ArticleAnimals : an open access journal from MDPI2022
Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 28 citations in OpenAlex.
- The impact of supplementation with iso-branched chain fatty acids in a mouse model of atherosclerosis.Molecular biology reports · 2025Article
- Influence of Geographical Origin and Processing Methods on Biopreservatives, Heavy Metals, Lipid Quality Indices, and Aflatoxin M1 in Imported Cheeses: A Public Health Concern.Food science & nutrition · 2025Article
- Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook.Probiotics and antimicrobial proteins · 2025Review
- Extraction of Oil fromFoods (Basel, Switzerland) · 2025Article
- Oral Absorption of Middle-to-Large Molecules and Its Improvement, with a Focus on New Modality Drugs.Pharmaceutics · 2023Review
- Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
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Abstract
The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1.
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Registered trials
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