title: 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.
authors.affiliation: Loyola University School of Medicine , Chicago, IL , USA .
authors.forename: Umberto
authors.initials: U
authors.lastname: Cornelli
authors.forename: Gianpietro
authors.initials: G
authors.lastname: Bondiolotti
authors.forename: Giovanna
authors.initials: G
authors.lastname: Battelli
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Zanoni
authors.forename: Annarosa
authors.initials: A
authors.lastname: Finco
authors.forename: Martino
authors.initials: M
authors.lastname: Recchia
mesh_terms: D000818:Animals; D001835:Body Weight / Q000187:drug effects / Q000502:physiology; D002611:Cheese; D002784:Cholesterol / Q000097:blood*; D004032:Diet / Q000379:methods*; D007558:Italy; D008297:Male; D023421:Models, Animal; D010084:Oxidation-Reduction; D018384:Oxidative Stress / Q000187:drug effects / Q000502:physiology*; D051381:Rats; D017208:Rats, Wistar; D012306:Risk; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds; D002784:Cholesterol
keywords: Cheese; OBRI; cholesterol; oxidation; risk index