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Diet A, Poix C, Bonnet M, Coelho C, Ripoche I, Decombat C, Priam J, Saunier E, Chalard P, Bornes S, Caldefie-Chezet F, Rios L. Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models. Nutrients 2024; 16:1862. [PMID: 38931217 PMCID: PMC11206881 DOI: 10.3390/nu16121862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/08/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Fermented foods, including cheeses, have garnered increased interest in recent years for their potential health benefits. This study explores the biological properties of eight French raw-milk cheeses-goat cheese, Saint-Nectaire, Cantal, Bleu d'Auvergne, Roquefort, Comté, Brie de Meaux, and Epoisses-on oxidative processes using both in vivo (Caenorhabditis elegans) and in vitro (human leukocytes) models. A cheese fractionation protocol was adapted to study four fractions for each cheese: a freeze-dried fraction (FDC) corresponding to whole cheese, an apolar (ApE), and two polar extracts (W40 and W70). We showed that all cheese fractions significantly improved Caenorhabditis elegans (C. elegans) survival rates when exposed to oxidative conditions by up to five times compared to the control, regardless of the fractionation protocol and the cheese type. They were also all able to reduce the in vivo accumulation of reactive oxygen species (ROS) by up to 70% under oxidative conditions, thereby safeguarding C. elegans from oxidative damage. These beneficial effects were explained by a reduction in ROS production up to 50% in vitro in human leukocytes and overexpression of antioxidant factor-encoding genes (daf-16, skn-1, ctl-2, and sod-3) in C. elegans.
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Affiliation(s)
- Anna Diet
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
| | - Christophe Poix
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
| | - Muriel Bonnet
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
| | - Christian Coelho
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
| | - Isabelle Ripoche
- Université Clermont Auvergne (UCA), Centre National de la Recherche Scientifique (CNRS), Clermont Auvergne Institut National Polytechnique (INP), Institut de Chimie de Clermont-Ferrand (ICCF), F-63000 Clermont-Ferrand, France; (I.R.); (P.C.)
| | - Caroline Decombat
- Université Clermont Auvergne, INRAE, Unité de Nutrition Humaine (UNH), Centre de Recherche en Nutrition Humaine Auvergne (CRNH-Auvergne), F-63000 Clermont-Ferrand, France (F.C.-C.)
| | - Julien Priam
- Dômes Pharma, ZAC de Champ Lamet, 3 Rue Andrée Citröen, F-63284 Pont-du-Château, France; (J.P.); (E.S.)
| | - Etienne Saunier
- Dômes Pharma, ZAC de Champ Lamet, 3 Rue Andrée Citröen, F-63284 Pont-du-Château, France; (J.P.); (E.S.)
| | - Pierre Chalard
- Université Clermont Auvergne (UCA), Centre National de la Recherche Scientifique (CNRS), Clermont Auvergne Institut National Polytechnique (INP), Institut de Chimie de Clermont-Ferrand (ICCF), F-63000 Clermont-Ferrand, France; (I.R.); (P.C.)
| | - Stéphanie Bornes
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
| | - Florence Caldefie-Chezet
- Université Clermont Auvergne, INRAE, Unité de Nutrition Humaine (UNH), Centre de Recherche en Nutrition Humaine Auvergne (CRNH-Auvergne), F-63000 Clermont-Ferrand, France (F.C.-C.)
| | - Laurent Rios
- Université Clermont Auvergne (UCA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgro Sup, Unité Mixte de Recherche Fromage (UMRF), F-15000 Aurillac, France; (C.P.); (M.B.); (C.C.); (S.B.); (L.R.)
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Schepp M, Freuer D, Peters A, Heier M, Teupser D, Meisinger C, Linseisen J. Is the Habitual Dietary Intake of Foods of Plant or Animal Origin Associated with Circulating Hemostatic Factors?-Results of the Population-Based KORA-Fit Study. Nutrients 2024; 16:432. [PMID: 38337715 PMCID: PMC10857183 DOI: 10.3390/nu16030432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Blood coagulation is a complex physiological process critical for maintaining hemostasis, and disruptions in this system can lead to various health complications. Since the effects of specific food groups on a series of circulating coagulation parameters in the population are not well established, this study examines such associations in the population-based KORA-Fit study. A total of 595 subjects (263 men and 332 women) born between 1945 and 1964 and living in the study region of Augsburg were included in the study. Habitual food intake was estimated based on a combination of repeated 24-h food lists (24HFLs) and a food frequency questionnaire (FFQ). Antithrombin III, D-dimers, factor VIII, fibrinogen, protein C, protein S, aPTT, Quick value and INR were measured in citrate plasma. Multivariable linear regression models were applied to investigate associations between the consumption of specific foods of plant or animal origin and hemostatic factors. We found that the consumption of plant-based food groups, including green leafy vegetables (rich in vitamin K1), were hardly associated with coagulation parameters. Surprisingly, a high consumption of dairy products and especially butter were associated with higher D-dimer concentrations. These findings need further evaluation in prospective studies.
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Affiliation(s)
- Michael Schepp
- Epidemiology, University Hospital Augsburg, University of Augsburg, 86156 Augsburg, Germany; (D.F.); (C.M.); (J.L.)
| | - Dennis Freuer
- Epidemiology, University Hospital Augsburg, University of Augsburg, 86156 Augsburg, Germany; (D.F.); (C.M.); (J.L.)
| | - Annette Peters
- Institute of Epidemiology, Helmholtz Zentrum München—German Research Center for Environmental Health (GmbH), 85764 Neuherberg, Germany; (A.P.); (M.H.)
- Chair of Epidemiology, Institute for Medical Information Processing, Biometry and Epidemiology, Medical Faculty, Ludwig-Maximilians-Universität München, 81377 Munich, Germany
- German Center for Diabetes Research (DZD), 85764 Neuherberg, Germany
| | - Margit Heier
- Institute of Epidemiology, Helmholtz Zentrum München—German Research Center for Environmental Health (GmbH), 85764 Neuherberg, Germany; (A.P.); (M.H.)
- KORA Study Centre, University Hospital Augsburg, 86156 Augsburg, Germany
| | - Daniel Teupser
- Institute of Laboratory Medicine, Medical Faculty, Ludwig-Maximilians-Universität München, 81377 Munich, Germany;
| | - Christine Meisinger
- Epidemiology, University Hospital Augsburg, University of Augsburg, 86156 Augsburg, Germany; (D.F.); (C.M.); (J.L.)
| | - Jakob Linseisen
- Epidemiology, University Hospital Augsburg, University of Augsburg, 86156 Augsburg, Germany; (D.F.); (C.M.); (J.L.)
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Pradeilles R, Norris T, Sellem L, Markey O. Effect of Isoenergetic Substitution of Cheese with Other Dairy Products on Blood Lipid Markers in the Fasted and Postprandial State: An Updated and Extended Systematic Review and Meta-Analysis of Randomized Controlled Trials in Adults. Adv Nutr 2023; 14:1579-1595. [PMID: 37717700 PMCID: PMC10721513 DOI: 10.1016/j.advnut.2023.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/07/2023] [Accepted: 09/13/2023] [Indexed: 09/19/2023] Open
Abstract
Consumption of fat as part of a cheese matrix may differentially affect blood lipid responses when compared with other dairy foods. This systematic review was conducted to compare the impact of consuming equal amounts of fat from cheese and other dairy products on blood lipid markers in the fasted and postprandial state. Searches of PubMed (Medline), Cochrane Central and Embase databases were conducted up to mid-June 2022. Eligible human randomized controlled trials (RCTs) investigated the effect of isoenergetic substitution of hard or semi-hard cheese with other dairy products on blood lipid markers. Risk of bias (RoB) was assessed using the Cochrane RoB 2.0 tool. Random-effects meta-analyses assessed the effect of ≥2 similar dietary replacements on the same blood lipid marker. Of 1491 identified citations, 10 articles were included (RoB: all some concerns). Pooled analyses of 7 RCTs showed a reduction in fasting total cholesterol, LDL-C and HDL-C concentrations after ≥14 d mean daily intake of 135 g cheese (weighted mean difference [WMD]: -0.24 mmol/L; 95% confidence interval (CI): -0.34, -0.15; I2 = 59.8%, WMD: -0.19 mmol/L; 95% CI: -0.27, -0.12; I2 = 42.8%, and WMD: -0.04 mmol/L; 95% CI: -0.08, -0.00; I2 = 58.6%, respectively) relative to ∼52 g/d butter. We found no evidence of a benefit from replacing cheese for ≥14 d with milk on fasting blood lipid markers (n = 2). Limited postprandial RCTs, described in narrative syntheses, suggested that cheese-rich meals may induce differential fed-state lipid responses compared with some other dairy matrix structures, but not butter (n ≤ 2). In conclusion, these findings indicate that dairy fat consumed in the form of cheese has a differential effect on blood lipid responses relative to some other dairy food structures. However, owing to considerable heterogeneity and limited studies, further confirmation from RCTs is warranted. TRIAL REGISTRATION NUMBER: This systematic review protocol was registered at https://www.crd.york.ac.uk/PROSPERO/ as CRD42022299748.
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Affiliation(s)
- Rebecca Pradeilles
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, United Kingdom; Montpellier Interdisciplinary Centre on Sustainable Agri-Food Systems (UMR MoISA), University of Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, Montpellier, France
| | - Tom Norris
- Institute of Sport, Exercise and Health, Division of Surgery and Interventional Science, Faculty of Medical Sciences, University College London, London, United Kingdom
| | | | - Oonagh Markey
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, United Kingdom; Carenity (ELSE CARE), Paris, France.
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Feeney EL, Daly A, Dunne S, Dible V, Barron R, Seratlic S, Jacquier JC, O'Sullivan M, Beresford T, Jensen SK, Gibney ER. Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study. Eur J Nutr 2023; 62:1755-1765. [PMID: 36820883 DOI: 10.1007/s00394-023-03118-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 02/10/2023] [Indexed: 02/24/2023]
Abstract
PURPOSE Studies show that dairy fat consumed in the form of cheese reduce LDL-cholesterol concentration (LDL-c) compared to butter and mechanistic suggestions include the calcium content of cheese leading to enhanced faecal fat excretion. The aim of this study was to test the effect of varying the calcium content within a cheese, on faecal fat excretion as a primary outcome, and blood lipid markers, fasting glucose and calcium excretion as secondary outcomes. METHODS 7 healthy males (BMI 18-25) participated in this randomized, cross-over control intervention, of 3 × 2 week periods. Diets contained 240 g/day cheese; a High Calcium Cheese (HCC) diet, a Reduced Calcium Cheese (RCC) diet, and a control arm: Reduced Calcium Cheese + CaCO3 Supplement (RCC + Supp) diet. Diets differed in calcium content and form but were otherwise controlled for energy and key macronutrients. Blood and 5-day faecal samples were collected. RESULTS There was no significant difference in faecal fat excretion (g/day) between the diets (P = 0.066). Percent fat of faecel excretion was higher after RCC + Supp (P = 0.016). None of the individual fatty acids were different. Fasting LDL-c was significantly lower following the HCC diet vs. the other arms (P = 0.002). Faecal Ca was different across all diets (P = 0.001), lowest after RCC, and greatest after RCC + Supp. No differences were observed for fasting blood parameters or changes in anthropometry. CONCLUSION Varying the calcium content within a cheese matrix significantly affected fasting LDL-c values. Results did not support higher faecal fat excretion as an underlying mechanism, but the high attrition rate was a limitation. Trial registerer Trial Registered at ISRCTN.org, registration number ISRCTN11663659 on 12.07.2022. Retrospectively registered.
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Affiliation(s)
- Emma L Feeney
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland.
| | - Aisling Daly
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Simone Dunne
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Victoria Dible
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Rebecca Barron
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Sanja Seratlic
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - J C Jacquier
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Michael O'Sullivan
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
| | - Tom Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - Søren Krogh Jensen
- Department of Animal Science, Aarhus University, Blichers Allé 20, Postboks 50, 8830, Tjele, Denmark
| | - Eileen R Gibney
- UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
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5
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Van Parys A, Sæle J, Puaschitz NG, Anfinsen ÅM, Karlsson T, Olsen T, Haugsgjerd TR, Vinknes KJ, Holven KB, Dierkes J, Nygård OK, Lysne V. The association between dairy intake and risk of cardiovascular disease and mortality in patients with stable angina pectoris. Eur J Prev Cardiol 2023; 30:219-229. [PMID: 36134600 DOI: 10.1093/eurjpc/zwac217] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/13/2022]
Abstract
AIMS The association of dairy products with cardiovascular disease and mortality risk remains heavily debated. We aimed to investigate the association between intake of total dairy and dairy products and the risk of acute myocardial infarction (AMI), stroke, and cardiovascular and all-cause mortality. METHODS AND RESULTS We included 1929 patients (80% men, mean age 62 years) with stable angina pectoris from the Western Norway B-vitamin Intervention Trial. Dietary data were obtained via a 169-item food frequency questionnaire. Risk associations were estimated using Cox proportional hazard regression models adjusted for relevant covariates. Non-linear associations were explored visually. The mean (±SD) dairy intake in the study population was 169 ± 108 g/1000 kcal. Median follow-up times were 5.2, 7.8, and 14.1 years for stroke, AMI, and mortality, respectively. Higher intake of total dairy and milk were positively associated with stroke risk [HR (95% CI): 1.14 (1.02, 1.27) and 1.13 (1.02, 1.27), cardiovascular mortality 1.06 (1.00, 1.12) and 1.07 (1.01, 1.13)] and all-cause mortality [1.07 (1.03, 1.11) and 1.06 (1.03, 1.10)] per 50 g/1000 kcal. Higher cheese intake was inversely associated with AMI risk [0.92 (0.83, 1.02)] per 10 g/1000 kcal. Butter was associated with increased AMI risk [1.10 (0.97, 1.24)] and all-cause mortality [1.10 (1.00, 1.20) per 5 g/1000 kcal. CONCLUSION Higher dairy and milk consumption were associated with increased risk of mortality and stroke. Cheese was associated with decreased, and butter with increased, risk of AMI. Dairy is a heterogenous food group with divergent health effects and dairy products should therefore be investigated individually.
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Affiliation(s)
- Anthea Van Parys
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
| | - Jostein Sæle
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
| | - Nathalie G Puaschitz
- Centre of Care Research (West), Western Norway University of Applied Sciences (HVL), Årstadveien 17, 5009 Bergen, Norway
| | - Åslaug Matre Anfinsen
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
| | - Therese Karlsson
- Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Vita Stråket SU, 41345 Gothenburg, Sweden
| | - Thomas Olsen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
| | - Teresa R Haugsgjerd
- Centre for Research on Cardiac Disease in Women, Department of Clinical Science, University of Bergen, Laboratory Building, Haukelandsbakken, 5009 Bergen, Norway
| | - Kathrine J Vinknes
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
| | - Kirsten B Holven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Sognsvannsveien 9, 0372 Oslo, Norway
- National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Trondheimsveien 235, 0586 Oslo, Norway
| | - Jutta Dierkes
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Laboratory Medicine and Pathology, Haukeland University Hospital, Laboratory Building, 5009 Bergen, Norway
| | - Ottar K Nygård
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Heart Disease, Haukeland University Hospital, Haukelandsveien 22, 5021 Bergen, Norway
| | - Vegard Lysne
- Centre for Nutrition, Department of Clinical Science, University of Bergen, Haukelandsbakken 15, 5021 Bergen, Norway
- Mohn Nutrition Research Laboratory, University of Bergen, Haukelandsbakken 15, 5121 Bergen, Norway
- Department of Heart Disease, Haukeland University Hospital, Haukelandsveien 22, 5021 Bergen, Norway
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Rajendiran E, Lamarche B, She Y, Ramprasath V, Eck P, Brassard D, Gigleux I, Levy E, Tremblay A, Couture P, House JD, Jones PJH, Desmarchelier C. A combination of single nucleotide polymorphisms is associated with the interindividual variability in the blood lipid response to dietary fatty acid consumption in a randomized clinical trial. Am J Clin Nutr 2021; 114:564-577. [PMID: 33871574 DOI: 10.1093/ajcn/nqab064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 02/19/2021] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Blood lipid concentrations display high interindividual variability in response to dietary interventions, partly due to genetic factors. Existing studies have focused on single nucleotide polymorphisms (SNPs) analyzed individually, which only explain a limited fraction of the variability of these complex phenotypes. OBJECTIVE We aimed to identify combinations of SNPs associated with the variability in LDL cholesterol and triglyceride (TG) concentration changes following 5 dietary interventions. DESIGN In a multicenter randomized crossover trial, 92 participants with elevated waist circumference and low HDL cholesterol concentrations consumed 5 isoenergetic diets for 4 wk: a diet rich in saturated fatty acids (SFAs) from cheese, SFA from butter, monounsaturated fatty acids (MUFAs), n-6 polyunsaturated fatty acids (PUFAs), and a diet higher in carbohydrates (CHO). The association between 22 candidate SNPs in genes involved in lipid and bile acid metabolism and transport and changes in LDL cholesterol and TG concentrations was assessed with univariate statistics followed by partial least squares regression. RESULTS Endpoint LDL cholesterol concentrations were significantly different (cheese: 3.18 ± 0.04, butter: 3.31 ± 0.04, MUFA: 3.00 ± 0.04, PUFA: 2.81 ± 0.04, CHO: 3.11 ± 0.04 mmol/L; P < 0.001) while endpoint TG concentrations were not (P = 0.117). Both displayed consistently elevated interindividual variability following the dietary interventions (CVs of 34.5 ± 2.2% and 55.8 ± 1.8%, respectively). Among the 22 candidate SNPs, only ABCA1-rs2066714 and apolipoprotein E (APOE) isoforms exhibited consistent significant effects, namely on LDL cholesterol concentrations. However, several SNPs were significantly associated with changes in LDL cholesterol and TG concentrations in a diet-specific fashion. Generated multivariate models explained from 16.0 to 33.6% of the interindividual variability in LDL cholesterol concentration changes and from 17.5 to 32.0% of that in TG concentration changes. CONCLUSIONS We report combinations of SNPs associated with a significant part of the variability in LDL cholesterol and TG concentrations following dietary interventions differing in their fatty acid profiles.
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Affiliation(s)
- Ethendhar Rajendiran
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Benoît Lamarche
- École de nutrition, Université Laval, Laval, Quebec, Canada.,Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada
| | - Yongbo She
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Vanu Ramprasath
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Peter Eck
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Didier Brassard
- École de nutrition, Université Laval, Laval, Quebec, Canada.,Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada
| | - Iris Gigleux
- École de nutrition, Université Laval, Laval, Quebec, Canada.,Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada
| | - Emile Levy
- Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada.,CHU Sainte-Justine Research Center, Montréal, Quebec, Canada
| | - Angelo Tremblay
- Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada.,Department of Kinesiology, Faculty of Medicine, Laval University, Laval, Quebec, Canada
| | - Patrick Couture
- Centre Nutrition, santé et société (NUTRISS), Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Laval, Quebec, Canada.,CHU de Quebec Research Center, Laval University, Laval, Quebec, Canada
| | - James D House
- Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Peter J H Jones
- Nutritional Fundamentals for Health Inc, Vaudreuil-Dorion, Quebec, Canada
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7
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Raza GS, Herzig KH, Leppäluoto J. Invited review: Milk fat globule membrane-A possible panacea for neurodevelopment, infections, cardiometabolic diseases, and frailty. J Dairy Sci 2021; 104:7345-7363. [PMID: 33896625 DOI: 10.3168/jds.2020-19649] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 02/15/2021] [Indexed: 12/23/2022]
Abstract
Milk is an evolutionary benefit for humans. For infants, it offers optimal nutrients for normal growth, neural development, and protection from harmful microbes. Humans are the only mammals who drink milk throughout their life. Lipids in colostrum originate mostly from milk fat globule membrane (MFGM) droplets extruded from the mammary gland. The MFGM gained much interest as a potential nutraceutical, due to their high phospholipid (PL), ganglioside (GD), and protein contents. In this review, we focused on health effects of MFGM ingredients and dairy food across the life span, especially on neurodevelopment, cardiometabolic health, and frailty in older adults. The MFGM supplements to infants and children reduced gastrointestinal and respiratory tract infections and improved neurodevelopment due to the higher content of protein, PL, and GD in MFGM. The MFGM formulas containing PL and GD improved brain myelination and fastened nerve conduction speed, resulting in improved behavioral developments. Administration of MFGM-rich ingredients improved insulin sensitivity and decreased inflammatory markers, LDL-cholesterol, and triglycerides by lowering intestinal absorption of cholesterol and increasing its fecal excretion. The MFGM supplements, together with exercise, improved ambulatory activities, leg muscle mass, and muscle fiber velocity in older adults. There are great variations in the composition of lipids and proteins in MFGM products, which make comparisons of the different studies impossible. In addition, investigations of the individual MFGM components are required to evaluate their specific effects and molecular mechanisms. Although we are currently only beginning to understand the possible health effects of MFGM products, the current MFGM supplementation trials as presented in this review have shown significant clinical health benefits across the human life span, which are worth further investigation.
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Affiliation(s)
- Ghulam Shere Raza
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland
| | - Karl-Heinz Herzig
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland; Oulu University Hospital, 90220 Oulu, Finland; Pediatric Institute, Poznan University of Medical Sciences, 60-572 Poznan, Poland
| | - Juhani Leppäluoto
- Research Unit of Biomedicine, Medical Research Center, Faculty of Medicine, University of Oulu, 90014 Oulu, Finland.
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Feeney EL, Lamichhane P, Sheehan JJ. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12755] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emma L Feeney
- Institute of Food and Health University College Dublin 2.16a Science Centre South Dublin 4Ireland
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
| | - Prabin Lamichhane
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
| | - Jeremiah J Sheehan
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
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9
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Evidence for a causal association between milk intake and cardiometabolic disease outcomes using a two-sample Mendelian Randomization analysis in up to 1,904,220 individuals. Int J Obes (Lond) 2021; 45:1751-1762. [PMID: 34024907 PMCID: PMC8310799 DOI: 10.1038/s41366-021-00841-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 04/08/2021] [Accepted: 04/26/2021] [Indexed: 02/04/2023]
Abstract
BACKGROUND High milk intake has been associated with cardio-metabolic risk. We conducted a Mendelian Randomization (MR) study to obtain evidence for the causal relationship between milk consumption and cardio-metabolic traits using the lactase persistence (LCT-13910 C > T, rs4988235) variant as an instrumental variable. METHODS We tested the association of LCT genotype with milk consumption (for validation) and with cardio-metabolic traits (for a possible causal association) in a meta-analysis of the data from three large-scale population-based studies (1958 British Birth Cohort, Health and Retirement study, and UK Biobank) with up to 417,236 participants and using summary statistics from consortia meta-analyses on intermediate traits (N = 123,665-697,307) and extended to cover disease endpoints (N = 86,995-149,821). RESULTS In the UK Biobank, carriers of 'T' allele of LCT variant were more likely to consume milk (P = 7.02 × 10-14). In meta-analysis including UK Biobank, the 1958BC, the HRS, and consortia-based studies, under an additive model, 'T' allele was associated with higher body mass index (BMI) (Pmeta-analysis = 4.68 × 10-12) and lower total cholesterol (TC) (P = 2.40 × 10-36), low-density lipoprotein cholesterol (LDL-C) (P = 2.08 × 10-26) and high-density lipoprotein cholesterol (HDL-C) (P = 9.40 × 10-13). In consortia meta-analyses, 'T' allele was associated with a lower risk of coronary artery disease (OR:0.86, 95% CI:0.75-0.99) but not with type 2 diabetes (OR:1.06, 95% CI:0.97-1.16). Furthermore, the two-sample MR analysis showed a causal association between genetically instrumented milk intake and higher BMI (P = 3.60 × 10-5) and body fat (total body fat, leg fat, arm fat and trunk fat; P < 1.37 × 10-6) and lower LDL-C (P = 3.60 × 10-6), TC (P = 1.90 × 10-6) and HDL-C (P = 3.00 × 10-5). CONCLUSIONS Our large-scale MR study provides genetic evidence for the association of milk consumption with higher BMI but lower serum cholesterol levels. These data suggest no need to limit milk intakes with respect to cardiovascular disease risk, with the suggested benefits requiring confirmation in further studies.
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10
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Ren Q, Fu L, Dudu OE, Zhang R, Liu H, Zheng Z, Ma Y. New insights into the digestion and bioavailability of a high-melting-temperature solid triacylglycerol fraction in bovine milk fat. Food Funct 2021; 12:5274-5286. [PMID: 34008635 DOI: 10.1039/d1fo00259g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Clarifying the health risks associated with the consumption of high-melting-temperature solid triacylglycerol (TAG) from milk fat has profound significance for the nutritional evaluation and development of new dairy products. Our previous work effectively separated butterfat into solid/liquid fractions (30S and 30L) at 30 °C and successfully reconstituted milk fat globules (MFGs) with these fractions. The current study examined the postprandial digestive and daily metabolic properties of a high-melting-temperature solid TAG fraction by performing animal experiments (rats) with 30S-reconstituted MFG emulsion gavage for 240 min and 30S-containing diet administration for 4 weeks. Compared to the consumption of whole butterfat, 30S consumption altered apolipoprotein levels and did not lead to dyslipidaemia in the rats. Conversely, 30S administration induced significant body weight loss by enhancing satiety signals (glucagon-like peptide 1, GLP-1; cholecystokinin, CCK; and peptide YY, PYY), increasing faecal losses, and upregulating the level of hepatic lipolysis-associated enzymes (hormone-sensitive lipase, HSL; adipose triglyceride lipase, ATGL; and protein kinase A, PKA). The 30S diet efficiently improved adipocyte hypertrophy and reduced fat accumulation by downregulating the level of acetyl-CoA carboxylase (ACC) in adipose tissue. This study is of relevance to nutrition science and the dairy industry.
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Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
| | - Ling Fu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
| | - Olayemi E Dudu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
| | - Rui Zhang
- The Academy of Quality Inspection in Heilongjiang Province, Harbin 150023, Heilongjiang, China
| | - Haiyan Liu
- Syncho International Health Management Co., Ltd, Chengdu 610044, Sichuan, China and Dairy Nutrition and Function Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, China
| | - Zhiqiang Zheng
- Institute of Quartermaster Engineering and Technology, Institute of System Engineering, Academy of Military Sciences, Beijing 100010, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
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11
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Role of Fluid Milk in Attenuating Postprandial Hyperglycemia and Hypertriglyceridemia. Nutrients 2020; 12:nu12123806. [PMID: 33322540 PMCID: PMC7763034 DOI: 10.3390/nu12123806] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/07/2020] [Accepted: 12/08/2020] [Indexed: 12/18/2022] Open
Abstract
Postprandial plasma glucose and triglyceride concentrations are predictive of relative cardiovascular disease (CVD) risk, and the pathogenesis of both insulin resistance and atherosclerosis has been attributed to acute states of hyperglycemia and hypertriglyceridemia. Postprandial lipemia and hyperglycemia suppress vascular reactivity and induce endothelial dysfunction. Epidemiological studies suggest that chronically-high consumption of milk and milk products is associated with a reduced risk of type 2 diabetes, metabolic syndrome, and CVD. The addition of dairy products to meals high in carbohydrates and fat may lessen these risks through reductions in postprandial glucose and triglyceride responses. Purported mechanisms include dairy proteins and bioactive compounds, which may explain the inverse relationship between dairy consumption and cardiometabolic diseases. The current review evaluates the available literature describing the relationships between metabolic dysfunction, postprandial metabolism, and vascular dysfunction and discusses the potential role of milk and dairy products in attenuating these impairments.
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12
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Timon CM, O’Connor A, Bhargava N, Gibney ER, Feeney EL. Dairy Consumption and Metabolic Health. Nutrients 2020; 12:E3040. [PMID: 33023065 PMCID: PMC7601440 DOI: 10.3390/nu12103040] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 09/29/2020] [Accepted: 10/01/2020] [Indexed: 12/11/2022] Open
Abstract
Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been consistent and clear: limit total fat intake to 30% or less of total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food-specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total-dairy-intake level and also at a food-item level, with mixed findings to date. However the evidence suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same food group such as dairy. The range of nutrients and bioactive components in milk and dairy foods are found in different levels and are housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the 'food matrix effect' which has been well-documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This narrative review examines the current evidence, mainly from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings.
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Affiliation(s)
- Claire M. Timon
- School of Nursing, Psychotherapy and Community Health, Dublin City University, Glasnevin, 9 Dublin, Ireland;
| | - Aileen O’Connor
- UCD Institute of Food and Health, University College Dublin, Belfield, 4 Dublin, Ireland; (A.O.); (N.B.); (E.L.F.)
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
| | - Nupur Bhargava
- UCD Institute of Food and Health, University College Dublin, Belfield, 4 Dublin, Ireland; (A.O.); (N.B.); (E.L.F.)
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
| | - Eileen R. Gibney
- UCD Institute of Food and Health, University College Dublin, Belfield, 4 Dublin, Ireland; (A.O.); (N.B.); (E.L.F.)
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
| | - Emma L. Feeney
- UCD Institute of Food and Health, University College Dublin, Belfield, 4 Dublin, Ireland; (A.O.); (N.B.); (E.L.F.)
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
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13
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Plante AM, McCarthy AL, O'Halloran F. Cheese as a functional food for older adults: comparing the bioactive properties of different cheese matrices following simulated gastrointestinal in vitro digestion. Int J Food Sci Nutr 2020; 72:456-469. [PMID: 32967486 DOI: 10.1080/09637486.2020.1825644] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Age-related changes to the gastrointestinal tract (GIT) can impact how food is digested. Studying the effects of these changes can help identify functional foods for older adults. Cheese was digested using two simulated gastrointestinal in vitro digestion (SGID) models representing adult and elderly gastro-intestinal conditions. Antioxidant capacity was measured using DPPH, FRAP and TPC assays. The ability of cheese to inhibit digestive enzymes was determined by the α-glucosidase and lipase inhibition assays. Digestive aging influenced the bioactivity of cheese, as elderly digestates had significantly lower (p < 0.05) antioxidant, α-glucosidase and lipase inhibitory properties compared to adult digestates. However, soft cheese (feta, goats', brie) demonstrated greatest potential with comparable radical scavenging properties and lipase inhibition, greatest FRAP and α-glucosidase inhibitory potential. Despite age-related changes, the bioactive properties of cheese were evident following digestion with an older adult SGID model, suggesting cheese has potential as a functional food for older adults.
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Affiliation(s)
- Aimee M Plante
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Aoife L McCarthy
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Fiona O'Halloran
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
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14
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Rundblad A, Holven KB, Øyri LKL, Hansson P, Ivan IH, Gjevestad GO, Thoresen M, Ulven SM. Intake of Fermented Dairy Products Induces a Less Pro-Inflammatory Postprandial Peripheral Blood Mononuclear Cell Gene Expression Response than Non-Fermented Dairy Products: A Randomized Controlled Cross-Over Trial. Mol Nutr Food Res 2020; 64:e2000319. [PMID: 32844586 DOI: 10.1002/mnfr.202000319] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
SCOPE It is aimed to investigate how intake of high-fat meals composed of different dairy products with a similar fat content affects postprandial peripheral blood mononuclear cell (PBMC) expression of inflammation-related genes, as well as circulating inflammatory markers and metabolites. METHODS AND RESULTS Healthy subjects (n = 47) consume four different high-fat meals composed of either butter, cheese, whipped cream, or sour cream in a randomized controlled cross-over study. Fasting and postprandial PBMC gene expression, plasma metabolites, and circulating inflammatory markers are measured. Using a linear mixed model, it is found that expression of genes related to lymphocyte activation, cytokine signaling, chemokine signaling, and cell adhesion is differentially altered between the four meals. In general, intake of the fermented products cheese and sour cream reduces, while intake of the non-fermented products butter and whipped cream increases, expression of these genes. Plasma amino acid concentrations increase after intake of cheese compared to the other meals, and the amino acid changes correlate with several of the differentially altered genes. CONCLUSION Intake of fermented dairy products, especially cheese, induces a less inflammatory postprandial PBMC gene expression response than non-fermented dairy products. These findings may partly explain inconsistent findings in studies on health effects of dairy products.
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Affiliation(s)
- Amanda Rundblad
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway
| | - Kirsten B Holven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway.,Norwegian National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Postboks 4950 Nydalen, Oslo, 0424, Norway
| | - Linn K L Øyri
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway
| | - Patrik Hansson
- Department of Clinical Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, Postboks 6050 Langnes, Tromsø, 9037, Norway
| | - Ingvild H Ivan
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway
| | | | - Magne Thoresen
- Oslo Center for Biostatistics and Epidemiology, Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway
| | - Stine M Ulven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Boks 1072 Blindern, Oslo, 0316, Norway
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15
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Hirahatake KM, Bruno RS, Bolling BW, Blesso C, Alexander LM, Adams SH. Dairy Foods and Dairy Fats: New Perspectives on Pathways Implicated in Cardiometabolic Health. Adv Nutr 2020; 11:266-279. [PMID: 31555799 PMCID: PMC7442361 DOI: 10.1093/advances/nmz105] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/19/2019] [Accepted: 09/03/2019] [Indexed: 12/13/2022] Open
Abstract
Low-fat and nonfat dairy products have been promoted as part of a healthy dietary pattern by both US dietary guidelines and professional organizations for several decades. The basis for this recommendation stems in part from the putative negative cardiometabolic effects associated with saturated fat consumption. However, as nutrition research has shifted from a single nutrient to a whole-food/dietary pattern approach, the role of dairy foods and dairy fat in the diet-disease relationship is being reexamined. Most observational and experimental evidence does not support a detrimental relationship between full-fat dairy intake and cardiometabolic health, including risks of cardiovascular disease and type 2 diabetes. Indeed, an expanded understanding of the dairy food matrix and the bioactive properties of dairy fats and other constituents suggests a neutral or potentially beneficial role in cardiometabolic health. To consider how consuming dairy foods, including full-fat dairy, is associated with cardiometabolic health, this review provides an innovative perspective on mechanisms that link dairy consumption to 3 main biological systems at the core of metabolic health, the gastrointestinal, hepatic, and vascular systems.
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Affiliation(s)
- Kristin M Hirahatake
- Department of Epidemiology, College of Health Sciences, University of California, Irvine, CA, USA
| | - Richard S Bruno
- Human Nutrition Program, Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH, USA
| | - Bradley W Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Christopher Blesso
- Department of Nutritional Sciences, College of Agriculture, Health and Natural Resources, University of Connecticut, Storrs, CT, USA
| | - Lacy M Alexander
- Department of Kinesiology, College of Health and Human Development, The Pennsylvania State University, State College, PA, USA
| | - Sean H Adams
- Arkansas Children's Nutrition Center, Little Rock, AR, USA,Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, USA,Address correspondence to SHA (e-mail: )
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16
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Hansson P, Holven KB, Øyri LKL, Brekke HK, Biong AS, Gjevestad GO, Raza GS, Herzig KH, Thoresen M, Ulven SM. Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial. J Nutr 2019; 149:422-431. [PMID: 30759235 PMCID: PMC6398384 DOI: 10.1093/jn/nxy291] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 09/21/2018] [Accepted: 10/25/2018] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations. OBJECTIVE We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults. METHODS A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th-75th percentile) age of 32 (25-46) y and body mass index of 23.6 (21.0-25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model. RESULTS Sour cream induced a 61% larger TG-iAUC0-6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0-6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0-6 h compared to cheese (P = 0.05). No differences in TG-iAUC0-6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0-6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0-6 h compared to butter (P = 0.006). No other meal effects were observed. CONCLUSIONS High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.
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Affiliation(s)
- Patrik Hansson
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Kirsten B Holven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway,Norwegian National Advisory Unit on Familial Hypercholesterolemia, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, Oslo, Norway
| | - Linn K L Øyri
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Hilde K Brekke
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Anne S Biong
- TINE SA, Centre for Research and Development, Oslo, Norway
| | | | - Ghulam S Raza
- Research Unit of Biomedicine, and Biocenter of Oulu, Oulu University, Oulu University Hospital and Medical Research Center Oulu, Oulu, Finland
| | - Karl-Heinz Herzig
- Research Unit of Biomedicine, and Biocenter of Oulu, Oulu University, Oulu University Hospital and Medical Research Center Oulu, Oulu, Finland,Department of Gastroenterology and Metabolism, Poznan University of Medical Sciences, Poznan, Poland
| | - Magne Thoresen
- Oslo Center for Biostatistics and Epidemiology, Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
| | - Stine M Ulven
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway,Address correspondence to SMU (e-mail: )
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17
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Feeney EL, Barron R, Dible V, Hamilton Z, Power Y, Tanner L, Flynn C, Bouchier P, Beresford T, Noronha N, Gibney ER. Dairy matrix effects: response to consumption of dairy fat differs when eaten within the cheese matrix-a randomized controlled trial. Am J Clin Nutr 2018; 108:667-674. [PMID: 30107488 DOI: 10.1093/ajcn/nqy146] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Accepted: 06/01/2018] [Indexed: 01/20/2023] Open
Abstract
Background Dairy fat consumed as cheese has different effects on blood lipids than that consumed as butter. It is unknown whether the effect is specific to fat interaction with other cheese nutrients (calcium, casein proteins), or to the cheese matrix itself. Objective We aimed to test the effect of 6 wk daily consumption of ∼40 g dairy fat, eaten within macronutrient-matched food matrices, on markers of metabolic health, in overweight adults aged ≥50 y. Design The study was a 6-wk randomized parallel intervention; 164 volunteers (75 men) received ∼40 g of dairy fat/d, in 1 of 4 treatments: (A) 120 g full-fat Irish cheddar cheese (FFCC) (n = 46); (B) 120 g reduced-fat Irish cheddar cheese + butter (21 g) (RFC + B) (n = 45); (C) butter (49 g), calcium caseinate powder (30 g), and Ca supplement (CaCO3) (500 mg) (BCC) (n = 42); or (D) 120 g FFCC, for 6 wk (as per A) (n = 31). Group D first completed a 6-wk "run-in" period, where they excluded all dietary cheese before commencing the intervention. Results There was no difference in anthropometry, fasting glucose, or insulin between the groups at pre- or postintervention. However, a stepwise-matrix effect was observed between the groups for total cholesterol (TC) (P = 0.033) and LDL cholesterol (P = 0.026), with significantly lower postintervention TC (mean ± SD) (5.23 ± 0.88 mmol/L) and LDL cholesterol (2.97 ± 0.67 mmol/L) when all of the fat was contained within the cheese matrix (Group A), compared with Group C when it was not (TC: 5.57 ± 0.86 mmol/L; LDL cholesterol: 3.43 ± 0.78 mmol/L). Conclusion Dairy fat, eaten in the form of cheese, appears to differently affect blood lipids compared with the same constituents eaten in different matrices, with significantly lower total cholesterol observed when all nutrients are consumed within a cheese matrix This trial was registered at ISRCTN as ISRCTN86731958.
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Affiliation(s)
- Emma L Feeney
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
| | - Rebecca Barron
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
| | - Victoria Dible
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
| | - Zita Hamilton
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
| | | | | | - Cal Flynn
- Food For Health Ireland (FHI), Dublin, Ireland
| | | | - Tom Beresford
- Food For Health Ireland (FHI), Dublin, Ireland.,Teagasc Food Research Centre, Cork, Ireland
| | - Nessa Noronha
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
| | - Eileen R Gibney
- Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland.,Food For Health Ireland (FHI), Dublin, Ireland
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18
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Raziani F, Ebrahimi P, Engelsen SB, Astrup A, Raben A, Tholstrup T. Consumption of regular-fat vs reduced-fat cheese reveals gender-specific changes in LDL particle size - a randomized controlled trial. Nutr Metab (Lond) 2018; 15:61. [PMID: 30258469 PMCID: PMC6150982 DOI: 10.1186/s12986-018-0300-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Accepted: 09/05/2018] [Indexed: 11/24/2022] Open
Abstract
Background Regular-fat cheese does not seem to increase low density lipoprotein cholesterol (LDL-C) concentrations compared to reduced-fat cheese. However, plasma LDL-C concentrations do not reflect levels and size of LDL particles, which might be a better predictor of cardiovascular risk. Methods The aim was to compare the effects of regular-fat cheese vs reduced-fat cheese and carbohydrate-rich foods on LDL particle size distribution in adults with ≥ 2 metabolic syndrome (MetS) risk factors. The study was part of a 12 weeks’ randomized controlled trial in which subjects had been randomly allocated to 1 of 3 intervention groups; regular-fat cheese (REG), reduced-fat cheese (RED) or a no-cheese/carbohydrate (CHO) group. Subjects in the REG and RED groups consumed 80 g cheese/d per 10 MJ, whereas subjects in the CHO consumed bread and jam corresponding to 90 g/d and 25 g/d per 10 MJ, respectively. Fasting blood samples at wk. 0 (baseline) and wk. 12 were analyzed for LDL particle size distribution and cholesterol content using nuclear magnetic resonance (NMR) spectroscopy. Results A total of 85 subjects [mean ± SD age: 54.0 ± 12.8 y; BMI: 28.7 ± 3.6 kg/m2] completed the study. Overall, regular-fat cheese did not impact lipoprotein particle number and size differently than reduced-fat cheese. In men (n = 23), the REG diet decreased total LDL particle number (LDL-P, − 223.2 ± 91.1 nmol/l, P = 0.01) compared with the RED diet. The reduction was primarily in the medium-sized LDL fraction (− 128.5 ± 51.8 nmol/l, P = 0.01). In women (n = 62), the REG diet increased the concentration of cholesterol in the small high density lipoprotein (HDL) particles compared with the CHO diet (2.9 ± 1.0 mg/dl, P = 0.006). Conclusion Overall, regular-fat cheese did not alter LDL particle size distribution compared to reduced-fat cheese after a 12 wk. intervention in subjects with ≥2 MetS risk factors. However, our results suggest that lipoprotein response to cheese intake is gender-specific. This warrants further investigation. Trial registration This trial was registered at Clinicaltrials.gov as NCT0261471. Registered 30 November 2015 - Retrospectively registered.
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Affiliation(s)
- Farinaz Raziani
- 1Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Parvaneh Ebrahimi
- 2Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Søren Balling Engelsen
- 2Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Arne Astrup
- 1Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Anne Raben
- 1Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Tine Tholstrup
- 1Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
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Stanhope KL, Goran MI, Bosy-Westphal A, King JC, Schmidt LA, Schwarz JM, Stice E, Sylvetsky AC, Turnbaugh PJ, Bray GA, Gardner CD, Havel PJ, Malik V, Mason AE, Ravussin E, Rosenbaum M, Welsh JA, Allister-Price C, Sigala DM, Greenwood MRC, Astrup A, Krauss RM. Pathways and mechanisms linking dietary components to cardiometabolic disease: thinking beyond calories. Obes Rev 2018; 19:1205-1235. [PMID: 29761610 PMCID: PMC6530989 DOI: 10.1111/obr.12699] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 03/09/2018] [Accepted: 03/31/2018] [Indexed: 12/11/2022]
Abstract
Calories from any food have the potential to increase risk for obesity and cardiometabolic disease because all calories can directly contribute to positive energy balance and fat gain. However, various dietary components or patterns may promote obesity and cardiometabolic disease by additional mechanisms that are not mediated solely by caloric content. Researchers explored this topic at the 2017 CrossFit Foundation Academic Conference 'Diet and Cardiometabolic Health - Beyond Calories', and this paper summarizes the presentations and follow-up discussions. Regarding the health effects of dietary fat, sugar and non-nutritive sweeteners, it is concluded that food-specific saturated fatty acids and sugar-sweetened beverages promote cardiometabolic diseases by mechanisms that are additional to their contribution of calories to positive energy balance and that aspartame does not promote weight gain. The challenges involved in conducting and interpreting clinical nutritional research, which preclude more extensive conclusions, are detailed. Emerging research is presented exploring the possibility that responses to certain dietary components/patterns are influenced by the metabolic status, developmental period or genotype of the individual; by the responsiveness of brain regions associated with reward to food cues; or by the microbiome. More research regarding these potential 'beyond calories' mechanisms may lead to new strategies for attenuating the obesity crisis.
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Affiliation(s)
- K L Stanhope
- Department of Molecular Biosciences, School of Veterinary Medicine, University of California, Davis, CA, USA
| | - M I Goran
- Department of Preventive Medicine, Diabetes and Obesity Research Institute, University of Southern California, Los Angeles, CA, USA
| | - A Bosy-Westphal
- Institute of Human Nutrition and Food Science, Christian-Albrechts-Universität zu Kiel, Kiel, Germany
| | - J C King
- Children's Hospital Oakland Research Institute, Oakland, CA, USA
| | - L A Schmidt
- Philip R. Lee Institute for Health Policy Studies, University of California, San Francisco, San Francisco, CA, USA
- California Clinical and Translational Science Institute, University of California, San Francisco, San Francisco, CA, USA
- Department of Anthropology, History, and Social Medicine, University of California, San Francisco, San Francisco, CA, USA
| | - J-M Schwarz
- Touro University, Vallejo, CA, USA
- Department of Medicine, University of California, San Francisco, San Francisco, CA, USA
| | - E Stice
- Oregon Research Institute, Eugene, OR, USA
| | - A C Sylvetsky
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC, USA
| | - P J Turnbaugh
- Department of Microbiology and Immunology, G.W. Hooper Research Foundation, University of California, San Francisco, San Francisco, CA, USA
| | - G A Bray
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
| | - C D Gardner
- Department of Medicine, Stanford University School of Medicine, Stanford, CA, USA
| | - P J Havel
- Department of Molecular Biosciences, School of Veterinary Medicine, University of California, Davis, CA, USA
- Department of Nutrition, University of California, Davis, Davis, CA, USA
| | - V Malik
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - A E Mason
- Department of Psychiatry, Osher Center for Integrative Medicine, University of California, San Francisco, San Francisco, CA, USA
| | - E Ravussin
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
| | - M Rosenbaum
- Division of Molecular Genetics, Department of Pediatrics, Columbia University, New York, NY, USA
| | - J A Welsh
- Department of Pediatrics, Emory University School of Medicine, Wellness Department, Children's Healthcare of Atlanta, Nutrition and Health Sciences Doctoral Program, Laney Graduate School, Emory University, Atlanta, GA, USA
| | - C Allister-Price
- Department of Molecular Biosciences, School of Veterinary Medicine, University of California, Davis, CA, USA
| | - D M Sigala
- Department of Molecular Biosciences, School of Veterinary Medicine, University of California, Davis, CA, USA
| | - M R C Greenwood
- Department of Nutrition, University of California, Davis, Davis, CA, USA
| | - A Astrup
- Department of Nutrition, Exercise, and Sports, Faculty of Sciences, University of Copenhagen, Copenhagen, Denmark
| | - R M Krauss
- Children's Hospital Oakland Research Institute, Oakland, CA, USA
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20
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Fardet A, Dupont D, Rioux LE, Turgeon SL. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Crit Rev Food Sci Nutr 2018; 59:1987-2010. [PMID: 29393659 DOI: 10.1080/10408398.2018.1435503] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.
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Affiliation(s)
- Anthony Fardet
- a Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne , F Clermont-Ferrand , France
| | - Didier Dupont
- b Science and Technology of Milk and Eggs, STLO, Agrocampus Ouest, French National Institute for Agricultural Research (INRA) , Rennes , France
| | - Laurie-Eve Rioux
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
| | - Sylvie L Turgeon
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
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21
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Lordan R, Tsoupras A, Mitra B, Zabetakis I. Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned? Foods 2018; 7:E29. [PMID: 29494487 PMCID: PMC5867544 DOI: 10.3390/foods7030029] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 02/23/2018] [Accepted: 02/24/2018] [Indexed: 02/07/2023] Open
Abstract
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | - Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | | | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
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22
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Santiago-López L, Aguilar-Toalá JE, Hernández-Mendoza A, Vallejo-Cordoba B, Liceaga AM, González-Córdova AF. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption. J Dairy Sci 2018; 101:3742-3757. [PMID: 29477517 DOI: 10.3168/jds.2017-13465] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 01/09/2018] [Indexed: 01/02/2023]
Abstract
Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.
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Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Jose E Aguilar-Toalá
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Andrea M Liceaga
- Department of Food Sciences, Purdue University, West Lafayette, IN 47907
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México.
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23
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Bertram HC, Jakobsen LMA. Nutrimetabolomics: integrating metabolomics in nutrition to disentangle intake of animal-based foods. Metabolomics 2018; 14:34. [PMID: 30830329 DOI: 10.1007/s11306-018-1322-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 01/09/2018] [Indexed: 01/14/2023]
Abstract
Food intake and metabolization of foods is a complex and multi-facetted process that encompasses the introduction of new metabolite compounds in our body, initiation or alterations in endogenous metabolic processes and biochemical pathways, and likely also involving the activity of the gut microbial community that we host. The explorative nature of metabolomics makes it a superior tool for examining the whole response to food intake in a more thorough way and has led to the introduction of the term nutrimetabolomics. Protein derived from animal sources constitutes an important part of our diet, and there is therefore an interest in understanding how these animal-derived dietary sources influence us metabolically. This review aims to illuminate how the introduction of nutrimetabolomics has contributed to gain novel insight into metabolic and nutritional aspects related to intake of animal-based foods.
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24
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Calcium intake and the associations with faecal fat and energy excretion, and lipid profile in a free-living population. J Nutr Sci 2017; 6:e50. [PMID: 29152254 PMCID: PMC5672323 DOI: 10.1017/jns.2017.55] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Accepted: 08/07/2017] [Indexed: 01/08/2023] Open
Abstract
The aim of the present study was to investigate the associations between the habitual Ca intake and faecal fat and energy excretion as well as blood lipid profile in free-living normal-weight and overweight individuals. The participants were enrolled for an 8-d period where data from a 7-d diet registration (days 1–7), a 5-d faeces collection (days 3–7), a 2-d urine collection (days 5–7), and anthropometric measurements and a fasting blood sample (day 8) were collected. Analyses showed that dietary Ca intake (g/10 MJ per d) was positively associated with excretion of faecal fat (P = 0·004) and energy (P = 0·031) when adjusted for BMI, age, sex and intake of Ca-containing supplements. However, after adjustment for intake of fibre, the effect of Ca intake disappeared. Nevertheless, total cholesterol (CHOL) and LDL-CHOL concentrations were associated negatively with Ca intake (β −0·62 (95 % CI −0·96, −0·28) mmol/l, P < 0·001, and β −0·49 (95 % CI −0·78, −0·20) mmol/l, P = 0·001, respectively, per 1000 mg/10 MJ per d increase in Ca intake). In conclusion, incorporation of Ca-rich food products in a habitual diet was associated with reduced total CHOL and LDL-CHOL concentrations, which may lower the risk of CVD in the long term.
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25
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Thorning TK, Bertram HC, Bonjour JP, de Groot L, Dupont D, Feeney E, Ipsen R, Lecerf JM, Mackie A, McKinley MC, Michalski MC, Rémond D, Risérus U, Soedamah-Muthu SS, Tholstrup T, Weaver C, Astrup A, Givens I. Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. Am J Clin Nutr 2017; 105:1033-1045. [PMID: 28404576 DOI: 10.3945/ajcn.116.151548] [Citation(s) in RCA: 217] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Accepted: 03/06/2017] [Indexed: 11/14/2022] Open
Abstract
Foods consist of a large number of different nutrients that are contained in a complex structure. The nature of the food structure and the nutrients therein (i.e., the food matrix) will determine the nutrient digestion and absorption, thereby altering the overall nutritional properties of the food. Thus, the food matrix may exhibit a different relation with health indicators compared to single nutrients studied in isolation. The evidence for a dairy matrix effect was presented and discussed by an expert panel at a closed workshop, and the following consensus was reached: 1) Current evidence does not support a positive association between intake of dairy products and risk of cardiovascular disease (i.e., stroke and coronary heart disease) and type 2 diabetes. In contrast, fermented dairy products, such as cheese and yogurt, generally show inverse associations. 2) Intervention studies have indicated that the metabolic effects of whole dairy may be different than those of single dairy constituents when considering the effects on body weight, cardiometabolic disease risk, and bone health. 3) Different dairy products seem to be distinctly linked to health effects and disease risk markers. 4) Different dairy structures and common processing methods may enhance interactions between nutrients in the dairy matrix, which may modify the metabolic effects of dairy consumption. 5) In conclusion, the nutritional values of dairy products should not be considered equivalent to their nutrient contents but, rather, be considered on the basis of the biofunctionality of the nutrients within dairy food structures. 6) Further research on the health effects of whole dairy foods is warranted alongside the more traditional approach of studying the health effects of single nutrients. Future diet assessments and recommendations should carefully consider the evidence of the effects of whole foods alongside the evidence of the effects of individual nutrients. Current knowledge gaps and recommendations for priorities in future research on dairy were identified and presented.
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Affiliation(s)
| | | | - Jean-Philippe Bonjour
- Department of Internal Medicine, University Hospitals and Faculty of Medicine, Geneva, Switzerland
| | | | - Didier Dupont
- Science and Technology of Milk and Eggs, French National Institute for Agricultural Research (INRA), Rennes, France
| | - Emma Feeney
- Food for Health Ireland, Science Center South, University College Dublin, Dublin, Ireland
| | - Richard Ipsen
- Food Science, University of Copenhagen, Copenhagen, Denmark
| | | | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Michelle C McKinley
- School of Medicine, Dentistry and Biomedical Science, Queen's University Belfast, Belfast, United Kingdom
| | - Marie-Caroline Michalski
- Université de Lyon, Cardiovasculaire Métabolisme Diabétologie et Nutrition (CarMeN) Laboratory, INRA Unité Mixte de Recherche (UMR) 1397, Université Claude Bernard Lyon 1, Institut National de la Santé et de la Recherche Médicale (INSERM), U1060, Institut National des Sciences Appliquées de Lyon (INSA-Lyon), Institut Multidisciplinaire de Biochimie des Lipides (IMBI), Villeurbanne, France.,Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Centre Européen pour la Nutrition et la Santé (CENS), Oullins, France
| | - Didier Rémond
- INRA, Université d'Auvergne, UMR 1019, Unité de Nutrition Humaine (UNH), Clermont-Ferrand, France
| | - Ulf Risérus
- Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
| | | | | | - Connie Weaver
- Nutrition Science, Purdue University, West Lafayette, Indiana; and
| | - Arne Astrup
- Departments of Nutrition, Exercise and Sports and
| | - Ian Givens
- Institute for Food, Nutrition and Health, University of Reading, Reading, United Kingdom
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26
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Farvid MS, Malekshah AF, Pourshams A, Poustchi H, Sepanlou SG, Sharafkhah M, Khoshnia M, Farvid M, Abnet CC, Kamangar F, Dawsey SM, Brennan P, Pharoah PD, Boffetta P, Willett WC, Malekzadeh R. Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality: The Golestan Cohort Study. Am J Epidemiol 2017; 185:697-711. [PMID: 28369205 PMCID: PMC5860026 DOI: 10.1093/aje/kww139] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 03/22/2016] [Accepted: 09/28/2016] [Indexed: 02/07/2023] Open
Abstract
We investigated the association between dairy product consumption and all-cause, cardiovascular disease (CVD), and cancer mortality in the Golestan Cohort Study, a prospective cohort study launched in January 2004 in Golestan Province, northeastern Iran. A total of 42,403 men and women participated in the study and completed a diet questionnaire at enrollment. Cox proportional hazards models were used to estimate hazard ratios and 95% confidence intervals. We documented 3,291 deaths (1,467 from CVD and 859 from cancer) during 11 years of follow-up (2004-2015). The highest quintile of total dairy product consumption (versus the lowest) was associated with 19% lower all-cause mortality risk (hazard ratio (HR) = 0.81, 95% confidence interval (CI): 0.72, 0.91; Ptrend = 0.006) and 28% lower CVD mortality risk (HR = 0.72, 95% CI: 0.60, 0.86; Ptrend = 0.005). High consumption of low-fat dairy food was associated with lower risk of all-cause (HR = 0.83, 95% CI: 0.73, 0.94; Ptrend = 0.002) and CVD (HR = 0.74, 95% CI: 0.61, 0.89; Ptrend = 0.001) mortality. We noted 11% lower all-cause mortality and 16% lower CVD mortality risk with high yogurt intake. Cheese intake was associated with 16% lower all-cause mortality and 26% lower CVD mortality risk. Higher intake of high-fat dairy food and milk was not associated with all-cause or CVD mortality. Neither intake of individual dairy products nor intake of total dairy products was significantly associated with overall cancer mortality. High consumption of dairy products, especially yogurt and cheese, may reduce the risk of overall and CVD mortality.
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Affiliation(s)
- Maryam S. Farvid
- Correspondence to Dr. Reza Malekzadeh, Digestive Disease Research Center, Digestive Disease Research Institute, Tehran University of Medical Sciences, Shariati Hospital, North Kargar Street, Tehran, Iran (e-mail: ); or Dr. Maryam S. Farvid, Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, SPH-2, Boston, MA 02115 (e-mail: )
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Reza Malekzadeh
- Correspondence to Dr. Reza Malekzadeh, Digestive Disease Research Center, Digestive Disease Research Institute, Tehran University of Medical Sciences, Shariati Hospital, North Kargar Street, Tehran, Iran (e-mail: ); or Dr. Maryam S. Farvid, Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, SPH-2, Boston, MA 02115 (e-mail: )
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27
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Brassard D, Tessier-Grenier M, Allaire J, Rajendiran E, She Y, Ramprasath V, Gigleux I, Talbot D, Levy E, Tremblay A, Jones PJ, Couture P, Lamarche B. Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial. Am J Clin Nutr 2017; 105:800-809. [PMID: 28251937 DOI: 10.3945/ajcn.116.150300] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 01/30/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk.Objective: We compared the impact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors.Design: In a multicenter, crossover, randomized controlled trial, 92 men and women with abdominal obesity and relatively low HDL-cholesterol concentrations were assigned to sequences of 5 predetermined isoenergetic diets of 4 wk each separated by 4-wk washouts: 2 diets rich in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (SFAs: 5.8%, MUFAs: 19.6%); a polyunsaturated fatty acid (PUFA)-rich diet (SFAs: 5.8%, PUFAs: 11.5%); and a low-fat, high-carbohydrate diet (fat: 25%, SFAs: 5.8%).Results: Serum HDL-cholesterol concentrations were similar after the cheese and butter diets but were significantly higher than after the carbohydrate diet (+3.8% and +4.7%, respectively; P < 0.05 for both). LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%, P < 0.05) but were higher than after the carbohydrate (+2.6%), MUFA (+5.3%), and PUFA (+12.3%) diets (P < 0.05 for all). LDL-cholesterol concentrations after the butter diet also increased significantly (from +6.1% to +16.2%, P < 0.05) compared with the carbohydrate, MUFA, and PUFA diets. The LDL-cholesterol response to treatment was significantly modified by baseline values (P-interaction = 0.02), with the increase in LDL cholesterol being significantly greater with butter than with cheese only among individuals with high baseline LDL-cholesterol concentrations. There was no significant difference between all diets on inflammation markers, blood pressure, and insulin-glucose homeostasis.Conclusions: The results of our study suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol but differentially modifies LDL-cholesterol concentrations compared with the effects of carbohydrates, MUFAs, and PUFAs, particularly in individuals with high LDL cholesterol. In contrast, SFAs from either cheese or butter have no significant effects on several other nonlipid cardiometabolic risk factors. This trial was registered at clinicaltrials.gov as NCT02106208.
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Affiliation(s)
- Didier Brassard
- Institute of Nutrition and Functional Foods.,School of Nutrition
| | | | - Janie Allaire
- Institute of Nutrition and Functional Foods.,School of Nutrition
| | - Ethendhar Rajendiran
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and
| | - Yongbo She
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and
| | - Vanu Ramprasath
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and
| | - Iris Gigleux
- Institute of Nutrition and Functional Foods.,School of Nutrition
| | | | - Emile Levy
- Institute of Nutrition and Functional Foods.,CHU Sainte-Justine Research Center, Montréal, Canada
| | - Angelo Tremblay
- Institute of Nutrition and Functional Foods.,Department of Kinesiology, Faculty of Medicine, and
| | - Peter Jh Jones
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and
| | - Patrick Couture
- Institute of Nutrition and Functional Foods.,Centre Hospitalier Universitaire (CHU) de Quebec Research Center, Laval University, Quebec, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods, .,School of Nutrition
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28
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Pedersen JI, Kirkhus B. Do SFAs in cheese have properties different from those in other foods? Am J Clin Nutr 2017; 105:1017. [PMID: 28373313 DOI: 10.3945/ajcn.116.147686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Jan Ivar Pedersen
- From the Institute of Basic Medical Sciences, Department of Nutrition, University of Oslo, Oslo, Norway (JIP, e-mail: ); and Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Ås, Norway (BK)
| | - Bente Kirkhus
- From the Institute of Basic Medical Sciences, Department of Nutrition, University of Oslo, Oslo, Norway (JIP, e-mail: ); and Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Ås, Norway (BK)
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29
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Feeney EL, O'Sullivan A, Nugent AP, McNulty B, Walton J, Flynn A, Gibney ER. Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey. Nutr Diabetes 2017; 7:e243. [PMID: 28218736 PMCID: PMC5360859 DOI: 10.1038/nutd.2016.54] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 10/25/2016] [Accepted: 11/21/2016] [Indexed: 01/11/2023] Open
Abstract
Background: Studies examining the association between dairy consumption and metabolic health have shown mixed results. This may be due, in part, to the use of different definitions of dairy, and to single types of dairy foods examined in isolation. Objective: The objective of the study was to examine associations between dairy food intake and metabolic health, identify patterns of dairy food consumption and determine whether dairy dietary patterns are associated with outcomes of metabolic health, in a cross-sectional survey. Design: A 4-day food diary was used to assess food and beverage consumption, including dairy (defined as milk, cheese, yogurt, cream and butter) in free-living, healthy Irish adults aged 18–90 years (n=1500). Fasting blood samples (n=897) were collected, and anthropometric measurements taken. Differences in metabolic health markers across patterns and tertiles of dairy consumption were tested via analysis of covariance. Patterns of dairy food consumption, of different fat contents, were identified using cluster analysis. Results: Higher (total) dairy was associated with lower body mass index, %body fat, waist circumference and waist-to-hip ratio (P<0.001), and lower systolic (P=0.02) and diastolic (P<0.001) blood pressure. Similar trends were observed when milk and yogurt intakes were considered separately. Higher cheese consumption was associated with higher C-peptide (P<0.001). Dietary pattern analysis identified three patterns (clusters) of dairy consumption; 'Whole milk', 'Reduced fat milks and yogurt' and 'Butter and cream'. The 'Reduced fat milks and yogurt' cluster had the highest scores on a Healthy Eating Index, and lower-fat and saturated fat intakes, but greater triglyceride levels (P=0.028) and total cholesterol (P=0.015). conclusion: Overall, these results suggest that while milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association. Conclusion: Overall, these results suggest that although milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association.
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Affiliation(s)
- E L Feeney
- UCD Institute of Food and Health, Science Centre South, University College Dublin, Dublin, Ireland.,Food for Health Ireland, University College Dublin, Dublin, Ireland
| | - A O'Sullivan
- UCD Institute of Food and Health, Science Centre South, University College Dublin, Dublin, Ireland
| | - A P Nugent
- UCD Institute of Food and Health, Science Centre South, University College Dublin, Dublin, Ireland.,Food for Health Ireland, University College Dublin, Dublin, Ireland
| | - B McNulty
- UCD Institute of Food and Health, Science Centre South, University College Dublin, Dublin, Ireland
| | - J Walton
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | - A Flynn
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | - E R Gibney
- UCD Institute of Food and Health, Science Centre South, University College Dublin, Dublin, Ireland.,Food for Health Ireland, University College Dublin, Dublin, Ireland
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Hjerpsted J, Tholstrup T. Cheese and Cardiovascular Disease Risk: A Review of the Evidence and Discussion of Possible Mechanisms. Crit Rev Food Sci Nutr 2017; 56:1389-403. [PMID: 25603014 DOI: 10.1080/10408398.2013.769197] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Currently, the effect of dairy products on cardiovascular risk is a topic much debated and with conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting the intake of cheese and risk of CVD or risk markers of CVD represent four human intervention studies, nine prospective studies, one prospective case-cohort study, one prospective nested case-control study, five case-control studies, five cross-sectional studies and three correlation studies. The possible mechanisms that may be of importance include calcium, protein, fermentation and the fatty acid composition of cheese. Results from four prospective studies reported no association between cheese intake and CVD risk, whereas one reported an increased risk, two reported a decreased risk and one reported no association in men but a decreased risk in women. In addition, results from four intervention studies indicated no harmful effect on cholesterol concentrations when comparing fat intake from cheese with fat from butter. The underlying mechanisms for these findings still need to be elucidated.
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Affiliation(s)
| | - Tine Tholstrup
- a Department of Nutrition, Exercise and Sports, Faculty of Science , University of Copenhagen , Frederiksberg , Denmark
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31
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Laird E, Casey MC, Ward M, Hoey L, Hughes CF, McCarroll K, Cunningham C, Strain JJ, McNulty H, Molloy AM. Dairy Intakes in Older Irish Adults and Effects on Vitamin Micronutrient Status: Data from the TUDA Study. J Nutr Health Aging 2017; 21:954-961. [PMID: 29083435 DOI: 10.1007/s12603-016-0845-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND Consumption of dairy products has been associated with positive health outcomes including a lower risk of hypertension, improved bone health and a reduction in the risk of type 2 diabetes. The suggested dairy intake for health in older adults is three servings per day but recent analysis of the NHANES data for older adults reported 98% were not meeting these recommendations. No studies have investigated the consequences of such declines in the dairy intakes of Irish older adults and the subsequent effects on vitamin micronutrient status. OBJECTIVES To study the daily dairy intakes of older Irish adults and to examine how the frequency of dairy food consumption affects vitamin micronutrient status. METHODS Participants (n 4,317) were from the Trinity Ulster Department of Agriculture (TUDA) Study, a large study of older Irish adults (aged >60 yrs) designed to investigate gene-nutrient interactions in the development of chronic diseases of aging. The daily intake portion for milk, cheese and yoghurt was calculated from food frequency questionnaire (FFQ) responses. Blood samples were analysed for vitamin biomarkers as follows: vitamin B12 (total serum cobalamin and holotranscobalamin (holoTC)), folate (red cell folate (RCF) and serum folate), vitamin B2 (erythrocyte glutathione reductase activation coefficient (EGRac)), vitamin B6 (serum pyridoxal phosphate) and vitamin D (serum 25(OH)D). RESULTS The mean total reported dairy intake was 1.16 (SD 0.79) portions per day with males consuming significantly fewer total dairy portions compared to females (1.07 vs 1.21 respectively) (P<0.05). There was no significant difference in total daily dairy serving intakes by age decade (60-69, 70-79, >80 yrs). Overall, only 3.5% of the total population (n 151) achieved the recommended daily dairy intake of three or more servings per day. A significantly higher proportion of females (4%) compared to males (2.4%) met these dairy requirements (P=0.011). Blood concentrations of vitamin B12 biomarkers, RCF, vitamin B2 and vitamin B6 were significantly worse in those with the lowest tertile of dairy intake (0-0.71 servings) compared to those in the highest tertile (1.50-4.50 servings) (P<0.05). CONCLUSION This study found that more than 96% of the older adults sampled did not meet current daily dairy intake recommendations. The study is the largest to-date examining dairy intakes in older Irish adults, and provides evidence that daily dairy intakes (in particular yogurt) contribute significantly to the B-vitamin and vitamin D biomarker status of older adults. These results suggest that older adults who are already vulnerable to micronutrient inadequacies, are forgoing the nutritional advantages of vitamin-rich dairy products.
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Affiliation(s)
- E Laird
- E. Laird, School of Biochemistry and Immunology, Trinity College Dublin, Ireland,
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32
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Thorning TK, Raben A, Bendsen NT, Jørgensen HH, Kiilerich P, Ardö Y, Lorenzen JK, Kristiansen K, Astrup A. Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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33
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Raziani F, Tholstrup T, Kristensen MD, Svanegaard ML, Ritz C, Astrup A, Raben A. High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial. Am J Clin Nutr 2016; 104:973-981. [PMID: 27557654 DOI: 10.3945/ajcn.116.134932] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Accepted: 07/12/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese. However, the negative effect of regular-fat cheese is still under debate. OBJECTIVES The aim was to compare the effects of regular-fat cheese with an equal amount of reduced-fat cheese and an isocaloric amount of carbohydrate-rich foods on LDL cholesterol and risk factors for the metabolic syndrome (MetS). DESIGN The study was a 12-wk randomized parallel intervention preceded by a 2-wk run-in period. A total of 164 subjects with ≥2 MetS risk factors were randomly allocated to 1 of 3 intervention groups: regular-fat cheese (REG), reduced-fat cheese (RED), or a no-cheese, carbohydrate control (CHO) group. Subjects in the REG and RED groups replaced part of their daily habitual diet with 80 g cheese/10 MJ, whereas subjects in the CHO group did the same with bread and jam corresponding to 90 g and 25 g/10 MJ, respectively. RESULTS A total of 139 subjects completed the intervention. The primary outcome, LDL cholesterol, was not significantly different between the REG and RED diets or between the REG and CHO diets. There was no significant difference in HDL cholesterol between the REG and RED diets, but HDL cholesterol tended to be higher with the REG diet than with the CHO diet (0.06 ± 0.03 mmol/L; P = 0.07). Insulin, glucose, and triacylglycerol concentrations as well as blood pressure and waist circumference did not differ significantly between the 3 diets. CONCLUSION A high daily intake of regular-fat cheese for 12 wk did not alter LDL cholesterol or MetS risk factors differently than an equal intake of reduced-fat cheese or an isocaloric amount of carbohydrate-rich foods. This trial was registered at www.clinicaltrials.gov as NCT02616471.
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Affiliation(s)
- Farinaz Raziani
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Tine Tholstrup
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Marlene D Kristensen
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Matilde L Svanegaard
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Christian Ritz
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Arne Astrup
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
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Abstract
Prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.
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Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0288-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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36
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Thorning TK, Raziani F, Bendsen NT, Astrup A, Tholstrup T, Raben A. Diets with high-fat cheese, high-fat meat, or carbohydrate on cardiovascular risk markers in overweight postmenopausal women: a randomized crossover trial. Am J Clin Nutr 2015; 102:573-81. [PMID: 26178720 DOI: 10.3945/ajcn.115.109116] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Accepted: 06/18/2015] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Heart associations recommend limited intake of saturated fat. However, effects of saturated fat on low-density lipoprotein (LDL)-cholesterol concentrations and cardiovascular disease risk might depend on nutrients and specific saturated fatty acids (SFAs) in food. OBJECTIVE We explored the effects of cheese and meat as sources of SFAs or isocaloric replacement with carbohydrates on blood lipids, lipoproteins, and fecal excretion of fat and bile acids. DESIGN The study was a randomized, crossover, open-label intervention in 14 overweight postmenopausal women. Three full-diet periods of 2-wk duration were provided separated by 2-wk washout periods. The isocaloric diets were as follows: 1) a high-cheese (96-120-g) intervention [i.e., intervention containing cheese (CHEESE)], 2) a macronutrient-matched nondairy, high-meat control [i.e., nondairy control with a high content of high-fat processed and unprocessed meat in amounts matching the saturated fat content from cheese in the intervention containing cheese (MEAT)], and 3) a nondairy, low-fat, high-carbohydrate control (i.e., nondairy low-fat control in which the energy from cheese fat and protein was isocalorically replaced by carbohydrates and lean meat (CARB). RESULTS The CHEESE diet caused a 5% higher high-density lipoprotein (HDL)-cholesterol concentration (P = 0.012), an 8% higher apo A-I concentration (P < 0.001), and a 5% lower apoB:apo A-I ratio (P = 0.008) than did the CARB diet. Also, the MEAT diet caused an 8% higher HDL-cholesterol concentration (P < 0.001) and a 4% higher apo A-I concentration (P = 0.033) than did the CARB diet. Total cholesterol, LDL cholesterol, apoB, and triacylglycerol were similar with the 3 diets. Fecal fat excretion was 1.8 and 0.9 g higher with the CHEESE diet than with CARB and MEAT diets (P < 0.001 and P = 0.004, respectively) and 0.9 g higher with the MEAT diet than with the CARB diet (P = 0.005). CHEESE and MEAT diets caused higher fecal bile acid excretion than did the CARB diet (P < 0.05 and P = 0.006, respectively). The dominant type of bile acids excreted differed between CHEESE and MEAT diets. CONCLUSIONS Diets with cheese and meat as primary sources of SFAs cause higher HDL cholesterol and apo A-I and, therefore, appear to be less atherogenic than is a low-fat, high-carbohydrate diet. Also, our findings confirm that cheese increases fecal fat excretion. This trial was registered at clinicaltrials.gov as NCT01739153.
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Affiliation(s)
- Tanja K Thorning
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
| | - Farinaz Raziani
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
| | - Nathalie T Bendsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
| | - Tine Tholstrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark
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Nilsen R, Høstmark AT, Haug A, Skeie S. Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial. Food Nutr Res 2015; 59:27651. [PMID: 26294049 PMCID: PMC4543447 DOI: 10.3402/fnr.v59.27651] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 05/26/2015] [Accepted: 06/18/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Cheese is generally rich in saturated fat, which is associated with increased risk for cardiovascular diseases. Nevertheless, recent reports suggest that cheese may be antiatherogenic. OBJECTIVE The goal of this study was to assess whether intake of two types of Norwegian cheese, with widely varying fat and calcium content, might influence factors of the metabolic syndrome and serum cholesterol levels differently. DESIGN A total of 153 participants were randomized to one of three groups: Gamalost(®), a traditional fat- and salt-free Norwegian cheese (50 g/day), Gouda-type cheese with 27% fat (80 g/day), and a control group with a limited cheese intake. Blood samples, anthropometric measurements, blood pressure, and questionnaires about lifestyle and diet were obtained at inclusion and end. RESULTS At baseline, there were no differences between the groups in relevant baseline characteristics, mean age 43, 52.3% female. After 8 weeks' intervention, there were no changes in any of the metabolic syndrome factors between the intervention groups compared with the control group. There were no increases in total- or LDL cholesterol in the cheese groups compared with the control. Stratified analysis showed that those in the Gouda group with metabolic syndrome at baseline had significant reductions in total cholesterol at the end of the trial compared with control (-0.70 mmol/L, p=0.013), and a significantly higher reduction in mean triglycerides. In the Gamalost group, those who had high total cholesterol at baseline had a significant reduction in total cholesterol compared with control (-0.40 mmol/L, p=0.035). CONCLUSIONS In conclusion, cholesterol levels did not increase after high intake of 27% fat Gouda-type cheese over 8 weeks' intervention, and stratified analysis showed that participants with metabolic syndrome had reduced cholesterol at the end of the trial.
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Affiliation(s)
- Rita Nilsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway;
| | - Arne Torbjørn Høstmark
- Section of Preventive Medicine and Epidemiology, Institute of Health and Society, University of Oslo, Oslo, Norway
| | - Anna Haug
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway
| | - Siv Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
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Engel S, Tholstrup T. Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet. Am J Clin Nutr 2015; 102:309-15. [PMID: 26135349 DOI: 10.3945/ajcn.115.112227] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Accepted: 05/26/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge. OBJECTIVE We compared the effects of moderate butter intake, moderate olive oil intake, and a habitual diet on blood lipids, high-sensitivity C-reactive protein (hsCRP), glucose, and insulin. DESIGN The study was a controlled, double-blinded, randomized 2 × 5-wk crossover dietary intervention study with a 14-d run-in period during which subjects consumed their habitual diets. The study included 47 healthy men and women (mean ± SD total cholesterol: 5.22 ± 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil. RESULTS Study subjects were 70% women with a mean age and body mass index (in kg/m²) of 40.4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P < 0.05) and the run-in period (P < 0.005 and P < 0.05, respectively) and increased HDL cholesterol compared with the run-in period (P < 0.05). No difference in effects was observed for triacylglycerol, hsCRP, insulin, and glucose concentrations. The intake of saturated fatty acids was significantly higher in the butter period than in the olive oil and run-in periods (P < 0.0001). CONCLUSIONS Moderate intake of butter resulted in increases in total cholesterol and LDL cholesterol compared with the effects of olive oil intake and a habitual diet (run-in period). Furthermore, moderate butter intake was also followed by an increase in HDL cholesterol compared with the habitual diet. We conclude that hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population.
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Affiliation(s)
- Sara Engel
- Department of Nutrition, Exercise, and Sports, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Tine Tholstrup
- Department of Nutrition, Exercise, and Sports, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
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Thorning TK, Bendsen NT, Jensen SK, Ardö Y, Tholstrup T, Astrup A, Raben A. Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs. J Nutr 2015; 145:1453-8. [PMID: 25948784 DOI: 10.3945/jn.115.210716] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2015] [Accepted: 04/03/2015] [Indexed: 01/06/2023] Open
Abstract
BACKGROUND Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening. OBJECTIVE The objective of this study was to investigate by means of a porcine model how cheeses with different ripening times affect blood glucose, insulin, and lipid concentrations and fecal-fat excretion. METHODS A parallel-arm randomized intervention study with 36 Landrace × Yorkshire × Duroc crossbred 3-mo-old female pigs was conducted. The pigs were fed a 21-d butter-rich run-in diet (143 g of butter/kg diet), followed by a 14-d intervention with 1 of 3 isocaloric diets: 4-mo ripened cheddar (4-MRC) diet, 14-mo ripened cheddar (14-MRC) diet, or 24-mo ripened cheddar (24-MRC) diet (350 g of cheese/kg diet). Serum cholesterol, triglycerides, HDL cholesterol, LDL cholesterol, and insulin; plasma nonesterified fatty acids (NEFAs) and glucose; fecal-fat excretion; and body weight were measured. RESULTS Plasma NEFAs were lower in the 24-MRC (201 ± 26 μEq/L) and in the 14-MRC (171 ± 19 μEq/L) diet groups than in the 4-MRC diet group (260 ± 27 μEq/L; P = 0.044 and P = 0.001). Serum insulin was lower in the 24-MRC diet group (1.04 ± 0.09 mmol/L) than in the 4-MRC diet group (1.44 ± 0.14 mmol/L; P = 0.002), but intermediate and not different from either in the 14-MRC diet group (1.25 ± 0.11 mmol/L). Likewise, homeostasis model assessment of insulin resistance was lower in the 24-MRC diet group (0.030 ± 0.003) than in the 4-MRC diet group (0.041 ± 0.005; P < 0.01), but intermediate and not different from either in the 14-MRC group (0.036 ± 0.004). CONCLUSIONS Intake of long-term ripened cheddar improved indicators of insulin sensitivity in growing pigs compared with short-term ripened cheddar. This may also be important for human health.
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Affiliation(s)
| | | | - Søren K Jensen
- Department of Animal Science, Aarhus University, Aarhus, Denmark
| | - Ylva Ardö
- Food Science, University of Copenhagen, Copenhagen, Denmark; and
| | | | - Arne Astrup
- Departments of Nutrition, Exercise and Sports, and
| | - Anne Raben
- Departments of Nutrition, Exercise and Sports, and
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Rosqvist F, Smedman A, Lindmark-Månsson H, Paulsson M, Petrus P, Straniero S, Rudling M, Dahlman I, Risérus U. Potential role of milk fat globule membrane in modulating plasma lipoproteins, gene expression, and cholesterol metabolism in humans: a randomized study. Am J Clin Nutr 2015; 102:20-30. [PMID: 26016870 DOI: 10.3945/ajcn.115.107045] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Accepted: 04/22/2015] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Butter is rich in saturated fat [saturated fatty acids (SFAs)] and can increase plasma low density lipoprotein (LDL) cholesterol, which is a major risk factor for cardiovascular disease. However, compared with other dairy foods, butter is low in milk fat globule membrane (MFGM) content, which encloses the fat. We hypothesized that different dairy foods may have distinct effects on plasma lipids because of a varying content of MFGM. OBJECTIVE We aimed to investigate whether the effects of milk fat on plasma lipids and cardiometabolic risk markers are modulated by the MFGM content. DESIGN The study was an 8-wk, single-blind, randomized, controlled isocaloric trial with 2 parallel groups including overweight men and women (n = 57 randomly assigned). For the intervention, subjects consumed 40 g milk fat/d as either whipping cream (MFGM diet) or butter oil (control diet). Intervention foods were matched for total fat, protein, carbohydrates, and calcium. Subjects were discouraged from consuming any other dairy products during the study. Plasma markers of cholesterol absorption and hepatic cholesterol metabolism were assessed together with global gene-expression analyses in peripheral blood mononuclear cells. RESULTS As expected, the control diet increased plasma lipids, whereas the MFGM diet did not [total cholesterol (±SD): +0.30 ± 0.49 compared with -0.04 ± 0.49 mmol/L, respectively (P = 0.024); LDL cholesterol: +0.36 ± 0.50 compared with +0.04 ± 0.36 mmol/L, respectively (P = 0.024); apolipoprotein B:apolipoprotein A-I ratio: +0.03 ± 0.09 compared with -0.05 ± 0.10 mmol/L, respectively (P = 0.007); and non-HDL cholesterol: +0.24 ± 0.49 compared with -0.14 ± 0.51 mmol/L, respectively (P = 0.013)]. HDL-cholesterol, triglyceride, sitosterol, lathosterol, campesterol, and proprotein convertase subtilisin/kexin type 9 plasma concentrations and fatty acid compositions did not differ between groups. Nineteen genes were differentially regulated between groups, and these genes were mostly correlated with lipid changes. CONCLUSIONS In contrast to milk fat without MFGM, milk fat enclosed by MFGM does not impair the lipoprotein profile. The mechanism is not clear although suppressed gene expression by MFGM correlated inversely with plasma lipids. The food matrix should be considered when evaluating cardiovascular aspects of different dairy foods. This trial was registered at clinicaltrials.gov as NCT01767077.
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Affiliation(s)
- Fredrik Rosqvist
- Clinical Nutrition and Metabolism, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
| | - Annika Smedman
- Clinical Nutrition and Metabolism, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden; Dairy Sweden, Stockholm, Sweden
| | - Helena Lindmark-Månsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden; Dairy Sweden, Stockholm, Sweden
| | - Marie Paulsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Paul Petrus
- Department of Medicine, Karolinska Institute, Huddinge, Sweden
| | - Sara Straniero
- Metabolism Unit, Department of Endocrinology, Metabolism and Diabetes, and KI/AZ Integrated CardioMetabolic Center, Department of Medicine, and Molecular Nutrition Unit, Center for Innovative Medicine, Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden; and
| | - Mats Rudling
- Metabolism Unit, Department of Endocrinology, Metabolism and Diabetes, and KI/AZ Integrated CardioMetabolic Center, Department of Medicine, and Molecular Nutrition Unit, Center for Innovative Medicine, Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden; and
| | - Ingrid Dahlman
- Department of Medicine, Karolinska Institute, Huddinge, Sweden
| | - Ulf Risérus
- Clinical Nutrition and Metabolism, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden;
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Cornelli U, Bondiolotti G, Battelli G, Zanoni G, Finco A, Recchia M. Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model. Int J Food Sci Nutr 2015; 66:383-90. [DOI: 10.3109/09637486.2015.1024205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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de Goede J, Geleijnse JM, Ding EL, Soedamah-Muthu SS. Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Nutr Rev 2015; 73:259-75. [DOI: 10.1093/nutrit/nuu060] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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Siri-Tarino PW, Chiu S, Bergeron N, Krauss RM. Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment. Annu Rev Nutr 2015; 35:517-43. [PMID: 26185980 PMCID: PMC4744652 DOI: 10.1146/annurev-nutr-071714-034449] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The effects of saturated fatty acids (SFAs) on cardiovascular disease (CVD) risk are modulated by the nutrients that replace them and their food matrices. Replacement of SFAs with polyunsaturated fatty acids has been associated with reduced CVD risk, although there is heterogeneity in both fatty acid categories. In contrast, replacement of SFAs with carbohydrates, particularly sugar, has been associated with no improvement or even a worsening of CVD risk, at least in part through effects on atherogenic dyslipidemia, a cluster of traits including small, dense low-density lipoprotein particles. The effects of dietary SFAs on insulin sensitivity, inflammation, vascular function, and thrombosis are less clear. There is growing evidence that SFAs in the context of dairy foods, particularly fermented dairy products, have neutral or inverse associations with CVD. Overall dietary patterns emphasizing vegetables, fish, nuts, and whole versus processed grains form the basis of heart-healthy eating and should supersede a focus on macronutrient composition.
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Affiliation(s)
- Patty W. Siri-Tarino
- Atherosclerosis Research Program, Children’s Hospital Oakland Research Institute, Oakland, California 94609
| | - Sally Chiu
- Atherosclerosis Research Program, Children’s Hospital Oakland Research Institute, Oakland, California 94609
| | - Nathalie Bergeron
- Atherosclerosis Research Program, Children’s Hospital Oakland Research Institute, Oakland, California 94609
- College of Pharmacy, Touro University California, Vallejo, California 94594
| | - Ronald M. Krauss
- Atherosclerosis Research Program, Children’s Hospital Oakland Research Institute, Oakland, California 94609
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Is there a linear relationship between the dose of ruminant trans-fatty acids and cardiovascular risk markers in healthy subjects: results from a systematic review and meta-regression of randomised clinical trials. Br J Nutr 2014; 112:1914-22. [PMID: 25345440 PMCID: PMC4301193 DOI: 10.1017/s0007114514002578] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effects of ruminant (R) trans-fatty acids (TFA) on the risk of CVD are still under debate. It could be argued that the lack of the effect of R-TFA may be the result of the small amount of their intake. Taking into consideration the growing available data from intervention studies, we carried out a systematic review and meta-regression to assess the impact of R-TFA intake levels on changes in the total cholesterol: HDL-cholesterol (TC:HDL-C) ratio. A systematic review of the literature was conducted and thirteen randomised clinical trials were included, yielding a total of twenty-three independent experimental groups of subjects. A univariate random-effects meta-regression approach was used to quantify the relationship between the dose of R-TFA and changes in the TC:HDL-C ratio. To consider several potential modifiers such as subject and dietary characteristics, a multivariate regression analysis was performed. We found no relationship between R-TFA intake levels of up to 4·19 % of daily energy intake (EI) and changes in cardiovascular risk factors such as TC:HDL-C and LDL-cholesterol (LDL-C):HDL-C ratios. In addition, a multivariate regression analysis that included other dietary variables, as well as subject baseline characteristics, confirmed that doses of R-TFA did not significantly influence the changes in the lipid ratio. Our findings showed that doses of R-TFA did not influence the changes in the ratios of plasma TC:HDL-C and LDL-C:HDL-C. These data suggest that TFA from natural sources, at least at the current levels of intake and up to 4·19 % EI, have no adverse effects on these key CVD risk markers in healthy people.
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Schlienger JL, Paillard F, Lecerf JM, Romon M, Bonhomme C, Schmitt B, Donazzolo Y, Defoort C, Mallmann C, Le Ruyet P, Bresson JL. Effect on blood lipids of two daily servings of Camembert cheese. An intervention trial in mildly hypercholesterolemic subjects. Int J Food Sci Nutr 2014; 65:1013-8. [DOI: 10.3109/09637486.2014.945156] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Irvin MR, Zhi D, Aslibekyan S, Claas SA, Absher DM, Ordovas JM, Tiwari HK, Watkins S, Arnett DK. Genomics of post-prandial lipidomic phenotypes in the Genetics of Lipid lowering Drugs and Diet Network (GOLDN) study. PLoS One 2014; 9:e99509. [PMID: 24905834 PMCID: PMC4048279 DOI: 10.1371/journal.pone.0099509] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Accepted: 05/15/2014] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Increased postprandial lipid (PPL) response to dietary fat intake is a heritable risk factor for cardiovascular disease (CVD). Variability in postprandial lipids results from the complex interplay of dietary and genetic factors. We hypothesized that detailed lipid profiles (eg, sterols and fatty acids) may help elucidate specific genetic and dietary pathways contributing to the PPL response. METHODS AND RESULTS We used gas chromatography mass spectrometry to quantify the change in plasma concentration of 35 fatty acids and 11 sterols between fasting and 3.5 hours after the consumption of a high-fat meal (PPL challenge) among 40 participants from the GOLDN study. Correlations between sterols, fatty acids and clinical measures were calculated. Mixed linear regression was used to evaluate associations between lipidomic profiles and genomic markers including single nucleotide polymorphisms (SNPs) and methylation markers derived from the Affymetrix 6.0 array and the Illumina Methyl450 array, respectively. After the PPL challenge, fatty acids increased as well as sterols associated with cholesterol absorption, while sterols associated with cholesterol synthesis decreased. PPL saturated fatty acids strongly correlated with triglycerides, very low-density lipoprotein, and chylomicrons. Two SNPs (rs12247017 and rs12240292) in the sorbin and SH3 domain containing 1 (SORBS1) gene were associated with b-Sitosterol after correction for multiple testing (P≤4.5*10(-10)). SORBS1 has been linked to obesity and insulin signaling. No other markers reached the genome-wide significance threshold, yet several other biologically relevant loci are highlighted (eg, PRIC285, a co-activator of PPARa). CONCLUSIONS Integration of lipidomic and genomic data has the potential to identify new biomarkers of CVD risk.
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Affiliation(s)
- Marguerite R. Irvin
- Department of Epidemiology, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- * E-mail:
| | - Degui Zhi
- Department of Biostatistics, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Stella Aslibekyan
- Department of Epidemiology, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Steven A. Claas
- Department of Epidemiology, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Devin M. Absher
- HudsonAlpha Institute for Biotechnology, Huntsville, Alabama, United States of America
| | - Jose M. Ordovas
- Department of Epidemiology, Atherothrombosis and Imaging, Centro Nacional de Investigaciones Cardiovasculares, Madrid, Spain
- Instituto Madrileño de Estudios Avanzados Alimentacion, Madrid, Spain
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, United States of America
| | - Hemant K. Tiwari
- Department of Biostatistics, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Steve Watkins
- Metabolon, Lipomics Division, Research Triangle Park, North Carolina, United States of America
| | - Donna K. Arnett
- Department of Epidemiology, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
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Sadeghi M, Khosravi-Boroujeni H, Sarrafzadegan N, Asgary S, Roohafza H, Gharipour M, Sajjadi F, Khalesi S, Rafieian-Kopaei M. Cheese consumption in relation to cardiovascular risk factors among Iranian adults- IHHP Study. Nutr Res Pract 2014; 8:336-41. [PMID: 24944780 PMCID: PMC4058569 DOI: 10.4162/nrp.2014.8.3.336] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Revised: 03/10/2014] [Accepted: 04/03/2014] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND/OBJECTIVE It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.
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Affiliation(s)
- Masoumeh Sadeghi
- Cardiac Rehabilitation Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, 8187698191, Iran
| | - Hossein Khosravi-Boroujeni
- Griffith Health Institute, Griffith University, Gold Coast, QLD 4222, Australia. ; Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - Nizal Sarrafzadegan
- Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - Sedigheh Asgary
- Physiology research center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - HamidReza Roohafza
- Mental health department, Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - Mojgan Gharipour
- Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - Firouzeh Sajjadi
- Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan 8187698191, Iran
| | - Saman Khalesi
- Griffith Health Institute, Griffith University, Gold Coast, QLD 4222, Australia
| | - Mahmoud Rafieian-Kopaei
- Medical Plants Research Centre, Shahrekord University of Medical Sciences, Shahrekord 8136893669, Iran
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Hu D, Huang J, Wang Y, Zhang D, Qu Y. Dairy foods and risk of stroke: a meta-analysis of prospective cohort studies. Nutr Metab Cardiovasc Dis 2014; 24:460-469. [PMID: 24472634 DOI: 10.1016/j.numecd.2013.12.006] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 11/24/2013] [Accepted: 12/09/2013] [Indexed: 11/30/2022]
Abstract
BACKGROUND AND AIMS Epidemiological studies evaluating the association of dairy foods with risk of stroke have produced inconsistent results. We conducted a meta-analysis to summarize the evidence from prospective cohort studies regarding the association between dairy foods and risk of stroke. METHODS AND RESULTS Pertinent studies were identified by searching Embase (1950-November, 2013), Web of Knowledge (1950-November, 2013) and Pubmed (1945-November, 2013). Random-effect model was used to combine the results. Dose-response relationship was assessed by restricted cubic spline. Eighteen separate results from fifteen prospective cohort studies, with 28,138 stroke events among 764,635 participants, were included. Total dairy [relative risk (95% CI): 0.88 (0.82-0.94)], low-fat dairy [0.91 (0.85-0.97)], fermented milk [0.80 (0.71-0.89)] and cheese [0.94 (0.89-0.995)] were significantly associated with reduced risk of stroke, but whole/high-fat dairy, nonfermented milk, butter and cream were not significantly associated with risk of stroke. Stronger association was found for stroke mortality than incidence, and for studies conducted in Asia than Europe, while the association did not differ significantly by sex. Limited data did not find any significant association with either ischemic or hemorrhagic stroke. A non-linear dose-response relationship (P = 2.80*10(-13)) between milk and risk of stroke was found, and the relative risk of stroke was 0.88 (0.86-0.91), 0.82 (0.79-0.86), 0.83 (0.79-0.86), 0.85 (0.81-0.89), 0.86 (0.82-0.91), 0.91 (0.84-0.98) and 0.94 (0.86-1.02) for 100, 200, 300, 400, 500, 600 and 700 ml/day of milk, respectively. CONCLUSIONS Dairy foods might be inversely associated with the risk of stroke.
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Affiliation(s)
- D Hu
- Intensive Care Unit, Qingdao Municipal Hospital, Qingdao, China
| | - J Huang
- Intensive Care Unit, Qingdao Municipal Hospital, Qingdao, China
| | - Y Wang
- Intensive Care Unit, Hiser Medical Center, Qingdao, China
| | - D Zhang
- Department of Epidemiology and Health Statistics, The Medical College of Qingdao University, Qingdao, China
| | - Y Qu
- Intensive Care Unit, Qingdao Municipal Hospital, Qingdao, China.
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Visioli F, Strata A. Milk, dairy products, and their functional effects in humans: a narrative review of recent evidence. Adv Nutr 2014; 5:131-43. [PMID: 24618755 PMCID: PMC3951796 DOI: 10.3945/an.113.005025] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Milk is a widely consumed beverage that is essential to the diet of several millions of people worldwide because it provides important macro- and micronutrients. Milk is recognized as being useful during childhood and adolescence because of its composition; however, its relatively high saturated fat proportion raises issues of potential detrimental effects, namely on the cardiovascular system. This review evaluates the most recent literature on dairy and human health, framed within epidemiologic, experimental, and biochemical evidence. As an example, the effects of milk (notably skimmed milk) on body weight appear to be well documented, and the conclusions of the vast majority of published studies indicate that dairy consumption does not increase cardiovascular risk or the incidence of some cancers. Even though the available evidence is not conclusive, some studies suggest that milk and its derivatives might actually be beneficial to some population segments. Although future studies will help elucidate the role of milk and dairy products in human health, their use within a balanced diet should be considered in the absence of clear contraindications.
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Affiliation(s)
- Francesco Visioli
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM+CSIC, Madrid, Spain
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Benatar JR, Jones E, White H, Stewart RAH. A randomized trial evaluating the effects of change in dairy food consumption on cardio-metabolic risk factors. Eur J Prev Cardiol 2013; 21:1376-86. [DOI: 10.1177/2047487313493567] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
| | - Emma Jones
- Green Lane Cardiovascular Service, Auckland City Hospital, New Zealand
| | - Harvey White
- Green Lane Cardiovascular Service, Auckland City Hospital, New Zealand
| | - Ralph AH Stewart
- Green Lane Cardiovascular Service, Auckland City Hospital, New Zealand
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