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Alto contenido de ácidos grasos omega-3 en el queso alpino: la base de una paradoja alpina

Christa B Hauswirth¹, Martin R L Scheeder, Jürg H Beer

¹Department of Medicine, Kantonsspital Baden and the Federal Institue of Technology, Zürich, Switzerland.

|December 17, 2003

Resumen

El queso alpino, rico en ácido alfa-linolénico (ALA), ofrece un perfil de ácidos grasos superior en comparación con otros tipos de queso. Este queso cardioprotector puede ser una valiosa fuente dietética de ácidos grasos omega-3.

Área de la Ciencia:

Ciencias de la Nutrición Ciencias de la Nutrición
Química de los alimentos Química de los alimentos
Ciencias Lácteas Ciencias Lácteas

Sus antecedentes:

El ácido alfa-linolénico (ALA) está relacionado con la protección contra las enfermedades cardiovasculares.
La hierba alpina es una rica fuente de ALA.
Las prácticas de alimentación influyen en la composición de ácidos grasos de la leche y los productos derivados.

Objetivo del estudio:

Para investigar la concentración de ácidos grasos omega-3, en particular ALA, en el queso de vacas alimentadas con pasto alpino.
Para comparar el perfil de ácidos grasos del queso alpino con quesos de vacas alimentadas con ensilaje, concentrado o suplementos de linaza.
Evaluar el potencial del queso alpino como fuente de ácidos grasos cardioprotectores.

Principales métodos:

La cromatografía de gases se utilizó para analizar el perfil de ácidos grasos de 40 muestras diferentes de queso.
Los quesos se clasificaron en función del origen geográfico y los regímenes de alimentación: alpino, cheddar, suplementado con linaza, Emmental y alimentado con ensilaje mixto.
Se cuantificaron los ácidos grasos clave, incluido el ácido linolénico, los ácidos grasos omega-3 totales, el ácido linoleico conjugado y el ácido palmítico.

Principales resultados:

El queso alpino exhibió niveles significativamente más altos de ácido linolénico (4 veces) y ácidos grasos omega-3 totales en comparación con el queso cheddar.
La proporción n-6:omega-3 fue significativamente menor en el queso alpino.
El ácido linoleico conjugado fue 3 veces mayor, y el ácido palmítico fue 20% menor en el queso alpino en comparación con otros tipos. Los quesos ementales y los complementados con semillas de lino tenían concentraciones de ALA más bajas que el queso alpino.

Conclusiones:

El queso producido a partir de la leche de vacas que pastan en pastos alpinos posee un perfil de ácidos grasos más favorable.
El queso alpino representa una fuente dietética significativa de ALA y otros ácidos grasos beneficiosos.
Los hallazgos apoyan el potencial papel cardioprotector del consumo de queso alpino.

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