Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects : A Randomized Controlled Trial
Santurino, Cristina (Instituto de Investigación Sanitaria del Hospital Universitario La Paz)
López-Plaza, Bricia (Instituto de Investigación Sanitaria del Hospital Universitario La Paz)
Fontecha, Javier (Universidad Autónoma de Madrid)
Calvo, María V. (Universidad Autónoma de Madrid)
Bermejo, Laura M. (Instituto de Investigación Sanitaria del Hospital Universitario La Paz)
Gómez-Andrés, David (Hospital Universitari Vall d'Hebron)
Gómez-Candela, Carmen (Hospital Universitario La Paz (Madrid))
Universitat Autònoma de Barcelona

Date:	2020
Abstract:	This study examines the value of a goat cheese naturally enriched in polyunsaturated fatty acids (PUFA) (n-3 PUFA and conjugated linolenic acid (CLA)) as means of improving cardiovascular and inflammatory health. Sixty-eight overweight and obese subjects (BMI ≥ 27 and <40 kg/m 2), with at least two risk factors for cardiovascular disease (CVD) in a lipid panel blood tests, participated in a randomized, placebo-controlled, double-blind, parallel designed study. The subjects consumed for 12 weeks: (1) 60 g/d control goat cheese and (2) 60 g/d goat cheese naturally enriched in n-3 PUFA and CLA. Diet and physical activity were assessed. Anthropometric and dual-energy X-ray absorptiometry (DXA) tests were performed. Blood samples were collected at the beginning and at the end of the study period. Changes in health status, lifestyle and dietary habits, and daily compliance were recorded. The consumption of a PUFA-enriched goat cheese significantly increased plasma high-density lipoprotein (HDL)-cholesterol, as well as in apolipoprotein B, and it significantly decreased high-sensitivity C-reactive protein concentrations compared to the control goat cheese (p < 0. 05). The significant improvement of the plasma lipid profile and inflammatory status of people with risk for CVD due to the consumption of PUFA-enriched cheese suggests a potential role of this dairy product as an alternative to develop high nutritional value food in a balanced diet comprising regular exercise.
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	N-3 PUFA ; CLA ; Cheese ; Blood lipids ; Dairy fat
Published in:	Nutrients, Vol. 12 (may 2020) , ISSN 2072-6643

DOI: 10.3390/nu12051315
PMID: 32380746

14 p, 682.0 KB

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