CLA content and fatty acid composition of Greek Feta and hard cheeses

CLA content and fatty acid composition of Greek Feta and hard cheeses The CLA concentrations and fatty acid composition of Feta cheese and other Greek cheeses were determined. Greek cheese contains up to 1.9% CLA, with an average of 0.8% of their fat. Greek cheeses derive from sheep and/or goat milk and this is obviously the main reason for the relatively high content of CLA. No relationship was found between the CLA content of cheese and the linoleic acid content, or any other polyunsaturated fatty acid. Additionally, the cheese consumption in Greece is compared with the consumption in other countries of the European Union (EU) and was examined for its relation with mammary cancer figures in the EU. Greece has the lowest percent of breast cancer deaths and the highest cheese consumption among EU countries. This is a first indication that cheese consumption has beneficial effects in mammary cancer protection. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

CLA content and fatty acid composition of Greek Feta and hard cheeses

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Publisher
Elsevier
Copyright
Copyright © 2002 Elsevier Science Ltd
ISSN
0308-8146
D.O.I.
10.1016/S0308-8146(02)00159-0
Publisher site
See Article on Publisher Site

Abstract

The CLA concentrations and fatty acid composition of Feta cheese and other Greek cheeses were determined. Greek cheese contains up to 1.9% CLA, with an average of 0.8% of their fat. Greek cheeses derive from sheep and/or goat milk and this is obviously the main reason for the relatively high content of CLA. No relationship was found between the CLA content of cheese and the linoleic acid content, or any other polyunsaturated fatty acid. Additionally, the cheese consumption in Greece is compared with the consumption in other countries of the European Union (EU) and was examined for its relation with mammary cancer figures in the EU. Greece has the lowest percent of breast cancer deaths and the highest cheese consumption among EU countries. This is a first indication that cheese consumption has beneficial effects in mammary cancer protection.

Journal

Food ChemistryElsevier

Published: Sep 1, 2002

References

  • Conjugated linoleic acid in swedish dairy products with special reference to the manufacture of hard cheeses
    Jiang, J.; Björck, L.; Fondén, R.
  • Effects of conjugated linoleic acids on protein to fat proportions, fatty acids and plasma lipids in broilers
    Simon, O.; Maenner, K.; Schaefer, K.; Sagredos, A.; Eder

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