We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Effect Of Cheese On Gut Microbes May Account For “French Paradox”

April 8, 2015: 12:00 AM EST
Danish researchers say cheese metabolism – not red wine -- is the real reason for the "paradox” of low heart disease rates in France despite a high-fat diet. The researchers looked at urine and fecal samples from 15 healthy men who ate either cheese or milk, or ate butter but no other dairy products. Those who ate cheese had more gut microbiota-related metabolites like butyrate, hippurate, and malonate in their feces. Elevated butyrate levels are linked to reduced cholesterol levels. The researchers concluded that microbial and lipid metabolism “could be involved in the dairy-induced effects on blood cholesterol level” that lead to the “French paradox.”
Hong Zheng et al., "Metabolomics Investigation To Shed Light on Cheese as a Possible Piece in the French Paradox Puzzle", Journal of Agricultural and Food Chemistry, April 08, 2015, © American Chemical Society
Domains
HEALTH & WELLNESS
Body
Conditions
Food & Nutrition
Dieting & Weight Control
Heart & Cardiovascular
Other Food & Nutrition
Obesity
Geographies
Worldwide
EMEA
Europe
Denmark
France
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.