Postprandial glycaemia, insulinemia, and lipidemia after 12 weeks’ cheese consumption: An exploratory randomized controlled human sub-study

Louise Kjølbæk*, Farinaz Raziani, Tine Tholstrup, Rosa Caroline Jullie Rudnicki, Christian Ritz, Arne Astrup, Anne Raben

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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Abstract

Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial changes in type-2-diabetes risk markers. Following 12-week cheese or jam intake, a 4 h meal test was conducted with 37 participants. Test meals included bread and either: 80 g regular-fat cheese (REG), 80 g reduced-fat cheese (RED) or 25 g jam (CHO). Postprandial blood was drawn and appetite sensations registered. Time-meal interactions were not observed for glucose and insulin, but for triglycerides (TG) and free fatty acids (FFA). Pairwise comparisons showed 0.17 ± 0.07 mmol/L (p = 0.044) and 0.25 ± 0.07 mmol/L (p = 0.002) higher TG at 180 and 240 min, respectively, and 94 ± 37 mmol/L (p = 0.029) higher FFA at 180 min for REG compared with RED. Compared with CHO, intake of both cheese meals reduced insulin and glucose (main effects of meal, both p ≤ 0.011) and increased FFA and TG at certain time points. In conclusion, intake of cheese with a regular, compared with reduced, fat content did not affect glucose, insulin and appetite, but increased TG and FFA.
OriginalsprogEngelsk
TidsskriftDairy
Vol/bind4
Udgave nummer1
Sider (fra-til)68-82
Antal sider15
ISSN2624-862X
DOI
StatusUdgivet - 2023

Bibliografisk note

CURIS 2023 NEXS 011

Emneord

  • Det Natur- og Biovidenskabelige Fakultet

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