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Pregled bibliografske jedinice broj: 740412

The relationship between milk and milk products consumption and blood lipid profile in women


Rumbak, Ivana; Bituh, Martina; Keser, Irena; Rumora Samarin, Ivana; Panjkota Krbavčić, Ines; Colić Barić, Irena
The relationship between milk and milk products consumption and blood lipid profile in women // Journal of hygienic engineering and design, 8 (2014), 37-43 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
The relationship between milk and milk products consumption and blood lipid profile in women

Autori
Rumbak, Ivana ; Bituh, Martina ; Keser, Irena ; Rumora Samarin, Ivana ; Panjkota Krbavčić, Ines ; Colić Barić, Irena

Izvornik
Journal of hygienic engineering and design (1857-8489) 8 (2014); 37-43

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Serum HDL ; Serum triglycerides ; Milk and milk products consumption ; Waist to hip ratio ; Body mass index

Sažetak
Evidence from observational studies indicate that the consumption of milk products may have a neutral effect or may be inversely associated with the risk of cardiovascular disease, despite a high content of saturated fat of milk products. The association of milk and milk products intake with serum lipid profiles including serum triglycerides, total cholesterol, HDL cholesterol and LDL cholesterol was examined. Intake of milk and milk product (yogurt, hard cheese, semi-hard cheese, soft cheese, cottage cheese) was assessed in 386 women aged 21 - 93 using food frequency questionnaire. Body height (BH), body weight (BW), % body fat (%BF) and waist circumference (WC) were measured. HDL cholesterol, total cholesterol, and serum triglycerides, were determined enzymatically (Olympus System Reagent) with a clinical chemistry analyser Olympus AU400. LDL-cholesterol was calculated by using Friedewald formula: LDL-cholesterol = total cholesterol - HDL-cholesterol - triglycerides/2.2 (mmol/L). All statistical analyses were performed using SPSS v. 17.0. The selected significance level was 95% (p < 0.05). The results showed %BF and waist to hip ratio (WHR) were significantly lower in participants who consumed cheese (hard cheese, semi-hard cheese, soft cheese) vs. cheese non-consumers. HDL cholesterol concentrations were significantly higher in participants consuming hard cheese and soft cheese (p < 0.01). Participants who consumed more than 71.4 g (median value) of yogurt daily had significantly higher HDL cholesterol concentrations and lower triglycerides concentration (p = 0.05) than participants who consumed less than 71.4g of yogurt per day. Additionally, values for several anthropometric parameters were significantly lower in participants who consumed more than 71.4 g of yogurt per day (WHR - p = 0.013, WC - p = 0.007 and body mass index (BMI) - p = 0.040). This study added to the body of evidence suggesting that milk products consumption, especially yogurt may have favourable effect on blood lipid profile and anthropometric parameters such as WHR/WC and BMI.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0222411-2820 - Prehrana, homocistein i kvaliteta koštanog tkiva (Irena Colić-Barić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • CABI Full text repository database, Global Health database, German National Library of Science and Technology (TIB), Scopus