NCT05788887

Investigation of the Postprandial Response of Two Different PDO Cheeses on Metabolic Biomarkers

Postprandial Inflammatory and Metabolic Responses Induced by the Authentic Ladotyri Mytilinis PDO Cheese and Italian Parmesan PDO Cheese

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 10 (actual)
• Sponsor: University of the Aegean · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study was the investigation of the postprandial metabolic responses, after the intake of a traditional, Ladotyri Mytilinis cheese, compared to corresponding responses after an Italian Parmesan cheese consumption, in healthy participants.

Detailed description

A pilot cross-over, randomized and single-blinded, intervention-clinical trial was conducted, in ten healthy men and women subjects, aged eighteen to thirty years, after random allocation into the control and the intervention group, received a high-fat and carbohydrates meal, containing Ladotyri Mytilinis (the authentic nonrefrigerated recipe) or Italian Parmesan, PDO cheeses. After a washout week, participants consumed the same meals, conversely. Differences on postprandial responses of serum total, High Density Lipoprotein (HDL-), Low Density Lipoprotein (LDL-) cholesterol, glucose, triglycerides and uric acid levels, as well as of plasma total antioxidant capacity according to Ferric Reducing Antioxidant Power method, were determined between groups in fasting, thirty minutes, one and a half hour, and three hours after meal intake.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Authentic Ladotyri Mytilinis PDO cheese	Branding PDO cheese from Mytilini, purchasing by E.Thimelis Dairy S.A.
OTHER	Control	Branding Parmesan PDO cheese from Italy, supplied by LIDL Hellas

Timeline

• Start date: 2022-01-10
• Primary completion: 2022-01-17
• Completion: 2022-01-17
• First posted: 2023-03-29
• Last updated: 2023-04-14

Locations

1 site across 1 country: Greece