Abstract
Aim: to evaluate the effects of a non dairy cheese cream containing fermented soybean extract compared to a dairy cheese cream on lipid profile and lipoproteins in dyslipidemic patients. Methods: patients were randomized to take, twice a day on a slice of bread, a non dairy cheese cream, containing fermented soybean extract 75% (Valsoia Lo spalmabile®), or a placebo dairy cheese cream for 3 months, in a double-blind, placebo-controlled study design. We evaluated, at baseline and after 3 months: anthropometric parameters, fasting plasma glucose (FPG), total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C), high density lipoprotein-cholesterol (HDL-C), triglycerides (Tg), lipoprotein (a) [Lp(a)], apolipoprotein A-I (Apo A-I), apolipoprotein B (Apo B), high-sensitivity C-reactive protein (Hs-CRP). Results: we did not record any variation of FPG. Total cholesterol, LDL-C and Tg decreased after 3 months with the active treatment, both compared to baseline and placebo (p Conclusions: a non dairy cheese cream, containing fermented soybean extract 75%, better improved lipid profile compared to placebo dairy cheese cream in dyslipidemic patients.
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