Tholstrup Tine, Høy Carl-Erik, Andersen Lene Normann, Christensen Robin D K, Sandström Brittmarie
Research Department of Human Nutrition, Center of Advanced Food Research, the Royal Veterinary and Agricultural University, Copenhagen, Denmark.
J Am Coll Nutr. 2004 Apr;23(2):169-76. doi: 10.1080/07315724.2004.10719358.
To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response.
The experiments were designed to provide 20% of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 (+/-4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals.
Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p = 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet x time interaction).
A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.
比较等能量的牛奶、奶酪和黄油（调整至乳糖和酪蛋白含量相同）对空腹及餐后血脂、脂蛋白以及餐后血糖和胰岛素反应的影响。
实验设计使来自乳制品脂肪的能量占总能量的20%，分别为全脂牛奶（平均[±标准差]2164[±97]克）、黄油93[±4]克和硬奶酪305[±45]克，将这些食物分别提供给14名健康年轻男性，每人食用三个为期三周的阶段，阶段之间有洗脱期，采用严格控制饮食摄入量的随机交叉研究。在研究阶段结束时采集空腹血样。在每个干预期的第4天测量三种不同乳制品测试产品（0.7克乳脂肪/千克体重）的餐后效应。在进餐前以及进餐后2、4、6和8小时采集血样。
食用黄油饮食后空腹低密度脂蛋白胆固醇浓度显著高于食用奶酪饮食后（p = 0.037），在为期三周的实验阶段后总胆固醇有临界显著差异（p = 0.054）。餐后血糖在食用奶酪饮食后的反应高于食用牛奶饮食后（p = 0.010，饮食×时间交互作用）。
本研究未能证实牛奶和黄油中脂肪的不同作用。与黄油饮食相比，奶酪饮食后低密度脂蛋白胆固醇适度降低这一现象应进一步研究。
