Effects on Cholesterol Balance and LDL Cholesterol in the Rat of a Soft-Ripened Cheese Containing Vegetable Oils

Objective: The purpose of this study was to examine effects of a modified soft-ripened cheese containing vegetable oils on cholesterol status, using the rat as the experimental model and the traditional soft-ripened cheese as the control.

Methods: Adult male Wistar rats (≈370 g) were divided into two dietary groups (20 rats/group) and fed either the standard diet (STD, containing traditional cheeses made from whole milk) or the experimental diet (EXP, containing modified cheeses made from the combination of skim milk with the following fat mixture: milk fat/oleic acid-enriched sunflower oil/soybean oil mixture). Lipids of the diets came solely from cheeses (14 g/100 g diet); the EXP diet contained (3-fold) less saturated fat, (2-fold) less cholesterol, and (15-fold) more phytosterols than the STD diet.

Results: Although serum triglyceride and total cholesterol concentrations were not affected by the type of diet, the EXP diet resulted in a significant reduction of LDL-cholesterol (31%, p<0.001) and a significant increase of HDL-cholesterol (11%, p<0.05), compared to the STD diet. Thus, a marked reduction (39%) of serum LDL/HDL cholesterol ratio was observed in the EXP group (p<0.001). In addition, the two quantitative balances (excreted/ingested) of cholesterol and total neutral sterols (for which phytosterols were excluded) were significantly higher by 183% and 174%, respectively for the EXP group, compared to the STD group (p<0.05). On another hand, rats fed the EXP diet excreted more cholesterol than they ingested dietary cholesterol (cholesterol balance ? 1), indicating that those animals eliminated some endogenous cholesterol in their feces, while the opposite was true for rats fed the STD diet (cholesterol balance < 1). Finally, fecal bile salt concentration was not significantly different between the two dietary groups.

Conclusions: The partial substitution of milk fat by vegetable oils in soft-ripened cheese resulted in a decreased blood LDL/HDL cholesterol ratio and an increased fecal excretion of endogenous cholesterol and neutral sterols and, thus, markedly improved its nutritional qualities. Therefore, the consumption of the described modified cheese may meet the demand of subjects who wish to lower their risk for atherosclerosis and cardiovascular disease.     

Chemical characteristics,fatty acid compositions,conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C_16:0) and oleic acid (C_18:1). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6–147.69 mg/100 g in cheese.     

Effects on cholesterol balance and LDL cholesterol in the rat of a soft-ripened cheese containing vegetable oils

OBJECTIVE: The purpose of this study was to examine effects of a modified soft-ripened cheese containing vegetable oils on cholesterol status, using the rat as the experimental model and the traditional soft-ripened cheese as the control. METHODS: Adult male Wistar rats (approximately 370 g) were divided into two dietary groups (20 rats/group) and fed either the standard diet (STD, containing traditional cheeses made from whole milk) or the experimental diet (EXP, containing modified cheeses made from the combination of skim milk with the following fat mixture: milk fat/oleic acid-enriched sunflower oil/soybean oil mixture). Lipids of the diets came solely from cheeses (14 g/100 g diet); the EXP diet contained (3-fold) less saturated fat, (2-fold) less cholesterol, and (15-fold) more phytosterols than the STD diet. RESULTS: Although serum triglyceride and total cholesterol concentrations were not affected by the type of diet, the EXP diet resulted in a significant reduction of LDL-cholesterol (31%, p < 0.001) and a significant increase of HDL-cholesterol (11%, p < 0.05), compared to the STD diet. Thus, a marked reduction (39%) of serum LDL/HDL cholesterol ratio was observed in the EXP group (p < 0.001). In addition, the two quantitative balances (excreted/ingested) of cholesterol and total neutral sterols (for which phytosterols were excluded) were significantly higher by 183% and 174%, respectively for the EXP group, compared to the STD group (p < 0.05). On another hand, rats fed the EXP diet excreted more cholesterol than they ingested dietary cholesterol (cholesterol balance > 1), indicating that those animals eliminated some endogenous cholesterol in their feces, while the opposite was true for rats fed the STD diet (cholesterol balance < 1). Finally, fecal bile salt concentration was not significantly different between the two dietary groups. CONCLUSIONS: The partial substitution of milk fat by vegetable oils in soft-ripened cheese resulted in a decreased blood LDL/HDL cholesterol ratio and an increased fecal excretion of endogenous cholesterol and neutral sterols and, thus, markedly improved its nutritional qualities. Therefore, the consumption of the described modified cheese may meet the demand of subjects who wish to lower their risk for atherosclerosis and cardiovascular disease.     

Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90?d of ripening. Bifidobacterium longum were able to survive at higher levels (>10^7?cfu/g cheese) than the therapeutic minimum (10⁶–10^7?cfu/g cheese) after 90?d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.     

Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

The effects of the addition of different strains of lactic acid bacteria on different quality parameters of a Brazilian goat semi-hard cheese (coalho) were assessed during 7 days of storage (10°C) as follows: Control, Lactobacillus lactis subsp. lactis and L. lactis subsp. cremoris (standard); C2, L. acidophilus; C3, L. paracasei; C4, Bifidobacterium lactis; and C5, L. acidophilus, L. paracasei and B. lactis. There were no differences for the proteolysis index and depth of proteolysis among the assessed cheeses. The cheeses presented increase in hardness, gumminess and chewiness during the storage. Regarding the ability to melt, all evaluated cheeses showed a reduction in diameter. Cheeses presented high luminosity with predominance of the yellow component; and number of lactic bacteria greater than 10⁶–10⁷ cfu/g during the 7 days of storage. C5 had better sensory scores in the acceptance test, purchase intention and preference ranking test. Coalho goat cheese could be a potential carrier of probiotic lactic acid bacteria.     

Toxicity of Linamarin Towards Chick Embryos

Fortification of Turkish white cheese with selenium and zinc was tested using two different methods: fortification of cheese milk and fortification of brine solution, in which the cheeses were ripened. The recoveries of Se and Zn in cheese curd and the chemical and sensory characteristics of cheese samples were measured. The fortification method affected the composition (total solids, protein, fat and salt) of the experimental cheeses significantly (P?0.05). The recovery of zinc was a maximum in the method in which the fortifying agents were added into the cheese milk, and corresponded to 87.55%. Selenium recovery was a maximum in the method in which the fortifying agents were added into the brine solution, and corresponded to 70.91%.     

Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties

Cholesterol contents and other nutrient parameters of Greek cheeses, namely water, fat, protein, ash, lactic acid, salt, caloric value and fatty acid content, were assayed using chemical and chromatographic methods. The cholesterol concentrations on fresh weight (f.w.) basis (mg/100 g) in soft (67.9, range 51.3–85.3), whey-soft (49.4, range 39.0–57.9), Manouri (99.5, range 83.9–115.2), semi-hard (90.8 range 81.0–102.6) and hard (93.1 range 76.2–110.5) categories were correlated to European cheese varieties. Respective mean values (g/100 g f.w.) of saturated, monounsaturated and polyunsaturated fatty acids were: soft 17.2, 5.0, 0.7, whey-soft 11.5, 3.1, 0.6, Manouri 34.1, 9.4, 1.3, semi-hard 21.4, 18.3, 5.56, 1.03 and hard 21.6, 6.6, 1.2, while all pooled averages were 19.1, 5.5 and 0.9, respectively. Trans fatty acids ranged within 0.36–2.46 (g/100 g f.w.) with an average of 1.06 for all types. The main trans fatty acids (16:1, 18:1, 18:2) contents (g/100 g f.w.) are also given.The fat/protein ratio indicated a relatively higher fat content of Greek cheese if compared to similar cheese types of other European countries. A very strong correlation between cholesterol and fat content was found for pooled data, although the correlation was weaker within individual cheese varieties. In addition, a trend of decreasing cholesterol/fat and cholesterol/energy ratios with increasing fat content suggests that Greek cheeses may not be overloaded with cholesterol.     

The influence of cheese type and fat extraction method on the content of conjugated linoleic acid

Milk and dairy products, including cheeses, are the richest sources of CLA in our diet. Determination of CLA content in these products requires extraction of fat from the sample. Solvent extraction is the most-often used method for fat extraction. As an alternative method, extraction using supercritical CO₂ (SC CO₂) could be applied. The aim of the present study was to compare the influence of solvent extraction of fat and extraction of fat with SC CO₂ on the content of conjugated linoleic acid (CLA) in ten different types of cheese. CLA content was determined by GC method after fat esterification. The type of cheese was of significance for the CLA content. The content of CLA in cheeses ranged from 0.44% to 1.31% when solvent extraction was used, and from 0.55% to 1.30% when SC CO₂ extraction was applied. The method of fat extraction had no influence on the content of CLA in 3 samples of cheese. A significantly higher content of CLA after CO₂ extraction was gained only in 1 sample of cheese, whereas in 6 samples the amount of CLA after solvent extraction was significantly higher than after extraction using SC CO₂. On the basis of the obtained results, no clear influence of the extraction method on CLA content in cheeses was found. Further investigations with the special attention on the type and properties of cheese, pressure, temperature, extraction time and volume of extracted material are needed.     

Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: “sir iz mišine”) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n = 20) and sheep (n = 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p < 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p > 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p < 0.05) of polyunsaturated fatty acids in the finished sheep's milk cheese (2.58–2.97%) in comparison to the cow's milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.     

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow''s Milk Cheese

The gross and mineral composition and the most relevant physico-chemical parameters were determined in five batches of León cow's milk cheese throughout ripening and in the milk used in their manufacture. The milk used in the manufacture of this cheese is characterized by having high values of fat and total solids; the mineral composition and the values of pH do not differ significantly from those observed in cow's milk from different origins. During ripening, León cow's milk cheese undergoes a very intense dehydration, due to this, the final values of moisture andA_w are among the lowest observed in cow's milk cheese. The fat contents in this cheese are placed in the higher extreme of the range of values observed in other cheeses. The presence of residual lactose in cheese after 90 days (end of ripening) is exceptional. During curdling a very intense acidification takes place as a consequence of which very low values of pH are reached in the curd (around 4.6) and remain during ripening with minimum variation, with the final values of pH being among the lowest found in cow's milk cheese. As a consequence of acidification during curdling, the minerals for the most part bound to the micelle of casein (Ca, P, Mg and Zn) underwent a solubilization and were lost in significant amounts in the whey. The contents of these minerals and of total ash at the end of ripening are clearly lower than those observed in other similar cow's milk cheeses.     

Immunological Response in Egg-Sensitive Adults Challenged with Cheese Containing or Not Containing Lysozyme

Objective: Lysozyme is an enzyme that hydrolyzes bacterial peptidoglicans. For this reason, it is used in cheese manufacturing in order to prevent a defect of long-ripened hard cheese called “late blowing” due to the outgrowth of spores of Clostridium tyrobutyricum and Clostridium butyricum. Moreover, germination of Listeria monocytogenes spores into vegetative cells is also sensitive to lysozyme. The enzyme can be an allergenic molecule, and for this reason there are concerns about its use in food industry. The immunological and clinical response of consumption of lysozyme-containing cheese has been evaluated in 25 egg-sensitive subjects with or without lysozyme sensitization.

Methods: A total of 25 egg-sensitive subjects were enrolled in this study. All the subjects were already treated for egg-sensitization and presented a positive skin prick test. All the subjects had a body mass index ≤25 kg/m² and were in the age range of 20–50 years. Each subject was studied twice and received randomly 30 g of Grana Padano (containing lysozyme) or TrentinGrana cheese (lysozyme-free) of two different aging periods: 16 or 24 months. A washout period of 1 week between each cheese intake was adopted. Blood samples were taken in fasting conditions and 1 hour after cheese intake and IgA, total IgE, and lysozyme-, ovomucoid-, and ovalbumin-specific IgE were measured.

Results: No adverse reactions were observed in both groups of patients after cheese samples were given. Lysozyme did not determine any variation of specific IgE compared with basal level. In lysozyme-sensitive patients a significant relationship between IgA and lysozyme-specific IgE was observed when lysozyme-containing cheese was given, confirming that lysozyme can pass the gut barrier.

Conclusions: Neither adverse events nor immunological responses were observed after ingestion of cheese containing lysozyme. However, the immunological properties of peptides deriving from cheese protein hydrolysis need to be clarified, as does the effect of lysozyme on bacterial proteolytic activity.     

Organic Acid and Residual Sugar Variation in a South African Cheddar Cheese and Possible Relationships with Uniformity

The variations that occur amongst the organic acids and residual sugars of matured Cheddar cheeses made by the conventional open-vat system were investigated. Minimum and maximum (min/max), standard deviations and proposedX_rel parameters were determined for cheeses graded by a trained sensory panel and of uniform flavour and quality. These parameters showed notable variation amongst the various organic acids investigated whereas the min/max ranges were utilized as indicators for upper and lower limits of Cheddar cheese with the desired flavour. No residual sugars were detected in any of the cheeses with the analytical methodology used. The min/max variation of the respective acids as percentiles of their maximum recorded values (X_rel) was proposed as measures of uniformity, suggesting that those having smallX_rel values are stronger related to uniformity of Cheddar flavour than in the case of largerX_rel . Based on this suggestion, lactic, oxalic, n -valeric and acetic acids were more accurate indicators of uniformity. By noting the levels of these indicators during development of a particular cheese, some predictions as to its ability to develop the desired flavour may be made.     

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C(16:0)) and oleic acid (C(18:1)). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6-147.69 mg/100 g in cheese.     

The lactose content of Mini Babybel and suitability for galactosaemia

The range of cheeses analysed for their lactose and galactose content to verify their suitability for a low galactose diet in galactosaemia continue to expand. No assumptions should be made about the suitability of any cheese for galactosaemia until reputable and repeated analysis has been conducted. Aim: To analyse the lactose content of a range of Mini Babybel cheeses. Methods: The lactose content of 10 samples of Mini Babybel (five Mini Babybel Original and five Mini Babybel Emmental) was analysed by Leatherhead Food international Laboratory. Results: The lactose content of Mini Babybel Original varied between <2 mg to 12 mg 100g^?1 and Mini Babybel Emmental was between 6 and 7 mg 100g^?1. Conclusions: The lactose content of Mini Babybel Original and five Mini Babybel Emmental is too high to render them suitable for the treatment of galactosaemia.     

Cheese consumption in relation to cardiovascular risk factors among Iranian adults- IHHP Study

BACKGROUND/OBJECTIVE

It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population.

SUBJECTS/METHODS

Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week.

RESULTS

Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant.

CONCLUSION

This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.     

Early Diet and Later Cancer Risk: Prospective Associations of Dietary Patterns During Critical Periods of Childhood with the GH-IGF Axis,Insulin Resistance and Body Fatness in Younger Adulthood

Early life, adiposity rebound, and puberty represent critical growth periods when food choices could have long-term relevance for cancer risk. We aimed to relate dietary patterns during these periods to the growth hormone-insulin-like-growth-factor (GH-IGF) axis, insulin resistance, and body fatness in adulthood. Data from the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) Study participants with outcome data at 18–37 years, and ≥2 dietary records during early life (1–2 yr; n = 128), adiposity rebound (4–6 years, n = 179), or puberty (girls 9–14, boys 10–15 yr; n = 213) were used. Dietary patterns at these ages were derived by 1) reduced rank regression (RRR) to explain variation in adult IGF-I, IGF-binding protein-3 (IGFBP-3), homoeostasis model assessment for insulin resistance (HOMA-IR) and fat-mass index; 2) principal component analysis (PCA). Regarding RRR, the patterns “cake/canned fruit/cheese & eggs” (early life), “sweets & dairy” (adiposity rebound) and “high-fat foods” (pubertal boys) were independently associated with higher adult HOMA-IR. Furthermore, the patterns “favorable carbohydrate sources” (early life), “snack & convenience foods” (adiposity rebound), and “traditional & convenience carbohydrates” (pubertal boys) were related to adult IGFBP-3 (P trend < 0.01). PCA identified “healthy” patterns for all periods, but none was associated with the outcomes (P trend > 0.1). In conclusion, dietary patterns during sensitive growth periods may be of long-term relevance for adult insulin resistance and IGFBP-3.     

Development of cheese wrapped in barks of reforestation trees

ABSTRACT

This study aimed at evaluating the effect of ripening of cheeses in contact with bands of reforestation tree barks, similar to the ripening process of the swiss Vacherin Mont D’or® cheese. The treatments consisted of the side wrapping of cheeses during ripening in band of barks of Eucalyptus grandis, Pinus elliottii, Cupressus lusitanica and a control treatment. Physicochemical and gas chromatography coupled with mass spectrometry analyses were carried out along with a sensory analysis. It was observed that in cheeses ripened in bark of Pinus elliottii the compounds camphene and β-pinene were the major terpenoids identified, while in the cheeses wrapped in barks of Cupressus lusitanica, the compounds myrcene, limonene and α-pinene were the most abundant terpenoids. The sensory analysis indicated that is possible to use the Eucalyptus grandis and Cupressus lusitanica barks as a way to take recycle byproducts of the wood industries and improving sensory attributes.     

Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature

The conjugated linoleic acids (CLA) and vaccenic (C18:1 trans-11; C18:1 t-11) acid contents of cheeses have been reported in many publications. Data on both constituents were collected from 58 references and statistically analyzed. The CLA content of cheeses varied widely from 0.050 to 2.86 g 100 g⁻¹ total fatty in the published data. The type of milk, dietary feeding of lactating animals, geographical origin and year of publication had significant effects on CLA content of cheeses. Cheeses were grouped into hard, semi-hard, soft, moldy and processed. Differences in the CLA content of these groups were not significant. Also, cheese ripening had no significant effect of the CLA content in cheese. Positive correlations were found in the CLA and C18:1 t-11 contents of cow milk and sheep milk cheeses.     

Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73 μg kg⁻¹, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49 μg kg⁻¹, respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (r_{B[a]P/sum of 9 PAHs} = 0.816, p < 0.01) as well as the best marker for 5 carcinogenic PAHs (r_{B[a]P/carcinogenic PAHs} = 0.904, p < 0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses.     

Occupational exposure to low concentrations of carbon disulfide as a risk factor for hypercholesterolaemia

Objective: The objective of this study was to investigate the effect of occupational exposure to carbon disulfide (CS₂) concentrations below threshold limit value (TLV)-time-weighted average (TWA) (31 mg/m³) on total cholesterol, blood pressure and the prevalence of coronary heart disease (CHD). Methods: A cross-sectional study involving 141 viscose rayon workers (64 men), and 141 age- and gender-matched controls without occupational contact with noxious chemicals, was carried out. The probability for CHD was determined by means of the WHO questionnaire and was 12-lead electrocardiography-coded using Minnesota criteria. Blood pressure was measured by the standardized method of the WHO and blood was examined for total cholesterol. A cumulative exposure index (CS₂ index) was calculated for each worker by multiplying the number of years held in a particular job, by the CS₂ concentrations in that job-environment. According to the CS₂ index, the exposed workers were distributed into two groups: group 1 (CS₂ index <100) and group 2 (CS₂ index ≥100). Results: Depending on the job and specific work place the CS₂ concentrations were between 1 and 30 mg/m³. Cholesterol levels were significantly higher in the exposed group (4.9 ± 0.7) compared with the controls (4.6 ± 0.7). Adjustment for age, smoking, body-mass index (BMI) and gender showed the significant effect of the CS₂ index on the total cholesterol (P < 0.001). The prevalence of hypercholesterolaemia was significantly higher in the exposed group (42.6%), compared with the controls (26.2%); odds ratio (OR) (adjusted for potential confounders) was 2.56, 95% CI 1.47–4.46. Logistic regression showed a significantly increased risk for elevated cholesterol in group 2 (OR 5.52; 95% CI 2.81–10.83). No significant effect of CS₂ index on blood pressure and CHD prevalence was found. Conclusions: The results of our study show that occupational exposure to CS₂ concentrations below 31 mg/m³ and a CS₂ index >100 may increase total cholesterol. Our results imply that even the CS₂ concentrations below TLV-TWA may produce morbid changes, and suggest the mechanism of the effect of CS₂, leading to lipid metabolism disturbances and acceleration of atherosclerosis. Received: 1 February 2000 / Accepted: 24 June 2000