The aim of this randomised, double-blind, crossover study in normolipidaemic volunteers was to investigate the effect of consumption of an experimental cheese (from cows fed a grass and maize silage-based diet with 5% of linseed oil added) or a control cheese (without linseed oil) on both plasma lipids and fatty acid content of serum lipid fractions. A lower content of medium-chain saturated fatty acids as well as a higher content of stearic acid and polyunsaturated fatty acids were found in the experimental cheese; its consumption was successful in limiting the enhanced blood concentration of atherogenic fatty acids, without affecting fatty acid content of serum lipid fractions. These results indicate that dairy products could be considered as key foods for fat modifications with the objective of optimizing their nutritional quality.
|Autori:||Intorre, F.;Venneria, E.;Finotti, E.;Foddai, MS.;Toti, E.;Catasta, G.;Palomba, L.;Azzini, E.;Fumagalli, A.;Maiani, G.|
|Data di pubblicazione:||2013|
|Titolo:||Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study|
|Rivista:||INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION|
|Appare nelle tipologie:||1.1 Articolo in rivista|