Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial

• Published in: The American journal of clinical nutrition Vol. 106; no. 6; pp. 1358 - 1365
• Main Authors: Drouin-Chartier, Jean-Philippe, Tremblay, André J, Maltais-Giguère, Julie, Charest, Amélie, Guinot, Léa, Rioux, Laurie-Eve, Labrie, Steve, Britten, Michel, Lamarche, Benoît, Turgeon, Sylvie L, Couture, Patrick
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.12.2017; American Society for Clinical Nutrition, Inc
• Subjects: Adult; apolipoprotein B-48; Area Under Curve; Butter; Cheddar cheese; Cheese; clinical nutrition; Cream; cream cheese; Cross-Over Studies; Dairy Products; Dietary Fats - administration & dosage; Dietary Fats - blood; Digestion; Digestive system; Eating; Energy Intake; Female; food matrix; gastrointestinal system; Gastrointestinal tract; Hardness; Humans; hyperlipidemia; Lipid Metabolism; Male; Meals; Middle Aged; Nutrition; Plasma; postprandial; Postprandial lipemia; Postprandial Period; Randomization; triacylglycerols; triglyceride; Triglycerides; Triglycerides - blood; Young Adult; postprandial; triglyceride; CVD; FFA; FFQ; iAUC; apolipoprotein B-48; OLTT; apoB-48; food matrix; cheese
• ISSN: 0002-9165; 1938-3207; 1938-3207
• DOI: 10.3945/ajcn.117.165027

In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not yet been evaluated. In healthy subjects, we compared the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h and on the incremental area under the curve (iAUC) of plasma triglycerides. Forty-three healthy subjects were recruited to this randomized, crossover, controlled trial. In random order at intervals of 14 d and after a 12-h fast, subjects ingested 33 g fat from a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardized meals that were matched for macronutrient content. Plasma concentrations of triglycerides were measured immediately before the meal and 2, 4, 6, and 8 h after the meal. Cheddar cheese, cream cheese, and butter induced similar increases in triglyceride concentrations at 4 h (change from baseline: +59%, +59%, and +62%, respectively; P = 0.9). No difference in the triglyceride iAUC0–8 h (P-meal = 0.9) was observed between the 3 meals. However, at 2 h, the triglyceride response caused by the cream cheese (change from baseline: +44%) was significantly greater than that induced by butter (change from baseline: +24%; P = 0.002) and cheddar cheese (change from baseline: +16%; P = 0.0004). At 6 h, the triglyceride response induced by cream cheese was significantly attenuated compared with that induced by cheddar cheese (change from baseline: +14% compared with +42%; P = 0.0004). This study demonstrates that the cheese matrix modulates the impact of dairy fat on postprandial lipemia in healthy subjects. This trial was registered at clinicaltrials.gov as NCT02623790.