Polar lipids have a specific chemical structure: they are an essential component of human cell membranes, play a major role in the nervous system and also influence the metabolic pathways including the cholesterol metabolism. Polar lipids are used in food-processing industry for their emulsification properties. The most famous emulsifier is soya lecithin but milk also naturally contains natural emulsifiers such as polar lipids. The purpose of this research is to study plasma cholesterol variation after daily intake of milk polar lipids-fortified cheese products. The volunteers will have to consume 100 g of cheese product during four weeks instead of their usual cheese products. It is a bi-centric study with a centre in LYON (Centre de Recherche en Nutrition Humaine Rhône-Alpes) and CLERMONT-FERRAND (Centre de Recherche en Nutrition Humaine Auvergne).
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
QUADRUPLE
Enrollment
59
Women will have to consume daily 100g of a 3g milk polar lipid fortified cheese product instead of usual cheese products during four weeks.
Women will have to consume daily 100g of a 5 g milk polar lipid fortified cheese product instead of usual cheese products during four weeks.
Women will have to consume daily 100g of a unfortified cheese product instead of usual cheese products during four weeks
Université d'Auvergne-Laboratoire de Nutrition Humaine
Clermont-Ferrand, France
Centre de Recherche en Nutrition Humaine Rhône-Alpes
Pierre-Bénite, France
Total plasma cholesterol
Total plasma cholesterol will be measured fasting before and after the four weeks of cheese product intake.
Time frame: Day 0 and Day 28
Plasma lipids
Plasma lipids will be measured before and after the four weeks of cheese product intake. Fasting and postprandial measurements over 8 hours depending on parameters (time 60-120-180-240-270-300-360-420-480 minutes)
Time frame: Day 0 and Day 28
Plasma glucose and insulin
Plasma glucose and insulin will be measured before and after the four weeks of cheese product intake. Fasting and postprandial measurements over 8 hours.
Time frame: Day 0 and Day 28
Inflammatory markers
Inflammatory markers will be measured before and after the four weeks of cheese product intake. Fasting and postprandial measurements over 8 hours depending on parameters
Time frame: Day 0 and Day 28
Body composition measurement with bioimpedancemetry
Body composition will be measured fasting before and after the four weeks of cheese product intake.
Time frame: Day 0 and Day 28
Energy expenditure and substrate oxidation with indirect calorimetry
Energy metabolism will be measured before and after the four weeks of cheese product intake. Fasting and during all the postprandial period (480 minutes)
Time frame: Day 0 and Day 28
Intestinal microbiota with molecular approach
Stools will be collected at home before and after the four weeks of cheese product intake.
Time frame: before and after the four weeks of cheese product intake
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