Institute of Health and Society, University of Oslo, Box 1130 Blindern, 0318 Oslo, Norway.
Institute of Health and Society, University of Oslo, Box 1130 Blindern, 0318 Oslo, Norway.
J Dairy Sci. 2018 Nov;101(11):9625-9629. doi: 10.3168/jds.2018-14635. Epub 2018 Aug 23.
Regular cheese contains saturated fat, consumption of which may negatively influence the amount of serum lipids. The American Dietary Guidelines (https://health.gov/dietaryguidelines/2015/guidelines/) recommend consumption of low-fat food. However, we observed a negative association between cheese intake and serum triglycerides and a positive association with high-density lipoprotein cholesterol. Cheese intake was also inversely related to metabolic syndrome and blunted the harmful association of intake of soft drinks with serum lipids. Cheese contains calcium and factors that may inhibit desaturases, thereby partly explaining why cheese might not have negative effects on serum lipids. Thus, opposing forces seem to govern the cheese effect but will any of these prevail? In an exploratory pilot study, 17 healthy subjects participated in a 4-wk crossover trial without washout. During the first 2 wk, 9 subjects were randomly assigned to add 125 g/d of regular cheese to their habitual diet. After 2 wk, cheese intake was discontinued and the subjects were instructed to return to their habitual diet. The other 8 subjects followed their habitual diet during the first 2 wk, and then added 125 g/d of cheese for the next 2 wk. Mean values (mmol/L) before and after 2 wk on habitual (cheese) diet were as follows: serum triglycerides: 0.91 (0.89) and 0.95 (0.91); total cholesterol: 5.25 (5.16) and 5.08 (5.24); low-density lipoprotein cholesterol: 3.18 (3.17) and 3.09 (3.22); and high-density lipoprotein cholesterol: 1.71 (1.64) and 1.61 (1.66). The fatty acid pattern in total serum lipids and desaturase indexes did not change significantly in response to high cheese intake. Thus, an appreciable increase in daily cheese intake for 2 wk may not alter concentrations of serum lipids, estimates of desaturases, or the distribution of serum fatty acids.
普通奶酪含有饱和脂肪，其摄入可能会对血清脂质的含量产生负面影响。《美国膳食指南》（https://health.gov/dietaryguidelines/2015/guidelines/）建议食用低脂肪食物。然而，我们观察到奶酪摄入量与血清甘油三酯呈负相关，与高密度脂蛋白胆固醇呈正相关。奶酪摄入量也与代谢综合征呈负相关，并削弱了软饮料摄入与血清脂质之间的有害关联。奶酪含有钙和可能抑制去饱和酶的因子，从而部分解释了为什么奶酪可能不会对血清脂质产生负面影响。因此，似乎有相反的力量在控制奶酪的影响，但这些力量中的任何一种会占上风吗？在一项探索性的试点研究中，17 名健康受试者参加了一项为期 4 周的交叉试验，没有洗脱期。在前 2 周，9 名受试者被随机分配在习惯性饮食中添加 125 克/天的普通奶酪。2 周后，停止奶酪摄入，并指示受试者恢复习惯性饮食。其余 8 名受试者在前 2 周遵循习惯性饮食，然后在接下来的 2 周内添加 125 克/天的奶酪。在习惯性（奶酪）饮食前后 2 周的平均值（mmol/L）如下：血清甘油三酯：0.91（0.89）和 0.95（0.91）；总胆固醇：5.25（5.16）和 5.08（5.24）；低密度脂蛋白胆固醇：3.18（3.17）和 3.09（3.22）；高密度脂蛋白胆固醇：1.71（1.64）和 1.61（1.66）。总血清脂质和去饱和酶指数的脂肪酸模式在高奶酪摄入时没有明显变化。因此，2 周内每日奶酪摄入量的明显增加可能不会改变血清脂质、去饱和酶的估计值或血清脂肪酸的分布。
