Response to an oral fat load and effects on lipid profile, glycemia and high-sensitivity C-reactive protein after soybean extract consumption

Giuseppe Derosa, Angela D’Angelo, Davide Romano, Pamela Maffioli

Research output: Contribution to journalArticle

Abstract

Introduction: The aim of this study was to evaluate the response in terms of lipid profile, glycemia and high-sensitivity C-reactive protein after an oral fat load (OFL) with a non-dairy cheese cream containing fermented soybean extract soy, compared to a dairy cheese. Material and methods: One hundred twenty-four healthy subjects underwent an OFL performed using a mixture containing non-dairy cheese cream, containing 75% fermented soybean extract (Valsoia Lo spalmabile), or a dairy cheese cream. Results: During the OFL, total cholesterol and triglycerides at 6 h were lower with non-dairy cheese cream containing fermented soybean compared to dairy cheese cream. The value of low-density lipoprotein cholesterol recorded at 6 h with the active treatment was lower than the one recorded at the same time with the dairy cheese cream. A decrease of high-density lipoprotein cholesterol (HDL-C) was recorded with the dairy cheese cream, but not with the active treatment; moreover, the HDL-C value recorded with the active treatment was higher than the one observed with the dairy cheese cream. There was an increase of high-sensitivity C-reactive protein (hs-CRP) at 3, 6, and 9 h compared to 0 h with the dairy cheese cream, but not with the active treatment. The hs-CRP value observed with the active treatment was lower than the one observed with the dairy cheese cream. Conclusions: A non-dairy cheese cream, containing 75% fermented soybean extract, caused a minor increase of lipid profile and of hs-CRP during OFL compared to a dairy cheese cream in healthy subjects.

Original languageEnglish
Pages (from-to)760-765
Number of pages6
JournalArchives of Medical Science
Volume14
Issue number4
DOIs
Publication statusPublished - Jan 1 2018
Externally publishedYes

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Cheese
Soybeans
C-Reactive Protein
Fats
Lipids
HDL Cholesterol
Healthy Volunteers
Therapeutics
LDL Cholesterol
Triglycerides
Cholesterol

Keywords

  • Cheese cream
  • Lipid profile
  • Non-dairy cheese cream
  • Soybean extract

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Response to an oral fat load and effects on lipid profile, glycemia and high-sensitivity C-reactive protein after soybean extract consumption. / Derosa, Giuseppe; D’Angelo, Angela; Romano, Davide; Maffioli, Pamela.

In: Archives of Medical Science, Vol. 14, No. 4, 01.01.2018, p. 760-765.

Research output: Contribution to journalArticle

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