| Titre : | Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials (2015) |
| Auteurs : | Janette De goede, Auteur ; Johanna Geleijnse, Auteur ; Eric Ding, Auteur ; et al., Auteur |
| Type de document : | Article |
| Dans : | Nutrition reviews (73, n° 5, 2015) |
| Article en page(s) : | 259-275 |
| Langues: | Anglais |
| Descripteurs : |
HE Vinci Consommation alimentaire ; Fromage ; Lipides ; Lipoproteines ; Méta-analyse ; Revue de la littérature ; Santé |
| Résumé : |
Context: Cheese may affect lipids and lipoproteins differently than other high-fat dairy foods.
Objective: The present systematic review and meta-analysis was performed to evaluate randomized controlled trials that examined the effect of cheese consumption compared with another food product on blood lipids and lipoproteins. Data Sources: A systematic literature search of the MEDLINE, Embase, Scopus, CAB Abstracts, the Cochrane Controlled Trials Register, and the clinicaltrials.gov website was performed. Study Selection: A total of 12 randomized controlled trials (RCTs) were identified that examined the effect of cheese consumption on blood lipids and lipoproteins in healthy adults. Data Extraction: A meta-analysis of 5 RCTs that compared the effects of hard cheese and butter, both of which had a similar ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio), was performed. Data Synthesis: Compared with butter intake, cheese intake (weighted mean difference: 145.0 g/d) reduced low-density lipoprotein cholesterol (LDL-C) by 6.5% (−0.22 mmol/l; 95%CI: −0.29 to −0.14) and high-density lipoprotein cholesterol (HDL-C) by 3.9% (−0.05 mmol/l; 95%CI: −0.09 to −0.02) but had no effect on triglycerides. Compared with intake of tofu or fat-modified cheese, cheese intake increased total cholesterol or LDL-C, as was expected on the basis of the P/S ratio of the diets. There was insufficient data to compare intake of cheese with intake of other foods. Conclusion: Despite the similar P/S ratios of hard cheese and butter, consumption of hard cheese lowers LDL-C and HDL-C when compared with consumption of butter. Whether these findings can be attributed to calcium, specific types of saturated fatty acids, or the food matrix of cheese warrants further research. |
| Disponible en ligne : | Non |
Exemplaires (1)
| Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|
| REV | Périodique papier | Woluwe | Espace revues | Consultation sur place uniquement Exclu du prêt |
