Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

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.