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The effect of vegetable oil-based cheese on serum total and lipoprotein lipids

European Journal of Clinical Nutrition volume 56, pages 1094–1101 (2002)Cite this article

Abstract

Objective: To investigate the effect of rapeseed oil-based cheese (milk-fat substituted by rapeseed oil) on serum total and lipoprotein lipid concentrations and blood pressure in reference to ordinary, milk-fat-based cheese in subjects with mildly to moderately elevated serum cholesterol concentration.

Design: Randomized, controlled, single-blind, cross-over clinical trial.

Settings: Outpatient dietary intervention with free-living subjects in Eastern Finland.

Interventions: The study began with a 2 week pre-trial period followed by two 4 week intervention periods. During the intervention study subjects replaced their ordinary cheese or cold cuts with 65 g of rapeseed oil-based or milk-fat-based control cheese. The type of test cheese was switched at 4 weeks of intervention. Altogether 31 subjects completed the study.

Results: Compared with the control cheese period the mean serum total cholesterol concentration was 6.7% (95% Cl −9.9 to −3.5%) lower after 2 weeks and 5.0% (95% Cl −7.5 to −2.5%) lower after 4 weeks of use of rapeseed oil-based cheese. Respectively, LDL cholesterol concentration was 7.0% (95% Cl −11.7 to −2.6%) lower after 2 weeks use and 6.4% (95% Cl −10.0 to −2.8%) lower after 4 weeks' use of rapeseed oil-based cheese.

Conclusions: The present study showed that the rapeseed oil-based cheese reduces serum total and LDL cholesterol concentrations in mildly to moderately hypercholesterolemic subjects when replacing ordinary milk-fat-based cheese in the diet.

Sponsorship: Mildola Ltd, Tuusula, Finland and Kyrönmaan Juustomestarit Ltd, lsokyrö, Finland.

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Acknowledgements

The authors wish to thank medical laboratory technologist Jouni Hodju for excellent laboratory work.

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Author notes

  1. ES Sarkkinen: Guarantor: E Sarkkinen.

  2. HM Karvonen, NS Tapola, MI Uusitupa and ES Sarkkinen: Contributors: Researchers of the contract research organization Oy Foodfiles Ltd were responsible for planning and carrying out the study and MD Uusitupa served as medical adviser. All contributors wrote the manuscript.

Authors and Affiliations

  1. Oy Foodfiles Ltd (Contract research organization), Kuopio, Finland

    HM Karvonen, NS Tapola & ES Sarkkinen

  2. Department of Clinical Nutrition, University of Kuopio, Kuopio, Finland

    MI Uusitupa & ES Sarkkinen

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  1. HM Karvonen
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  2. NS Tapola
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  3. MI Uusitupa
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  4. ES Sarkkinen
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Correspondence to ES Sarkkinen.

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Karvonen, H., Tapola, N., Uusitupa, M. et al. The effect of vegetable oil-based cheese on serum total and lipoprotein lipids. Eur J Clin Nutr 56, 1094–1101 (2002). https://doi.org/10.1038/sj.ejcn.1601452

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