High ω-3 fatty acid content in alpine cheese: The basis for an alpine paradox

• Published in: Circulation (New York, N.Y.) Vol. 109; no. 1; pp. 103 - 107
• Main Authors: HAUSWIRTH, Christa B, SCHEEDER, Martin R. L, BEER, Jürg H
• Format: Journal Article
• Language: English
• Published: Hagerstown, MD Lippincott Williams & Wilkins 06.01.2004; American Heart Association, Inc
• Subjects: alpha-Linolenic Acid - analysis; Arachidonic Acid - analysis; Biological and medical sciences; Blood and lymphatic vessels; Cardiology. Vascular system; Cheese - analysis; Diseases of the peripheral vessels. Diseases of the vena cava. Miscellaneous; England; Fatty Acids, Omega-3 - analysis; Fatty Acids, Omega-6 - analysis; Linoleic Acids, Conjugated - analysis; Medical sciences; Palmitic Acids - analysis; Switzerland; England; Switzerland; Unsaturated fatty acid; Lipids; Cardiovascular disease; n-3 fatty acid; Sudden death
• ISSN: 0009-7322; 1524-4539
• DOI: 10.1161/01.CIR.0000105989.74749.DD

Alpha-linolenic acid (ALA) may protect from cardiovascular disease. Because fresh alpine grass contains high amounts of ALA, we hypothesized that the levels of omega-3 fatty acids would concentrate to nutritional relevance in the cheese of milk from cows with alpine grass feeding compared with cheese from silage and concentrate feeding; the newly available cheese produced from cows fed with linseed supplementation should contain even higher ALA concentrations. Forty different cheeses were analyzed by gas chromatography for their fatty acid profile: (1) 12 from well-defined alpine regions around Gstaad, Switzerland; (2) 7 commercially available English cheddar cheeses; (3) 6 cheeses from cows fed with linseed supplementation; (4) 7 industrial-type Emmentals; and (5) 8 alpine cheeses with partial silage feeding. The alpine cheese contained 4 times more linolenic acid (C18:3omega-3) compared with cheddar, more total omega-3 fatty acids, and showed a significantly lower n-6:omega-3 ratio. Conjugated linoleic acid (C18:2 c9/t11) was 3-fold higher, whereas the amount of palmitic acid was 20% lower. The Emmental reached 40% of the ALA content compared with alpine cheese, and surprisingly, cheese from linseed-supplemented cows contained only 49% of that of the alpine cheese (P<0.001 for each trait in the 5 cheese groups). Cheese made of milk from cows grazed on alpine pastures had a more favorable fatty acid profile than all other cheese types. Alpine cheese may be a relevant source of ALA and other cardioprotective fatty acids.