A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults

Paul A. Davis, Jean François Platon, M. Eric Gershwin, Georges M. Halpern, Carl L. Keen, Donna DiPaolo, Janet Alexander, Vincent A. Ziboh

Research output: Contribution to journalArticle

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Abstract

■ Objective: To test the effect of substituting a modified-fat cheese product into the diets of hypercholesterolemic adults. ■ Design: A 4-month, randomized, double-blind, crossover substitution trial. ■ Setting: General community outpatient study. ■ Participants: Twenty-six healthy adult volunteers (17 men, 9 women) with moderate hypercholesterolemia (total cholesterol >5.69 mmol/L but < 7.24 mmol/L). ■ Intervention: Daily substitution of 100 g of cheese, either partial skim-milk mozzarella or modified-fat (vegetable oil) mozzarella cheese product, into participants' normal diets. Participants consumed an assigned cheese for 2 months, at which time they crossed over to consume the other study cheese. ■ Main Outcome Measures: Plasma lipid and apolipoprotein levels were measured at baseline and at 2 and 4 months after initiation of the study. Compliance was assessed by body weight and by biweekly dietary records and interviews. ■ Results: No differences in weight or In the amount or type of calories consumed were found during the study. No statistically significant changes in lipid values resulted from consumption of mozzarella cheese. Modified-fat cheese substitution resulted in a decreased low-density lipoprotein cholesterol level when compared with levels at both baseline (-0.28 mmol/L; 95% Cl, -0.14 to -0.42 mmol/L) and during consumption of the skim-milk mozzarella cheese (-0.38 mmol/L; 95% Cl, -0.2 to -0.70 mmol/L). Findings for total cholesterol were similar. High-density lipoprotein cholesterol, plasma triglyceride, and apolipoprotein A-I and B-100 levels were unaltered. Both sexes responded similarly. ■ Conclusions: A linoleate-enriched cheese product, in the absence of any other changes in diet or habits, substituted into the normal diets of hypercholesterolemic adults reduced low-density lipoprotein and plasma cholesterol levels.

Original languageEnglish (US)
Pages (from-to)555-559
Number of pages5
JournalAnnals of Internal Medicine
Volume119
Issue number7
StatePublished - Oct 1 1993

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Cheese
Linoleic Acid
LDL Lipoproteins
Fats
Diet
LDL Cholesterol
Milk
Cholesterol
Lipids
Diet Records
Plant Oils
Apolipoproteins
Apolipoprotein A-I
Apolipoproteins B
Feeding Behavior
Hypercholesterolemia
Cross-Over Studies
HDL Cholesterol
Compliance
Healthy Volunteers

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Davis, P. A., Platon, J. F., Gershwin, M. E., Halpern, G. M., Keen, C. L., DiPaolo, D., ... Ziboh, V. A. (1993). A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults. Annals of Internal Medicine, 119(7), 555-559.

A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults. / Davis, Paul A.; Platon, Jean François; Gershwin, M. Eric; Halpern, Georges M.; Keen, Carl L.; DiPaolo, Donna; Alexander, Janet; Ziboh, Vincent A.

In: Annals of Internal Medicine, Vol. 119, No. 7, 01.10.1993, p. 555-559.

Research output: Contribution to journalArticle

Davis, PA, Platon, JF, Gershwin, ME, Halpern, GM, Keen, CL, DiPaolo, D, Alexander, J & Ziboh, VA 1993, 'A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults', Annals of Internal Medicine, vol. 119, no. 7, pp. 555-559.
Davis, Paul A. ; Platon, Jean François ; Gershwin, M. Eric ; Halpern, Georges M. ; Keen, Carl L. ; DiPaolo, Donna ; Alexander, Janet ; Ziboh, Vincent A. / A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults. In: Annals of Internal Medicine. 1993 ; Vol. 119, No. 7. pp. 555-559.
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abstract = "■ Objective: To test the effect of substituting a modified-fat cheese product into the diets of hypercholesterolemic adults. ■ Design: A 4-month, randomized, double-blind, crossover substitution trial. ■ Setting: General community outpatient study. ■ Participants: Twenty-six healthy adult volunteers (17 men, 9 women) with moderate hypercholesterolemia (total cholesterol >5.69 mmol/L but < 7.24 mmol/L). ■ Intervention: Daily substitution of 100 g of cheese, either partial skim-milk mozzarella or modified-fat (vegetable oil) mozzarella cheese product, into participants' normal diets. Participants consumed an assigned cheese for 2 months, at which time they crossed over to consume the other study cheese. ■ Main Outcome Measures: Plasma lipid and apolipoprotein levels were measured at baseline and at 2 and 4 months after initiation of the study. Compliance was assessed by body weight and by biweekly dietary records and interviews. ■ Results: No differences in weight or In the amount or type of calories consumed were found during the study. No statistically significant changes in lipid values resulted from consumption of mozzarella cheese. Modified-fat cheese substitution resulted in a decreased low-density lipoprotein cholesterol level when compared with levels at both baseline (-0.28 mmol/L; 95{\%} Cl, -0.14 to -0.42 mmol/L) and during consumption of the skim-milk mozzarella cheese (-0.38 mmol/L; 95{\%} Cl, -0.2 to -0.70 mmol/L). Findings for total cholesterol were similar. High-density lipoprotein cholesterol, plasma triglyceride, and apolipoprotein A-I and B-100 levels were unaltered. Both sexes responded similarly. ■ Conclusions: A linoleate-enriched cheese product, in the absence of any other changes in diet or habits, substituted into the normal diets of hypercholesterolemic adults reduced low-density lipoprotein and plasma cholesterol levels.",
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AU - Platon, Jean François

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AU - Halpern, Georges M.

AU - Keen, Carl L.

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AU - Alexander, Janet

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N2 - ■ Objective: To test the effect of substituting a modified-fat cheese product into the diets of hypercholesterolemic adults. ■ Design: A 4-month, randomized, double-blind, crossover substitution trial. ■ Setting: General community outpatient study. ■ Participants: Twenty-six healthy adult volunteers (17 men, 9 women) with moderate hypercholesterolemia (total cholesterol >5.69 mmol/L but < 7.24 mmol/L). ■ Intervention: Daily substitution of 100 g of cheese, either partial skim-milk mozzarella or modified-fat (vegetable oil) mozzarella cheese product, into participants' normal diets. Participants consumed an assigned cheese for 2 months, at which time they crossed over to consume the other study cheese. ■ Main Outcome Measures: Plasma lipid and apolipoprotein levels were measured at baseline and at 2 and 4 months after initiation of the study. Compliance was assessed by body weight and by biweekly dietary records and interviews. ■ Results: No differences in weight or In the amount or type of calories consumed were found during the study. No statistically significant changes in lipid values resulted from consumption of mozzarella cheese. Modified-fat cheese substitution resulted in a decreased low-density lipoprotein cholesterol level when compared with levels at both baseline (-0.28 mmol/L; 95% Cl, -0.14 to -0.42 mmol/L) and during consumption of the skim-milk mozzarella cheese (-0.38 mmol/L; 95% Cl, -0.2 to -0.70 mmol/L). Findings for total cholesterol were similar. High-density lipoprotein cholesterol, plasma triglyceride, and apolipoprotein A-I and B-100 levels were unaltered. Both sexes responded similarly. ■ Conclusions: A linoleate-enriched cheese product, in the absence of any other changes in diet or habits, substituted into the normal diets of hypercholesterolemic adults reduced low-density lipoprotein and plasma cholesterol levels.

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