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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 RhĂ´ne-Alpes) and CLERMONT-FERRAND (Centre de Recherche en Nutrition Humaine Auvergne).
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| 3g milk polar lipid fortified cheese product | Experimental | Women will have to consume daily 100g of a cheese product instead of usual cheese products during four weeks. |
|
| 5 g milk polar lipid fortified cheese product | Experimental | Women will have to consume daily 100g of a cheese product instead of usual cheese products during four weeks. |
|
| Unfortified cheese product | Placebo Comparator | Women will have to consume daily 100g of a cheese product instead of usual cheese products during four weeks |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| 3g milk polar lipid fortified cheese consumption | Other | Women will have to consume daily 100g of a 3g milk polar lipid fortified cheese product instead of usual cheese products during four weeks. |
| Measure | Description | Time Frame |
|---|---|---|
| Total plasma cholesterol | Total plasma cholesterol will be measured fasting before and after the four weeks of cheese product intake. | Day 0 and Day 28 |
| Measure | Description | Time Frame |
|---|---|---|
| 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) | Day 0 and Day 28 |
| Plasma glucose and insulin |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Université d'Auvergne-Laboratoire de Nutrition Humaine | Clermont-Ferrand | 63001 | France | |||
| Centre de Recherche en Nutrition Humaine RhĂ´ne-Alpes |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 33857018 | Derived | Le Barz M, Vors C, Combe E, Joumard-Cubizolles L, Lecomte M, Joffre F, Trauchessec M, Pesenti S, Loizon E, Breyton AE, Meugnier E, Bertrand K, Drai J, Robert C, Durand A, Cuerq C, Gaborit P, Leconte N, Bernalier-Donadille A, Cotte E, Laville M, Lambert-Porcheron S, Ouchchane L, Vidal H, Malpuech-Brugere C, Cheillan D, Michalski MC. Milk polar lipids favorably alter circulating and intestinal ceramide and sphingomyelin species in postmenopausal women. JCI Insight. 2021 May 24;6(10):e146161. doi: 10.1172/jci.insight.146161. | |
| 31189655 |
| Label | URL |
|---|---|
| Related Info | View source |
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| 5g milk polar lipid fortified cheese consumption | Other | 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. |
|
| Unfortified cheese product consumption | Other | Women will have to consume daily 100g of a unfortified cheese product instead of usual cheese products during four weeks |
|
Plasma glucose and insulin will be measured before and after the four weeks of cheese product intake. Fasting and postprandial measurements over 8 hours. |
| 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 | 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. | 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) | 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. | before and after the four weeks of cheese product intake |
| Pierre-BĂ©nite |
| 69310 |
| France |
| Derived |
| Vors C, Joumard-Cubizolles L, Lecomte M, Combe E, Ouchchane L, Drai J, Raynal K, Joffre F, Meiller L, Le Barz M, Gaborit P, Caille A, Sothier M, Domingues-Faria C, Blot A, Wauquier A, Blond E, Sauvinet V, Gesan-Guiziou G, Bodin JP, Moulin P, Cheillan D, Vidal H, Morio B, Cotte E, Morel-Laporte F, Laville M, Bernalier-Donadille A, Lambert-Porcheron S, Malpuech-Brugere C, Michalski MC. Milk polar lipids reduce lipid cardiovascular risk factors in overweight postmenopausal women: towards a gut sphingomyelin-cholesterol interplay. Gut. 2020 Mar;69(3):487-501. doi: 10.1136/gutjnl-2018-318155. Epub 2019 Jun 12. |
| Related Info | View source |