Biong Anne S, Müller Hanne, Seljeflot Ingebjørg, Veierød Marit B, Pedersen Jan I
Institute of Basic Medical Scienes, Department of Nutrition, University of Oslo, 0316 Oslo, Norway.
Br J Nutr. 2004 Nov;92(5):791-7. doi: 10.1079/bjn20041257.
Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A controlled dietary study was performed with twenty-two test individuals (nine men and thirteen women) aged 23-54 years. The subjects consumed three isoenergetic test diets, with equal amounts of fat and protein, and containing either cheese (CH diet), butter + calcium caseinate (BC diet) or butter + egg-white protein (BE diet). The study was a randomised cross-over study and the subjects consumed each diet for 3 weeks, with 1 week when they consumed their habitual diet in between. Fasting blood samples were drawn at baseline and at the end of each period. Serum was analysed for lipids and plasma for haemostatic variables and homocysteine. Total cholesterol was significantly lower after the CH diet than after the BC diet (-0.27 mmol/l; P=0.03), while the difference in LDL-cholesterol was found to be below significance level (-0.22 mmol/l; P=0.06). There were no significant differences in HDL-cholesterol, triacylglycerols, apo A-I, apo B or lipoprotein (a), haemostatic variables and homocysteine between the diets. The results indicate that, at equal fat content, cheese may be less cholesterol increasing than butter.
乳脂肪含有大量饱和脂肪酸，已知其会增加血清胆固醇。然而，关于不同奶制品对冠心病风险因素的相对影响，人们了解甚少。本研究的目的是比较贾尔斯贝里干酪（一种挪威产的瑞士干酪品种）与黄油对血清脂蛋白、止血变量和同型半胱氨酸的影响。对22名年龄在23 - 54岁的受试个体（9名男性和13名女性）进行了一项对照饮食研究。受试者食用三种等能量的试验饮食，脂肪和蛋白质含量相等，分别含有干酪（CH饮食）、黄油 + 酪蛋白钙（BC饮食）或黄油 + 蛋清蛋白（BE饮食）。该研究为随机交叉研究，受试者每种饮食食用3周，中间有1周食用其习惯饮食。在基线和每个阶段结束时采集空腹血样。分析血清中的脂质以及血浆中的止血变量和同型半胱氨酸。CH饮食后总胆固醇显著低于BC饮食后（-0.27 mmol/L；P = 0.03），而低密度脂蛋白胆固醇的差异未达到显著水平（-0.22 mmol/L；P = 0.06）。各饮食之间高密度脂蛋白胆固醇、三酰甘油、载脂蛋白A-I、载脂蛋白B或脂蛋白(a)、止血变量和同型半胱氨酸无显著差异。结果表明，在脂肪含量相等的情况下，干酪相比黄油可能对胆固醇的升高作用较小。
