Serum HDL cholesterol was positively associated with cheese intake in the Oslo Health Study
dc.contributor.author | Høstmark, Arne Torbjørn | |
dc.contributor.author | Haug, Anna | |
dc.contributor.author | Tomten, Sissel Erland | |
dc.contributor.author | Thelle, Dag S. | |
dc.contributor.author | Mosdøl, Annhild | |
dc.date.accessioned | 2010-02-03T14:35:43Z | |
dc.date.issued | 2009-02-19 | |
dc.identifier | Seksjon for fysisk prestasjonsevne / Department of Physical Performance | |
dc.identifier.citation | Journal of Food Lipids. 2009, 16(1), 89-102 | en |
dc.identifier.issn | 1065-7258 | |
dc.identifier.uri | http://hdl.handle.net/11250/170421 | |
dc.description | I Brage finner du siste tekst-versjon av artikkelen, og den kan inneholde ubetydelige forskjeller fra forlagets pdf-versjon. Forlagets pdf-versjon finner du på www.interscience.wiley.com: http://dx.doi.org/10.1111/j.1745-4522.2009.01134.x / In Brage you'll find the final text version of the article, and it may contain insignificant differences from the journal's pdf version. The original publication is available at www.interscience.wiley.com: http://dx.doi.org/10.1111/j.1745-4522.2009.01134.x | en |
dc.description.abstract | We have examined the association between cheese intake and serum lipids in the cross-sectional Oslo Health Study (18,770 subjects), using ANOVA and linear regression. In both sexes and in most of four age groups, i.e., young (30 years), middle-aged (40 and 45 years), seniors (59–60) and old (75–76 years), cheese intake was negatively associated with triacylglycerol (TAG) and positively with high-density lipoprotein (HDL) (P < 0.05 for trend). In the whole material, HDL was 1.38 (1.36–1.40), 1.44 (1.42–1.45), 1.50 (1.49–1.51) and 1.57 (1.56–1.58) mmol/L in cheese intake groups 1–4, respectively (i.e., intake 0.5, 2.0, 5.0 or 10.5 times per week). Corresponding values for TAG were: 1.79 (1.73–1.86), 1.67 (1.63–1.71), 1.57 (1.54–1.61) and 1.48 (1.46–1.50) mmol/L. Also in multiple linear regression analysis with several confounding variables the serum HDL versus cheese intake association still prevailed (P = 0.001), but the cheese versus TAG association was not significant in the multivariate model. | en |
dc.format.extent | 117000 bytes | |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | en |
dc.publisher | Wiley | en |
dc.subject | nutrition | en |
dc.subject | cheese | en |
dc.subject | dairy fat | en |
dc.subject | saturated fatty acids | en |
dc.subject | blood lipids | en |
dc.subject | HDL | en |
dc.subject | triglycerides | en |
dc.subject | health | en |
dc.title | Serum HDL cholesterol was positively associated with cheese intake in the Oslo Health Study | en |
dc.type | Peer reviewed | en |
dc.type | Journal article | en |
dc.subject.nsi | VDP::Technology: 500::Food science and technology: 600 | en |
dc.source.pagenumber | 89-102 | en |
dc.source.volume | 16 | en |
dc.source.journal | Journal of Food Lipids | en |
dc.source.issue | 1 | en |
Tilhørende fil(er)
Denne innførselen finnes i følgende samling(er)
-
Artikler / Articles [2097]