Cheese and gut microbiota

Study

Investigating the potential of a hay-aged cheese to reduce cholesterol as mediated by changes in the gut microbiome.

Background to the study

Cheese is a popular and widely consumed product that has historically been used as a method of preserving milk by fermentation.  The structure of cheese and how it is metabolised by the body may contribute to a drop in total cholesterol concentration in the blood after regular consumption. Modern methods of cheese-making involve the use of starter bacterial cultures, many of which are microbial species with recognised probiotic potential. These live cultures can improve gut health when consumed. The fat and protein in cheeses have been shown to have a protective effect on these bacterial cultures enabling them to survive processes of digestion, reach the colonic microbiome intact, and exert health benefits.

 

Purpose of the study

 

Participants with an elevated blood cholesterol concentration will be recruited

to assess whether a cheese that is aged in hay can help to reduce cholesterol by mediating a change in gut microbiota composition.

 

Who can take part in this study?

The study will aim to recruit 40 participants between the ages of 18 and 65 years:

  • With total cholesterol levels between 5.5 and 7.5 mmol/l
  • BMI between 18-32 kg/m2
  • In general, good health and not taking any medication for the treatment of high blood cholesterol.

Regular consumers of cheese are eligible to take part.

 

 

Exclusion criteria

Males and females who will not be able to take part in the study include:

  • Individuals with allergies or intolerances to dairy, diagnosed with vitamin deficiencies, diabetes, heart disease (previous stroke or heart attack), kidney, bowel or liver or gastrointestinal (gut) diseases, cancer or hormone abnormalities.
  • Individuals who are currently taking or have taken antibiotics in the last in the last 6 months.
  • Females who are peri- or postmenopausal, pregnant or planning a pregnancy within the next six months, lactating or breastfeeding.
  • Individuals with other food allergies or intolerances, taking certain types of medication (e.g. for anaemia, high blood pressure, high blood fats, inflammatory conditions and depression), or who are actively trying to lose or who have lost more than 3 kg of weight in the last 6 months.
  • Volunteers who have participated in another intervention study in the last 3 months.
  • Individuals currently regularly consuming prebiotic or probiotic supplements or in the last 3 months.

 

 

What will taking part in the study involve?

The study involves 1 screening visit in person and 5 study visits to the High Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences (FNS). This study involves two blood sample donations, three stool sample donations, and five urine sample donations.

Screening visit

During the screening visit the full extent of your involvement in the study will be explained and you will have the opportunity to ask any questions you may have, before your informed consent is obtained. A small blood sample will be taken for cholesterol screening and measuring your haemoglobin levels to help determine your overall health.  The screening visit will take no more than one hour. If you are found suitable for the study and are willing to participate, we will confirm with you your participation in the study. If you have any abnormal results, these will be reported to you and your GP.

 

Study contact

Please contact nutritionvolunteers@reading.ac.uk for more information about this study.