Effects of a Non Dairy Cheese Cream Containing Fermented Soybean Extract on Lipid Profile and Lipoproteins in Dyslipidemic Patients

Giuseppe Derosa^{1, 2,} , Davide Romano¹, Angela D’Angelo^{1, 3} and Pamela Maffioli¹

¹Centre of Diabetes and Metabolic Diseases, Department of Internal Medicine and Therapeutics, University of Pavia and Fondazione IRCCS Policlinico San Matteo, PAVIA, Italy

²Laboratory of Molecular Medicine, University of Pavia, PAVIA, Italy;Center for Prevention, Surveillance, Diagnosis and Treatment of Rare Diseases, Fondazione IRCCS Policlinico San Matteo, PAVIA, Italy

³Laboratory of Molecular Medicine, University of Pavia, PAVIA, Italy

Cite this paper:
Giuseppe Derosa, Davide Romano, Angela D’Angelo and Pamela Maffioli. Effects of a Non Dairy Cheese Cream Containing Fermented Soybean Extract on Lipid Profile and Lipoproteins in Dyslipidemic Patients. Journal of Food and Nutrition Research. 2019; 7(8):554-559. doi: 10.12691/jfnr-7-8-1

Abstract

Aim: to evaluate the effects of a non dairy cheese cream containing fermented soybean extract compared to a dairy cheese cream on lipid profile and lipoproteins in dyslipidemic patients. Methods: patients were randomized to take, twice a day on a slice of bread, a non dairy cheese cream, containing fermented soybean extract 75% (Valsoia Lo spalmabile®), or a placebo dairy cheese cream for 3 months, in a double-blind, placebo-controlled study design. We evaluated, at baseline and after 3 months: anthropometric parameters, fasting plasma glucose (FPG), total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C), high density lipoprotein-cholesterol (HDL-C), triglycerides (Tg), lipoprotein (a) [Lp(a)], apolipoprotein A-I (Apo A-I), apolipoprotein B (Apo B), high-sensitivity C-reactive protein (Hs-CRP). Results: we did not record any variation of FPG. Total cholesterol, LDL-C and Tg decreased after 3 months with the active treatment, both compared to baseline and placebo (p < 0.05 for both). No variations were recorded with placebo. High density cholesterol did not change in neither group. We recorded a decrease of Apo-B and Hs-CRP with the active treatment, but not with placebo, compared to baseline (p < 0.05 for both), even if, in group to group comparison, only Apo-B resulted lower compared to placebo (p < 0.05). Lp(a) and Apo-A1 did not differ between treatments or compared to baseline. Conclusions: a non dairy cheese cream, containing fermented soybean extract 75%, better improved lipid profile compared to placebo dairy cheese cream in dyslipidemic patients.

Keywords:
cheese cream lipid profile non dairy cheese cream soybean extract

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