Postprandial glycaemia, insulinemia, and lipidemia after 12 weeks’ cheese consumption: An exploratory randomized controlled human sub-study
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Postprandial glycaemia, insulinemia, and lipidemia after 12 weeks’ cheese consumption: An exploratory randomized controlled human sub-study. / Kjølbæk, Louise; Raziani, Farinaz; Tholstrup, Tine; Rudnicki, Rosa Caroline Jullie; Ritz, Christian; Astrup, Arne; Raben, Anne.
In: Dairy, Vol. 4, No. 1, 2023, p. 68-82.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Postprandial glycaemia, insulinemia, and lipidemia after 12 weeks’ cheese consumption: An exploratory randomized controlled human sub-study
AU - Kjølbæk, Louise
AU - Raziani, Farinaz
AU - Tholstrup, Tine
AU - Rudnicki, Rosa Caroline Jullie
AU - Ritz, Christian
AU - Astrup, Arne
AU - Raben, Anne
N1 - CURIS 2023 NEXS 011
PY - 2023
Y1 - 2023
N2 - 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.
AB - 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.
KW - Faculty of Science
KW - Postprandial
KW - Acute
KW - Insulin
KW - Glucose
KW - Triglycerides
KW - Free fatty acids
KW - Cheese
KW - Diabetes
KW - Appetite
KW - Dairy
U2 - 10.3390/dairy4010004
DO - 10.3390/dairy4010004
M3 - Journal article
VL - 4
SP - 68
EP - 82
JO - Dairy
JF - Dairy
SN - 2624-862X
IS - 1
ER -
ID: 332047188