Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs
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Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs. / Thorning, Tanja Kongerslev; Bendsen, Nathalie Tommerup; Jensen, Søren Krogh; Ardö, Ylva; Tholstrup, Tine; Astrup, Arne; Raben, Anne.
In: Journal of Nutrition, Vol. 145, No. 7, 2015, p. 1453-1458.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs
AU - Thorning, Tanja Kongerslev
AU - Bendsen, Nathalie Tommerup
AU - Jensen, Søren Krogh
AU - Ardö, Ylva
AU - Tholstrup, Tine
AU - Astrup, Arne
AU - Raben, Anne
N1 - CURIS 2015 NEXS 198
PY - 2015
Y1 - 2015
N2 - BACKGROUND: Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening.OBJECTIVE: The objective of this study was to investigate by means of a porcine model how cheeses with different ripening times affect blood glucose, insulin, and lipid concentrations and fecal-fat excretion.METHODS: A parallel-arm randomized intervention study with 36 Landrace × Yorkshire × Duroc crossbred 3-mo-old female pigs was conducted. The pigs were fed a 21-d butter-rich run-in diet (143 g of butter/kg diet), followed by a 14-d intervention with 1 of 3 isocaloric diets: 4-mo ripened cheddar (4-MRC) diet, 14-mo ripened cheddar (14-MRC) diet, or 24-mo ripened cheddar (24-MRC) diet (350 g of cheese/kg diet). Serum cholesterol, triglyceride, HDL cholesterol, LDL cholesterol, insulin, plasma nonesterified fatty acid (NEFA), glucose, fecal-fat excretion, and body weight were measured.RESULTS: Plasma NEFA was lower in the 24-MRC (201 ± 26 μEq/L) and in the 14-MRC (171 ± 19 μEq/L) diet groups than in the 4-MRC diet group (260 ± 27 μEq/L; P = 0.044 and P = 0.001). Serum insulin was lower in the 24-MRC diet group (1.04 ± 0.09 mmol/L) than in the 4-MRC diet group (1.44 ± 0.14 mmol/L; P = 0.002), but intermediate and not different from either in the 14-MRC diet group (1.25 ± 0.11 mmol/L). Likewise, homeostasis model assessment of insulin resistance was lower in the 24-MRC diet group (0.030 ± 0.003) than in the 4-MRC diet group (0.041 ± 0.005; P < 0.01), but intermediate and not different from either in the 14-MRC group (0.036 ± 0.004).CONCLUSIONS: Intake of long-term ripened cheddar improved indicators of insulin sensitivity in growing pigs compared with short-term ripened cheddar. This may also be important for human health.
AB - BACKGROUND: Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening.OBJECTIVE: The objective of this study was to investigate by means of a porcine model how cheeses with different ripening times affect blood glucose, insulin, and lipid concentrations and fecal-fat excretion.METHODS: A parallel-arm randomized intervention study with 36 Landrace × Yorkshire × Duroc crossbred 3-mo-old female pigs was conducted. The pigs were fed a 21-d butter-rich run-in diet (143 g of butter/kg diet), followed by a 14-d intervention with 1 of 3 isocaloric diets: 4-mo ripened cheddar (4-MRC) diet, 14-mo ripened cheddar (14-MRC) diet, or 24-mo ripened cheddar (24-MRC) diet (350 g of cheese/kg diet). Serum cholesterol, triglyceride, HDL cholesterol, LDL cholesterol, insulin, plasma nonesterified fatty acid (NEFA), glucose, fecal-fat excretion, and body weight were measured.RESULTS: Plasma NEFA was lower in the 24-MRC (201 ± 26 μEq/L) and in the 14-MRC (171 ± 19 μEq/L) diet groups than in the 4-MRC diet group (260 ± 27 μEq/L; P = 0.044 and P = 0.001). Serum insulin was lower in the 24-MRC diet group (1.04 ± 0.09 mmol/L) than in the 4-MRC diet group (1.44 ± 0.14 mmol/L; P = 0.002), but intermediate and not different from either in the 14-MRC diet group (1.25 ± 0.11 mmol/L). Likewise, homeostasis model assessment of insulin resistance was lower in the 24-MRC diet group (0.030 ± 0.003) than in the 4-MRC diet group (0.041 ± 0.005; P < 0.01), but intermediate and not different from either in the 14-MRC group (0.036 ± 0.004).CONCLUSIONS: Intake of long-term ripened cheddar improved indicators of insulin sensitivity in growing pigs compared with short-term ripened cheddar. This may also be important for human health.
U2 - 10.3945/jn.115.210716
DO - 10.3945/jn.115.210716
M3 - Journal article
C2 - 25948784
VL - 145
SP - 1453
EP - 1458
JO - Journal of Nutrition
JF - Journal of Nutrition
SN - 0022-3166
IS - 7
ER -
ID: 137504092