪的类型。共有31名受试者完成了研究。
与对照奶酪期相比，食用以菜籽油为原料的奶酪2周后，血清总胆固醇平均浓度降低了6.7%（95%可信区间为-9.9%至-3.5%），4周后降低了5.0%（95%可信区间为-7.5%至-2.5%）。同样，食用以菜籽油为原料的奶酪2周后，低密度脂蛋白胆固醇浓度降低了7.0%（95%可信区间为-11.7%至-2.6%），4周后降低了6.4%（95%可信区间为-10.0%至-2.8%）。
本研究表明，在饮食中用普通的、以乳脂肪为原料的奶酪替换为以菜籽油为原料的奶酪时，以菜籽油为原料的奶酪可降低轻度至中度高胆固醇血症患者的血清总胆固醇和低密度脂蛋白胆固醇浓度。
芬兰图苏拉的米尔多拉有限公司和芬兰伊斯奥基罗的基罗嫩马奶酪大师有限公司。
