Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(8), 554-559
DOI: 10.12691/jfnr-7-8-1
Open AccessArticle

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

Giuseppe Derosa1, 2, , Davide Romano1, Angela D’Angelo1, 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

Pub. Date: August 09, 2019

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


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.

cheese cream lipid profile non dairy cheese cream soybean extract

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