Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

Abstract

Background: Cheese is considered to increase the total cholesterol levels (CH) due to the high-saturated fat content. New models are needed to measure the relationship between cholesterol and cheese. Methods: Thirty different cheeses produced in Val Brembana, Italy (“furmai da mut”, “caprino” and “stracchino”), were added to the diet of 30 groups of 4 rats. Cheeses were analyzed to differentiate the volatile organic compounds (VOCs) and the cholesterol content (Ch_f). The body weight, CH, urine volume and oxidative balance were measured. Three new indexes in relation to CH were calculated: OI (oxidative index), PI (protective index) and OBRI (oxidative balance risk index). Results: None of the cheeses increased CH. Some of the “furmai de mut” were significantly decreasing CH and improved the oxidative balance. Ch_f was not affecting the CH levels in plasma. In terms of VOCs, the acetic acid content was correlated (p?<?0.05) with the CH reduction and PI improvement. OBRI was reduced mainly in the “stracchino group”. Conclusions: The model shows that some cheese can reduce significantly CH levels and improve the antioxidant capacity.