Cheddar cheese ripening affects plasma nonesterified fatty acid and serum insulin concentrations in growing pigs

Journal of Nutrition

Volumn 145, Issue 7, 2015, Pages 1453-1458

  Thorning, Tanja K ^a   Bendsen, Nathalie T ^a,c   Jensen, Søren K ^b   Ardö, Ylva ^a   Tholstrup, Tine ^a   Astrup, Arne ^a   Raben, Anne ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

^c NOVO NORDISK A S   (Denmark)

Author keywords

Blood lipids; Cheddar; Cheese ripening duration; Dairy; Fecal fat excretion; Glucose; HOMA IR; Insulin sensitivity; NEFA; Porcine model

Indexed keywords

FATTY ACID; FECES LIPID; GLUCOSE; INSULIN; BUTTER; GLUCOSE BLOOD LEVEL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BODY WEIGHT; CHEESE RIPENING; COMPARATIVE STUDY; CONTROLLED STUDY; EXPERIMENTAL PIG; FATTY ACID BLOOD LEVEL; FEMALE; GLUCOSE BLOOD LEVEL; HOMEOSTASIS; INSULIN BLOOD LEVEL; INSULIN RESISTANCE; INSULIN SENSITIVITY; INTERVENTION STUDY; LIPID BLOOD LEVEL; LIPID DIET; NONHUMAN; ANIMAL; BLOOD; BUTTER; CHEESE; CHEMISTRY; DIET; FECES; METABOLISM; PIG; VETERINARY;

SUIDAE; SUS;

ANIMALS; BLOOD GLUCOSE; BODY WEIGHT; BUTTER; CHEESE; CHOLESTEROL, HDL; CHOLESTEROL, LDL; DIET; FATTY ACIDS, NONESTERIFIED; FECES; FEMALE; INSULIN; INSULIN RESISTANCE; SWINE; TRIGLYCERIDES;

EID: 84935481617     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.115.210716     Document Type: Article

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