Postprandial Glycaemia, Insulinemia, and Lipidemia after 12 Weeks’ Cheese Consumption: An Exploratory Randomized Controlled Human Sub-Study

Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with dairy products is limited. This exploratory sub-study investigated effect of cheese different fat content on postprandial changes in type-2-diabetes risk markers. Following 12-week or jam intake, a 4 h meal test was conducted 37 participants. Test meals included bread and either: 80 g regular-fat (REG), reduced-fat (RED) 25 (CHO). Postprandial blood drawn appetite sensations registered. Time-meal interactions were not observed for glucose insulin, but triglycerides (TG) free fatty acids (FFA). Pairwise comparisons showed 0.17 ± 0.07 mmol/L (p = 0.044) 0.25 0.002) higher TG at 180 240 min, respectively, 94 0.029) FFA min REG compared RED. Compared CHO, intake both reduced insulin (main effects meal, p ≤ 0.011) increased certain time points. In conclusion, regular, reduced, did affect glucose, appetite, FFA.