Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

Abstract

Background: Cheese is considered to increase the total cholesterol levels (CH) due to the high-saturated fat content. New models are needed to measure the relationship between cholesterol and cheese. Methods: Thirty different cheeses produced in Val Brembana, Italy (“furmai da mut”, “caprino” and “stracchino”), were added to the diet of 30 groups of 4 rats. Cheeses were analyzed to differentiate the volatile organic compounds (VOCs) and the cholesterol content (Ch_f). The body weight, CH, urine volume and oxidative balance were measured. Three new indexes in relation to CH were calculated: OI (oxidative index), PI (protective index) and OBRI (oxidative balance risk index). Results: None of the cheeses increased CH. Some of the “furmai de mut” were significantly decreasing CH and improved the oxidative balance. Ch_f was not affecting the CH levels in plasma. In terms of VOCs, the acetic acid content was correlated (p < 0.05) with the CH reduction and PI improvement. OBRI was reduced mainly in the “stracchino group”. Conclusions: The model shows that some cheese can reduce significantly CH levels and improve the antioxidant capacity.

• Cheese
• cholesterol
• oxidation
• risk index
• OBRI

Declaration of interest

This research was supported entirely by the “Regione Lombardia-Italy” as part of in the project “Lombardia Eccellente”. None of the authors has any conflict of interest in relation to cheese production and laboratory analysis.

The authors have no conflict of interest since they will be involved in any spin off. No financial or contractual agreement that may cause conflict of interest or be perceived as causing are in place. No works are being concurrently published or reviewed that are relevant to the manuscript. The corresponding author and all the authors have read and approved the final submitted manuscript. No portion of this work has been or is currently under consideration for publication elsewhere. No portion of this manuscript, other than the abstract, has been published or posted on the internet.