Open AccessCheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs
Author(s) -
Tanja K. Thorning,
Nathalie T. Bendsen,
Søren Krogh Jensen,
Ylva Ardö,
Tine Tholstrup,
Arne Astrup,
Anne Raben
Publication year - 2015
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.3945/jn.115.210716
Subject(s) - ripening , food science , insulin , fatty acid , chemistry , endocrinology , medicine , biology , biochemistry
Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening.
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