Table 5.
Development in lipid and biochemical variables after switching from Camembert to 6 weeks daily intake of Jarlsberg cheese. The results are expressed by mean values with SD in bracket and 95% CIs
| Variables | Baseline Jarlsberg (n=25) |
6 weeks on Jarlsberg (n=25) |
Week 6—baseline (n=25) |
P values within variables |
| Triglyceride (mmol/L) |
1.4 (0.8) | 1.3 (0.6) | −0.1 (0.7) | p=0.32 |
| 1.1 to 1.7 | 1.0 to 1.5 | −0.4 to 0.1 | ||
| LDL-cholesterol (mmol/L) |
3.4 (0.9) | 3.1 (0.8) | −0.3 (0.5) | p<0.01 |
| 3.1 to 3.8 | 2.8 to 3.5 | −0.5 to −0.1 | ||
| HDL-cholesterol (mmol/L) |
1.6 (0.3) | 1.5 (0.3) | −0.1 (0.2) | p=0.05 |
| 1.5 to 1.8 | 1.4 to 1.7 | −0.2 to 0.0 | ||
| Total cholesterol (mmol/L) |
5.1 (0.7) | 4.7 (0.6) | −0.4 (0.4) | p<0.01 |
| 4.8 to 5.4 | 4.5 to 5.0 | −0.6 to −0.2 | ||
| LDL/HDL cholesterol | 2.3 (0.9) | 2.2 (0.9) | −0.1 (0.3) | p=0.20 |
| 1.9 to 2.7 | 1.8 to 2.6 | −0.2 to 0.1 | ||
| Creatinine (µmol/L) |
61.2 (8.9) | 61.3 (6.2) | 0.2 (6.4) | p=0.90 |
| 57.5 to 64.9 | 58.8 to 63.9 | −2.5 to 2.8 | ||
| Urea (mmol/L) |
5.39 (1.62) | 5.42 (1.63) | 0.0 (1.5) | p=0.92 |
| 4.72 to 6.06 | 4.76 to 6.08 | −0.6 to 0.7 | ||
| Glycated haemoglobin (mmol/L) |
33.8 (3.1) | 32.8 (2.4) | −1.0 (1.2) | p<0.01 |
| 32.6 to 35.1 | 31.9 to 33.8 | −1.5 to −0.5 | ||
| Calcium (Ca++)
(mmol/L) |
2.33 (0.09) | 2.29 (0.07) | −0.04 (0.08) | p=0.03 |
| 2.29 to 2.37 | 2.26 to 2.32 | −0.07 to 0.00 | ||
| Magnesium (Mg++) (mmol/L) |
0.85 (0.05) | 0.86 (0.07) | 0.00 (0.06) | p=0.72 |
| 0.83 to 0.87 | 0.83 to 0.88 | −0.02 to 0.03 | ||
| Phosphate (mmol/L) |
1.16 (0.14) | 1.20 (0.19) | 0.04 (0.15) | p=0.19 |
| 1.10 to 1.22 | 1.12 to 1.28 | −0.02 to 0.10 |
HDL, high-density lipoprotein; LDL, low-density lipoprotein.