Original Communication
European Journal of Clinical Nutrition (2005) 59, 1059–1063. doi:10.1038/sj.ejcn.1602211; published online 29 June 2005
Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects
Guarantor: PJ Nestel.
Contributors: PN was involved in all aspects of the study; AC and MC carried out the study and collected the data. None of the authors has a commercial conflict of interest.
P J Nestel1, A Chronopulos1 and M Cehun1
1Baker Heart Research Institute (Wynn Domain), Melbourne, Australia
Correspondence: PJ Nestel, Baker Heart Research Institute, PO Box 6492, St Kilda Rd Central, Melbourne 8008, Australia. E-mail: paul.nestel@baker.edu.au
Received 26 November 2004; Revised 15 February 2005; Accepted 23 May 2005; Published online 29 June 2005.
Abstract
Objective:
To determine whether dairy fat in cheese raises low-density lipoprotein (LDL) cholesterol as much as in butter, since epidemiology suggests a different impact on cardiovascular disease.
Design:
A randomised crossover trial testing the daily consumption of 40 g dairy fat as butter or as matured cheddar cheese, each of 4 weeks duration, was preceded by and separated by 2-week periods when dietary fat was less saturated.
Setting:
Free-living volunteers.
Subjects:
A total of 14 men and five women of mean age 56
8 y, with mean total cholesterol of 5.60.8 mmol/l.
Main outcome measures:
Plasma cholesterol, LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), triacylglycerol and glucose.
Results:
Saturated fat intake was significantly lower during the run-in than during the cheese and butter periods. Mean lipid values did not differ significantly between the cheese and run-in periods, but total cholesterol and LDL-C were significantly higher with butter: total cholesterol (mmol/l): butter 6.10.7; run-in 5.60.8 (P<0.05; ANOVA with Bonferroni adjustment); vs cheese 5.80.6 (P>0.05); median LDL-C (mmol/l): butter 3.9 (3.5–4.1) vs run-in 3.4 (3.0–4.1) (P<0.05; Tukey test); vs cheese 3.7 (3.3–3.9) (P>0.05). Among 13 subjects whose initial LDL-C was >4 mmol/l, the difference between butter (4.40.3 mmol/l) and cheese (3.90.3 mmol/l) was significant (P=0.014). HDL-C was highest with butter and triacylglycerol with cheese (neither was significant).
Conclusion:
A total of 40 g dairy fat eaten daily for 4 weeks as butter, but not as cheese, raised total and LDL cholesterol significantly compared with a diet containing significantly less saturated fat. Dietary advice regarding cheese consumption may require modification.
Sponsorship:
Partly supported by Dairy Australia.
Keywords:
plasma cholesterol, butter, cheese, hypercholesterolaemia, clinical trial
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