Impact of Cheese Rich in Conjugated Linoleic Acid on Low Density Lipoproteins Cholesterol: Dietary Intervention in Older People (CLADIS Study)

F. Limongi^1, , M. Noale¹, A. Marseglia², A. Gesmundo³, M. Mele⁴, S. Banni⁵, G. Crepaldi¹ and S. Maggi¹

¹National Research Council, Neuroscience Institute - Aging Branch, Via Giustiniani 2, 35128 Padova, Italy

²Aging Research Center, Department Neurobiology, Care Sciences and Society, Karolinska Institutet, Stockholm, and Stockholm University, Sweden

³University of Padua, Department of Medicine - Geriatrics Section, Via Giustiniani 2, 35128 Padova, Italy

⁴Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di Pisa, 56126, Pisa, Italy

⁵Dipartimento Scienze Biomediche, Università di Cagliari, Cagliari Italy

Cite this paper:
F. Limongi, M. Noale, A. Marseglia, A. Gesmundo, M. Mele, S. Banni, G. Crepaldi and S. Maggi. Impact of Cheese Rich in Conjugated Linoleic Acid on Low Density Lipoproteins Cholesterol: Dietary Intervention in Older People (CLADIS Study). Journal of Food and Nutrition Research. 2018; 6(1):1-7. doi: 10.12691/jfnr-6-1-1

Abstract

Numerous studies demonstrated the possibility to improve the properties of dairy products by increasing Polyunsaturated Fatty and lowering the concentrations of saturated ones. The present study aimed to examine the impact of the consumption of a dairy product (Pecorino cheese) rich in Conjugated Linoleic Acid (CLA) on lipid and health parameters in elderly subjects. During the first phase of the study, a Pecorino cheese rich in CLA was produced from milk of ewes fed a specific diet. In the second phase, a double blind randomized crossover intervention study was conducted to verify the impact of enriched Pecorino cheese on LDL-Cholesterol (LDL-Ch) in elder individuals. 58 subjects were enrolled in a nursing home in Padua (Italy) a, with a mean age of 85.9±6.0 years, 42 subjects (72.4%) were women. Study participants were randomly assigned to two groups: in one, they had a daily intake of up to 90g of Pecorino cheese rich in CLA (higher than 2.5%), in the other, they were given the same quantity of a Pecorino control cheese (CLA lower than 1%) for a two-month period. The active phase was followed by a one-month wash out period. The crossover was then carried out and participants ate the other type of cheese for two months. No significant differences were found in relation to LDL-Ch (estimated mean difference between group: 3.07 mg/dL, p=0.3171), while participants who consumed enriched cheese had a lower increase in glycaemia with respect to those assuming the control cheese (estimated mean difference between group: -0.07 g/L, p=0.0442). A significant carry-over effect was detected for HDL-Ch, tryglicerides, creatinine, sodium and vitamin D. Participants who consumed Pecorino cheese rich in CLA did not register an increase in lipid levels. More studies on humans are necessary to evaluate the role of CLA enriched cheese on cardiovascular protection.

Keywords:
dairy products Pecorino cheese Conjugated Linoleic Acid lipid metabolism old age

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