Evidence map›Paper›PMID 41381632›Full record

ArticleScientific reports2025

Fatty acid composition of dairy products and their impact on atherogenicity and thrombogenicity.

Azadeh Rashidimehr, Fatemeh Mohammadi-Nasrabadi, Barbod Alhouei, Khadijeh Khoshtinat, Fatemeh Esfarjani

Abstract read
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In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Azadeh RashidimehrDepartment of Microbiology and Food Hygiene, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Lorestan, Iran. azadehrm68@gmail.com.ORCID 0000-0001-8935-8321
Fatemeh Mohammadi-NasrabadiFood and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Barbod AlhoueiFood and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Khadijeh KhoshtinatDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Fatemeh EsfarjaniFood and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. fesfarjani@hotmail.com.ORCID 0000-0002-6796-5566

Funding

Lorestan University of Medical Sciences 1402/535National Nutrition and Food Technology Research Institute 43005153
6 · The paper itself

Abstract

This study aimed to assess lipid quality indices in various dairy products. A total of seventy samples representing seven commonly consumed dairy products, including milk, yogurt, doogh, kashk, cheese, cream, and ice cream, were randomly collected from chain stores in Iran. The fatty acid composition of these samples was analyzed using gas chromatography (GC), and lipid quality indices were calculated using the appropriate equations. The results showed that cream and fermented dairy products had the highest concentrations of short-chain fatty acids (SCFAs), while ice cream had the lowest levels of SCFAs but the highest concentration of conjugated linoleic acid (CLA), which accounted for 7.27% of the total fatty acids. Cheese and cream were rich in medium-chain fatty acids (MCFAs), whereas yogurt contained the highest proportion of long-chain saturated fatty acids, making up 46% of the total fatty acids. Additionally, ice cream exhibited the most favorable lipid quality indices, characterized by lower atherogenicity (AI: 1.70 ± 0.87) and thrombogenicity (TI: 2.54 ± 0.32), along with a superior hypocholesterolemic/hypercholesterolemic (H/H) ratio of 0.92 ± 0.16. Overall, significant differences (p < 0.05) were found among the primary groups of fatty acids and their corresponding healthy lipid indices, depending on the type of dairy products analyzed. These findings can assist food policy makers in identifying practical solutions for the development of the dairy industry and in promoting healthier dairy products to support public health.

Indexed as

Dairy ProductsFatty AcidsAtherosclerosisIranNutritive ValueThrombosisFatty AcidsDairy productFatty acid compositionFood qualityGas chromatography (GC)Lipid profile

Identifiers

PMID41381632
PMCPMC12698664

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.