Helge Einar Lundberg, Morten Glasø, Rahul Chhura, Arjun Andre Shukla, Torunn Austlid, Zohaib Sarwar, Kathrine Hovland, Sapna Iqbal, Hans Erik Fagertun, Helge Holo, Stig Einride Larsen
{"title":"Effect on bone anabolic markers of daily cheese intake with and without vitamin K<sub>2</sub>: a randomised clinical trial.","authors":"Helge Einar Lundberg, Morten Glasø, Rahul Chhura, Arjun Andre Shukla, Torunn Austlid, Zohaib Sarwar, Kathrine Hovland, Sapna Iqbal, Hans Erik Fagertun, Helge Holo, Stig Einride Larsen","doi":"10.1136/bmjnph-2022-000424","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Daily intake of 57 g Jarlsberg cheese has been shown to increase the total serum osteocalcin (tOC). Is this a general cheese effect or specific for Jarlsberg containing vitamin K<sub>2</sub> and 1,4-dihydroxy-2naphtoic acid (DHNA)?</p><p><strong>Methods: </strong>66 healthy female volunteers (HV) were recruited. By skewed randomisation (3:2), 41 HV were allocated to daily intake of 57 g Jarlsberg (J-group) and 25-50 g Camembert (C-group) in 6 weeks. After 6 weeks the C-group was switched to Jarlsberg. The study duration was 12 weeks with clinical investigations every 6 weeks. The main variables were procollagen type 1 N-terminal propeptide (PINP), tOC, carboxylated osteocalcin (cOC) and the osteocalcin ratio (R<sub>O</sub>) defined as the ratio between cOC and undercarboxylated osteocalcin (ucOC). Serum cross-linked C-telopeptide type I collagen (CTX), vitamin K<sub>2</sub>, lipids and clinical chemistry were used as secondary variables.</p><p><strong>Results: </strong>PINP, tOC, cOC, R<sub>O</sub> and vitamin K<sub>2</sub> increased significantly (p<0.01) after 6 weeks in the J-group. PINP remained unchanged in the C-group. The other variables decreased slightly in the C-group but increased significantly (p≤0.05) after switching to Jarlsberg. No CTX-changes detected in neither of the groups.Serum lipids increased slightly in both groups. Switching to Jarlsberg, total cholesterol and low-density lipoprotein-cholesterol were significantly reduced (p≤0.05). Glycated haemoglobin (HbA1c), Ca<sup>++</sup> and Mg<sup>++</sup> were significantly reduced in the J-group, but unchanged in the C-group. Switching to Jarlsberg, HbA1c and Ca<sup>++</sup> decreased significantly.</p><p><strong>Conclusion: </strong>The effect of daily Jarlsberg intake on increased s-osteocalcin level is not a general cheese effect. Jarlsberg contain vitamin K<sub>2</sub> and DHNA which increases PINP, tOC, cOC and R<sub>O</sub> and decreases Ca<sup>++</sup>, Mg<sup>++</sup> and HbA1c. These effects reflect increased bone anabolism and a possible reduced risk of adverse metabolic outcomes.</p><p><strong>Trial registration number: </strong>NCT04189796.</p>","PeriodicalId":36307,"journal":{"name":"BMJ Nutrition, Prevention and Health","volume":null,"pages":null},"PeriodicalIF":3.3000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/22/35/bmjnph-2022-000424.PMC9813627.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"BMJ Nutrition, Prevention and Health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1136/bmjnph-2022-000424","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Background: Daily intake of 57 g Jarlsberg cheese has been shown to increase the total serum osteocalcin (tOC). Is this a general cheese effect or specific for Jarlsberg containing vitamin K2 and 1,4-dihydroxy-2naphtoic acid (DHNA)?
Methods: 66 healthy female volunteers (HV) were recruited. By skewed randomisation (3:2), 41 HV were allocated to daily intake of 57 g Jarlsberg (J-group) and 25-50 g Camembert (C-group) in 6 weeks. After 6 weeks the C-group was switched to Jarlsberg. The study duration was 12 weeks with clinical investigations every 6 weeks. The main variables were procollagen type 1 N-terminal propeptide (PINP), tOC, carboxylated osteocalcin (cOC) and the osteocalcin ratio (RO) defined as the ratio between cOC and undercarboxylated osteocalcin (ucOC). Serum cross-linked C-telopeptide type I collagen (CTX), vitamin K2, lipids and clinical chemistry were used as secondary variables.
Results: PINP, tOC, cOC, RO and vitamin K2 increased significantly (p<0.01) after 6 weeks in the J-group. PINP remained unchanged in the C-group. The other variables decreased slightly in the C-group but increased significantly (p≤0.05) after switching to Jarlsberg. No CTX-changes detected in neither of the groups.Serum lipids increased slightly in both groups. Switching to Jarlsberg, total cholesterol and low-density lipoprotein-cholesterol were significantly reduced (p≤0.05). Glycated haemoglobin (HbA1c), Ca++ and Mg++ were significantly reduced in the J-group, but unchanged in the C-group. Switching to Jarlsberg, HbA1c and Ca++ decreased significantly.
Conclusion: The effect of daily Jarlsberg intake on increased s-osteocalcin level is not a general cheese effect. Jarlsberg contain vitamin K2 and DHNA which increases PINP, tOC, cOC and RO and decreases Ca++, Mg++ and HbA1c. These effects reflect increased bone anabolism and a possible reduced risk of adverse metabolic outcomes.
背景:每日摄入57克雅尔斯堡奶酪已被证明可增加血清总骨钙素(tOC)。这是一种普遍的奶酪效应，还是含有维生素K2和1,4-二羟基-2萘酸(dna)的雅尔斯堡奶酪所特有的?方法:招募66名健康女性志愿者(HV)。通过偏随机化(3:2)，41名HV在6周内被分配到每天摄入57 g Jarlsberg (j组)和25-50 g Camembert (c组)。6周后，c组转到Jarlsberg组。研究时间为12周，每6周进行一次临床调查。主要变量为前胶原1型n端前肽(PINP)、tOC、羧化骨钙素(cOC)和骨钙素比(RO)，即cOC与过羧化骨钙素(ucOC)之比。血清交联c -末端肽I型胶原蛋白(CTX)、维生素K2、血脂和临床化学作为次要变量。结果:PINP、tOC、cOC、RO、维生素K2在j组显著升高(p++、Mg++在j组显著降低，c组无明显变化)。改用Jarlsberg后，HbA1c和ca++明显降低。结论:每日摄入雅尔斯堡对s-骨钙素水平升高的影响不是一般的奶酪效应。Jarlsberg含有维生素K2和脱氧核糖核酸，增加PINP、tOC、cOC和RO，降低ca++、mg++和HbA1c。这些影响反映了骨合成代谢的增加和不良代谢结果的风险可能降低。试验注册号:NCT04189796。
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
