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Lv Y, Aihemaiti G, Guo H. Effect of Dietary Approaches to Stop Hypertension (DASH) on Patients with Metabolic Syndrome and Its Potential Mechanisms. Diabetes Metab Syndr Obes 2024; 17:3103-3110. [PMID: 39206416 PMCID: PMC11350064 DOI: 10.2147/dmso.s477739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Accepted: 08/02/2024] [Indexed: 09/04/2024] Open
Abstract
Metabolic syndrome (MS) is more prevalent in chronic diseases and, if left untreated, can lead to serious consequences, such as cardiovascular disease (CVD), cerebrovascular disease and type 2 diabetes, which have become significant public health issues globally. Metabolic syndrome is significantly influenced by the daily diet of patients. The dietary approaches to stop hypertension (DASH) diet, originally designed to prevent or control hypertension, offers additional metabolic benefits due to its nutrient composition. The DASH diet recommends the intake of potassium, magnesium, calcium and fibre while limiting total fat, saturated fat and sodium, which is beneficial for patients with MS. Due to its limited fat content and high levels of fibre and calcium, individuals following the DASH diet are less prone to being overweight and obese and have lower concentrations of total and low-density lipoprotein cholesterol. Moreover, the DASH diet can reduce blood pressure and is effective in correcting glucose and insulin abnormalities. This review comprehensively summarises the health benefits of the DASH diet on the risk factors of MS and describes the potential mechanisms based on available evidence.
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Affiliation(s)
- Yangting Lv
- Department of Neurology, the Second Affiliated Hospital of Zhejiang Chinese Medical University, Hangzhou City, Zhejiang Province, 311500, People’s Republic of China
| | - Guliziba Aihemaiti
- Department of Medicine, Changji Branch of the First Affiliated Hospital of Xinjiang Medical University, Changji City, Xinjiang Province, 831100, People’s Republic of China
| | - Huirong Guo
- Department of Scientific Research and Teaching, Changji Branch of the First Affiliated Hospital of Xinjiang Medical University, Changji City, Xinjiang Province, 831100, People’s Republic of China
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Khalid N, Abdelrahim DN, Hanach N, AlKurd R, Khan M, Mahrous L, Radwan H, Naja F, Madkour M, Obaideen K, Khraiwesh H, Faris M. Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials. BMC Complement Med Ther 2023; 23:438. [PMID: 38049802 PMCID: PMC10696884 DOI: 10.1186/s12906-023-04257-5] [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: 05/05/2023] [Accepted: 11/14/2023] [Indexed: 12/06/2023] Open
Abstract
The effects of camel milk (CM) intake on lipid profile among patients with diabetes remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) aimed to calculate the effect size of CM intake on blood lipids among patients with type 1 (T1D) and type 2 (T2D) diabetes. We searched nine databases from inception until December 31, 2022, to identify relevant RCTs. Effect sizes for total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), very low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) were calculated and expressed using mean differences (MD) and confidence intervals (CI). Of 4,054 retrieved articles, 10 RCTs (a total of 347 participants aged 8-70 years, 60.5% male) were eligible for inclusion. The pooled results from a random-effects model showed statistically significant decreases in TC (MD - 21.69, 95% CI: 41.05, - 2.33; p = 0.03; I2=99%), TG (MD - 19.79, 95% CI: -36.16, - 3.42; p=0.02, I2=99%), and LDL (MD -11.92, CI: -20.57, -3.26; p = 0.007, I2=88%), and a significant increase in HDL (MD 10.37, 95% CI, 1.90, 18.84; p=0.02, I2=95%) in patients with diabetes supplemented with CM compared with usual care alone. Subgroup analysis revealed that only long-term interventions (> 6 months) elicited a significant reduction in TC levels and TG levels. Consumption of fresh CM by patients with diabetes resulted in significant reductions in TC, TG, and LDL levels, while showing a significant increase in HDL levels. Patients with T1D elicited a more beneficial effect in lowering TC, LDL, and TG levels and in increasing HDL levels than their corresponding partners with T2D. In conclusion, long-term consumption of CM for patients with diabetes, especially those with T1D, could be a useful adjuvant therapy to improve lipid profile alongside prescribed medications. However, the high heterogeneity in the included studies suggests that more RCTs with larger sample sizes and longer intervention durations are required to improve the robustness of the available evidence.
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Affiliation(s)
- Narmin Khalid
- Department of Nutrition and Dietetics, Bahrain Defense Force Royal Medical Services Hospital, Riffa, Bahrain
| | - Dana N Abdelrahim
- Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Nivine Hanach
- Care and Public Health Research Institute (CAPHRI), Maastricht University, Maastricht, 6211 LM, The Netherlands
| | - Refat AlKurd
- Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan
| | - Moien Khan
- Nutrition Studies Research Group, Department of Family Medicine, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain, UAE
- Primary Care, NHS Northwest London, TW3 3EB, London, UK
| | - Lana Mahrous
- Department of Health Sciences / Track of Clinical Nutrition, College of Health and Rehabilitation, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Hadia Radwan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Farah Naja
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE
| | - Mohamed Madkour
- Department of Medical Laboratory Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE
| | - Khaled Obaideen
- Center for Advanced Materials Research, University of Sharjah, Sharjah, UAE
| | - Husam Khraiwesh
- Department of Nutrition and Food Processing, College of Agricultural Technology, Al-Balqa University, Salt, Jordan
| | - MoezAlIslam Faris
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, Sharjah Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah, UAE.
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Althwab SA, Alamro SA, Al Abdulmonem W, Allemailem KS, Alarifi SA, Hamad EM. Fermented camel milk enriched with plant sterols improves lipid profile and atherogenic index in rats fed high -fat and -cholesterol diets. Heliyon 2022; 8:e10871. [PMID: 36237975 PMCID: PMC9552119 DOI: 10.1016/j.heliyon.2022.e10871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 08/27/2022] [Accepted: 09/28/2022] [Indexed: 11/30/2022] Open
Abstract
The current study was designed to explore the effect of fermented camel milk, plant sterols and their combination on the blood levels of sd-LDL and atherogenicity in rats fed on high-fat-cholesterol diets (HFC). Forty male Wistar rats were distributed into five groups: Normal control (NC), Positive control (PC, HFC), plant sterol (PS, HFC containing 1% (w/w) β-sitosterol:Stigmasterols; 9:1), FM (HFC containing 4% (w/w) lyophilized fermented camel milk), and PSFM (HFC containing 1% (w/w) plant sterols +4% (w/w) lyophilized fermented camel milk). Antioxidant activity showed that β-sitosterol had the highest radical scavenging activity, followed by fermented camel milk and stigmasterol (p < 0.05). Feeding rats on HFC for 8 weeks resulted in a significant (p < 0.05) increase in blood lipids of PC group compared with NC group. Administration of PS, FM, and PSFM resulted in a significant reduction in atherogenic index (50, 24.5, and 41.5 %, p < 0.05), and sd-LDL levels (73, 45, and 59%, p < 0.05), respectively. Only the FM group showed a significant reduction in triglycerides levels of rats. Administration of PS, FM and PSFM decreased serum MDA levels significantly by 58.7, 45.4, and 69% (p < 0.05), and increased total antioxidant capacity by 35.9, 84.8, and 38.3% (p < 0.05), respectively. This is the first report to the best of our knowledge that shows fermented camel milk enriched with plant sterol could reduce atherogenesis and cardiovascular diseases activity via inhibition of the status of small dense LDL and oxidative stress.
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Affiliation(s)
- Sami A. Althwab
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452 Buraidah, Saudi Arabia
| | - Samar A. Alamro
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452 Buraidah, Saudi Arabia
| | - Waleed Al Abdulmonem
- Department of Pathology, College of Medicine, Qassim University, P.O. Box 6655, Buraidah 51452, Saudi Arabia
| | - Khaled S. Allemailem
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraidah 6699, Saudi Arabia
| | - Saud A. Alarifi
- Department of Zoology, College of Science, King Saud University, Riyadh 11461, Saudi Arabia
| | - Essam M. Hamad
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452 Buraidah, Saudi Arabia
- Department of Dairy Science, Faculty of Agriculture, Cairo University, Egypt
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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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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Abstract
During recent decades, the UK dairy industry has had to adjust to the introduction of milk quotas in 1984, the deregulation of milk markets in 1994, and accommodate changes in the demand for dairy products. The combination of these factors, in addition to Bovine Spongiform Encephalopathy and Foot and Mouth disease, and a fall in milk price has inevitably resulted in a restructuring of the industry, but also reinforced the need for all sectors of the industry to respond to the prevailing economic climate and changes in consumer preferences.
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Fathi Y, Ghodrati N, Zibaeenezhad MJ, Faghih S. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women: A randomized controlled trial. J Clin Lipidol 2017; 11:136-146. [DOI: 10.1016/j.jacl.2016.10.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 10/26/2016] [Accepted: 10/31/2016] [Indexed: 12/19/2022]
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Ehrampoush E, Homayounfar R, Davoodi SH, Zand H, Askari A, Kouhpayeh SA. Ability of dairy fat in inducing metabolic syndrome in rats. SPRINGERPLUS 2016; 5:2020. [PMID: 27994997 PMCID: PMC5125350 DOI: 10.1186/s40064-016-3716-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Accepted: 11/21/2016] [Indexed: 12/11/2022]
Abstract
Background The risk of heart diseases, diabetes and stroke is increased with higher metabolic risk factors. Models of diseases resulting from high-calorie diets have a significant role in pathophysiologic analysis of metabolic syndrome in rodents; but, these diets are considerably different from each other in various studies and may not be very similar to the metabolic syndrome model in humans. This study sought to make a model close to the disease in humans. 20 five-week old male Wistar rats were randomly assigned to two groups. For one of the groups, a high-calorie diet with 416 calories per 100 g with dairy-based fat was considered and, for another group, a control diet was given for 12 weeks. Weight changes, lipid profile, glucose values, Blood pressure, insulin and HOMA indices, were measured for both groups and weight changes were compared using repeated measures and independent t test; also, serum results were compared using independent t test. Results Values of weight, glucose, insulin, lipid profile and blood pressure, except HDL, had a tangible difference between two groups at the end of the study. HOMA-IR, HOMA-B and HOMA-S indicates a significant difference between the two groups after consumption high-energy diet. Conclusion The present study showed ability of dairy fat in gaining weight, insulin resistance and metabolic syndrome and provided the necessity of paying serious attention to the amount of fat intake from dairy sources.
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Affiliation(s)
- Elham Ehrampoush
- Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran.,Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Reza Homayounfar
- Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran.,Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sayed Hossein Davoodi
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hamid Zand
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Alireza Askari
- Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran
| | - Seyed Amin Kouhpayeh
- Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran
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Stonehouse W, Wycherley T, Luscombe-Marsh N, Taylor P, Brinkworth G, Riley M. Dairy Intake Enhances Body Weight and Composition Changes during Energy Restriction in 18-50-Year-Old Adults-A Meta-Analysis of Randomized Controlled Trials. Nutrients 2016; 8:nu8070394. [PMID: 27376321 PMCID: PMC4963870 DOI: 10.3390/nu8070394] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 06/07/2016] [Accepted: 06/22/2016] [Indexed: 01/09/2023] Open
Abstract
Background/Aims: A meta-analysis of randomized controlled trials (RCTs) was performed to investigate the effects of dairy food or supplements during energy restriction on body weight and composition in 18–50-year-old. Methods: RCTs ≥ 4 weeks comparing the effect of dairy consumption (whole food or supplements) with control diets lower in dairy during energy restriction on body weight, fat and lean mass were identified by searching MEDLINE, EMBASE, Pubmed, Cochrane Central and World Health Organization International Clinical Trials Registry Platform (WHO ICTRP) until March 2016. Reports were identified and critically appraised in duplicate. Data were pooled using random-effects meta-analysis. Chi2- and I2-statistics indicated heterogeneity. Dose effect was assessed using meta-regression analysis. GRADE guidelines were used to rate the quality (QR) of the evidence considering risk of bias, inconsistency, indirectness, imprecision, publication bias and effect estimates. Results: 27 RCTs were reviewed. Participants consumed between 2 and 4 standard servings/day of dairy food or 20–84 g/day of whey protein compared to low dairy control diets, over a median of 16 weeks. A greater reduction in body weight (−1.16 kg [−1.66, −0.66 kg], p < 0.001, I2 = 11%, QR = high, n = 644) and body fat mass (−1.49 kg [−2.06, −0.92 kg], p < 0.001, I2 = 21%, n = 521, QR = high) were found in studies largely including women (90% women). These effects were absent in studies that imposed resistance training (QR = low-moderate). Dairy intake resulted in smaller loss of lean mass (all trials pooled: 0.36 kg [0.01, 0.71 kg], p = 0.04, I2 = 64%, n = 651, QR = moderate). No between study dose-response effects were seen. Conclusions: Increased dairy intake as part of energy restricted diets resulted in greater loss in bodyweight and fat mass while attenuating lean mass loss in 18–50-year-old adults. Further research in males is needed to investigate sex effects.
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Affiliation(s)
- Welma Stonehouse
- Commonwealth Scientific Industrial Research Organisation, Adelaide 5000, South Australia, Australia.
| | - Thomas Wycherley
- School of Health Sciences, University of South Australia, Adelaide 5000, South Australia, Australia.
| | - Natalie Luscombe-Marsh
- Commonwealth Scientific Industrial Research Organisation, Adelaide 5000, South Australia, Australia.
| | - Pennie Taylor
- Commonwealth Scientific Industrial Research Organisation, Adelaide 5000, South Australia, Australia.
| | - Grant Brinkworth
- Commonwealth Scientific Industrial Research Organisation, Adelaide 5000, South Australia, Australia.
| | - Malcolm Riley
- Commonwealth Scientific Industrial Research Organisation, Adelaide 5000, South Australia, Australia.
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Kumar D, Verma AK, Chatli MK, Singh R, Kumar P, Mehta N, Malav OP. Camel milk: alternative milk for human consumption and its health benefits. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-07-2015-0085] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption.
Design/methodology/approach
– Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk.
Findings
– It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions.
Originality/value
– Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.
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Machin DR, Park W, Alkatan M, Mouton M, Tanaka H. Effects of non-fat dairy products added to the routine diet on vascular function: a randomized controlled crossover trial. Nutr Metab Cardiovasc Dis 2015; 25:364-369. [PMID: 25770758 DOI: 10.1016/j.numecd.2015.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/19/2014] [Revised: 01/02/2015] [Accepted: 01/20/2015] [Indexed: 02/07/2023]
Abstract
BACKGROUND AND AIMS High consumption of low- and non-fat dairy products is associated with reduced risk of high blood pressure (BP) and central arterial stiffness. However, interventional studies to determine if the addition of non-fat dairy products to the diet is capable of reducing central BP and improving vascular function are lacking. The aim of this study was to determine if the solitary addition of non-fat dairy products to the normal routine diet would reduce central BP and improve vascular function in middle-aged and older adults with elevated BP. METHODS AND RESULTS Using a randomized, crossover intervention study design, forty-nine adults (44% men, 53 ± 2 years, 170 ± 2 cm, 88 ± 3 kg; mean ± SEM) with elevated BP (134 ± 1/81 ± 1 mm Hg) underwent a High Dairy condition (+4 servings/day of conventional non-fat dairy products) and No Dairy condition (+4 servings/day fruit products) in which all dairy products were removed. Both dietary conditions lasted 4 weeks with a 2-week washout before crossing over into the alternate condition. The High Dairy condition produced reductions in central systolic BP (-3 ± 1 mm Hg) and carotid-femoral pulse wave velocity (-0.5 ± 0.1 m/sec), with a concomitant increase in brachial flow-mediated dilation (+1.1 ± 0.4%) and cardiovagal baroreflex sensitivity (+5 ± 1 ms/mm Hg) (P < 0.05 for all vs. baseline). In the No Dairy condition, brachial flow-mediated dilation was reduced (-1.0 ± 0.1%, P < 0.05 vs. baseline). CONCLUSIONS The solitary manipulation of conventional dairy products in the normal routine diet modulates levels of central BP and vascular function in middle-aged and older adults with elevated BP. CLINICAL TRIAL REGISTRATION clinicaltrials.gov Identifier: NCT01577030.
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Affiliation(s)
- D R Machin
- Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX 78712, USA
| | - W Park
- Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX 78712, USA
| | - M Alkatan
- Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX 78712, USA
| | - M Mouton
- Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX 78712, USA
| | - H Tanaka
- Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX 78712, USA.
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Chen Y, Zhong Z, Xue J, Yang J, Zhang Q, Yue J, Zhang H. DNA microarray analysis of the antihypertensive effect of milk fermented by Lactobacillus helveticus H9 on spontaneously hypertensive rats. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0212-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Drouin-Chartier JP, Gagnon J, Labonté MÈ, Desroches S, Charest A, Grenier G, Dodin S, Lemieux S, Couture P, Lamarche B. Impact of milk consumption on cardiometabolic risk in postmenopausal women with abdominal obesity. Nutr J 2015; 14:12. [PMID: 25604722 PMCID: PMC4328687 DOI: 10.1186/1475-2891-14-12] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Accepted: 12/19/2014] [Indexed: 11/17/2022] Open
Abstract
Background The impact of dairy intake on cardiometabolic risk factors associated with metabolic syndrome (MetS) needs further research. Objective To investigate the impact of milk consumption on a wide array of cardiometabolic risk factors associated with MetS (blood lipids, cholesterol homeostasis, glucose homeostasis, systemic inflammation, blood pressure, endothelial function) in postmenopausal women with abdominal obesity. Methods In this randomized, crossover study, 27 women with abdominal obesity consumed two 6-week diets based on the National Cholesterol Education Program (NCEP), one with 3.2 servings/d of 2% fat milk per 2000 kcal (MILK) and one without milk or other dairy (NCEP). The macronutrient composition of both diets was comparable (55% carbohydrates, 15% proteins, 30% fat and 10% saturated fat). Results The MILK diet had no significant effect on LDL-C, triglycerides, LDL size, CRP and cell adhesion molecule concentrations and on indicators of insulin sensitivity. The MILK diet reduced HDL-C, adiponectin, endothelin and fasting glucose levels as well blood pressure (all P ≤ 0.01), but those changes were comparable to those seen with the NCEP milk-free diet (all between-diet P ≥ 0.07). Finally, the MILK diet was associated with lower VLDL apolipoprotein B fractional catabolic rate (−13.4%; P = 0.04) and plasma sterol concentrations (−12.0%; P = 0.04) compared with the control NCEP milk-free diet. Conclusions These data suggest that short-term consumption of low fat milk in the context of a prudent NCEP diet has no favorable nor deleterious effect on cardiometabolic risk factors associated with MetS in postmenopausal women with abdominal obesity. Electronic supplementary material The online version of this article (doi:10.1186/1475-2891-14-12) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Benoît Lamarche
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 0A6, Canada.
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Machin DR, Park W, Alkatan M, Mouton M, Tanaka H. Hypotensive effects of solitary addition of conventional nonfat dairy products to the routine diet: a randomized controlled trial. Am J Clin Nutr 2014; 100:80-7. [PMID: 24808486 DOI: 10.3945/ajcn.114.085761] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND The high consumption of low-fat and nonfat dairy products is associated with reduced risk of high blood pressure. OBJECTIVE We aimed to investigate whether the solitary addition of nonfat dairy products to the normal routine diet was capable of lowering blood pressure in middle-aged and older adults with elevated blood pressure. DESIGN With the use of a randomized, crossover intervention-study design, 49 adults (56% women) with elevated blood pressure (mean ± SEM age: 53 ± 2 y; systolic blood pressure: 135 ± 1; diastolic blood pressure: 80 ± 1 mm Hg) underwent a high-dairy condition (+4 servings conventional nonfat dairy products/d) and isocaloric no-dairy condition (+4 servings fruit products/d) in which all dairy products were removed. Both dietary conditions lasted 4 wk with a 2-wk washout before crossing over into the alternate condition. RESULTS The high-dairy condition produced reductions in systolic blood pressure (135 ± 1 to 127 ± 1 mm Hg) and pulse pressure (54 ± 1 to 48 ± 1 mm Hg) (both P < 0.05). The hypotensive effects were observed within 3 wk after the initiation of the dietary intervention and in both casual seated and ambulatory (24-h) measurements (P < 0.05). Pulse pressure was increased after the removal of all dairy products in the no-dairy condition (54 ± 1 to 56 ± 1 mm Hg; P < 0.05). There were no changes in diastolic blood pressure after either dietary condition. CONCLUSION We concluded that the solitary manipulation of conventional dairy products in the normal routine diet would modulate blood pressure in middle-aged and older adults with prehypertension and hypertension. This trial was registered at clinicaltrials.gov as NCT01577030.
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Affiliation(s)
- Daniel R Machin
- From the Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX
| | - Wonil Park
- From the Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX
| | - Mohammed Alkatan
- From the Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX
| | - Melissa Mouton
- From the Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX
| | - Hirofumi Tanaka
- From the Cardiovascular Aging Research Laboratory, Department of Kinesiology and Health Education, The University of Texas at Austin, Austin, TX
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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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Non-fat milk solids attenuate hypercholesterolemic effect of conjugated linoleic acid. Journal of Food Science and Technology 2014; 50:1024-8. [PMID: 24426013 DOI: 10.1007/s13197-013-0971-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2013] [Accepted: 03/11/2013] [Indexed: 10/27/2022]
Abstract
The present study instigates the notion that non-fat milk has a beneficial effect on hypercholesterolemia caused by dietary conjugated linoleic acid (CLA). Two groups of mice (6 per group) were fed synthetic CLA (predominantly a mixture of t10, c12 and c9, t11 isomers) at 1 % level in the diet with or without skim milk powder (SMP). Another group (control) was fed a similar diet without CLA and SMP. The study was conducted for 60 days (d). Daily feed intake and weekly body weight were recorded. Plasma lipid profile was determined monthly. At the conclusion of experiment, animals were sacrificed and liver tissue was removed to assay cholesterol and triacylglycerols (TAG). Following 60 day feeding, the plasma total cholesterol content increased significantly in CLA group (218 mg/dl) than in control group (167 mg/dl), while in CLA + SMP group (fed non-fat milk solids along with CLA), it was similar to that in control group. The fractions of high density lipoproteins (HDL) and low density lipoprotein + very low density lipoprotein (LDL + VLDL) cholesterol as well as triacylglycerols (TAG) in plasma increased in CLA group, but in CLA + SMP group it remained similar to the control levels. Thus, it is concluded that dietary CLA increases plasma cholesterol and TAG contents in mice on normocholesterolemic diet and the inclusion of non-fat milk solids reverses this effect.
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High blood pressure-lowering and vasoprotective effects of milk products in experimental hypertension. Br J Nutr 2011; 106:1353-63. [DOI: 10.1017/s0007114511001723] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Milk casein-derived angiotensin-converting enzyme (ACE)-inhibitory tripeptides isoleucine-proline-proline (Ile-Pro-Pro) and valine-proline-proline (Val-Pro-Pro) have been shown to have antihypertensive effects in human subjects and to attenuate the development of hypertension in experimental models. The aim of the present study was to investigate the effect of a fermented milk product containing Ile-Pro-Pro and Val-Pro-Pro and plant sterols on already established hypertension, endothelial dysfunction and aortic gene expression. Male spontaneously hypertensive rats (SHR) with baseline systolic blood pressure (SBP) of 195 mmHg were given either active milk (tripeptides and plant sterols), milk or water ad libitum for 6 weeks. SBP was measured weekly by the tail-cuff method. The endothelial function of mesenteric arteries was investigated at the end of the study. Aortas were collected for DNA microarray study (Affymetrix Rat Gene 1.0 ST Array). The main finding was that active milk decreased SBP by 16 mmHg compared with water (178 (sem 3) v. 195 (sem 3) mmHg; P < 0·001). Milk also had an antihypertensive effect. Active milk improved mesenteric artery endothelial dysfunction by NO-dependent and endothelium-derived hyperpolarising factor-dependent mechanisms. Treatment with active milk caused mild changes in aortic gene expression; twenty-seven genes were up-regulated and eighty-two down-regulated. Using the criteria for fold change (fc) < 0·833 or > 1·2 and P < 0·05, the most affected (down-regulated) signalling pathways were hedgehog, chemokine and leucocyte transendothelial migration pathways. ACE expression was also slightly decreased (fc 0·86; P = 0·047). In conclusion, long-term treatment with fermented milk enriched with tripeptides and plant sterols decreases SBP, improves endothelial dysfunction and affects signalling pathways related to inflammatory responses in SHR.
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Al haj OA, Al Kanhal HA. Compositional, technological and nutritional aspects of dromedary camel milk. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.04.003] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Jäkälä P, Vapaatalo H. Antihypertensive Peptides from Milk Proteins. Pharmaceuticals (Basel) 2010; 3:251-272. [PMID: 27713251 PMCID: PMC3991029 DOI: 10.3390/ph3010251] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2009] [Revised: 01/14/2010] [Accepted: 01/18/2010] [Indexed: 02/07/2023] Open
Abstract
Dietary proteins possess a wide range of nutritional and functional properties. They are used as a source of energy and amino acids, which are needed for growth and development. Many dietary proteins, especially milk proteins, contain physiologically active peptides encrypted in the protein sequence. These peptides may be released during gastrointestinal digestion or food processing and once liberated, cause different physiological functions. Milk-derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. During the fermentation of milk with certain lactobacilli, two interesting tripeptides Ile-Pro-Pro and Val-Pro-Pro are released from casein to the final product. These lactotripeptides have attenuated the development of hypertension in several animal models and lowered blood pressure in clinical studies. They inhibit ACE in vitro at micromolar concentrations, protect endothelial function in vitro and reduce arterial stiffness in humans. Thus, milk as a traditional food product can after certain processing serve as a functional food and carry specific health-promoting effects, providing an option to control blood pressure.
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Affiliation(s)
- Pauliina Jäkälä
- Institute of Biomedicine, Pharmacology, University of Helsinki, P.O. Box 63, 00014, University of Helsinki, Finland.
| | - Heikki Vapaatalo
- Institute of Biomedicine, Pharmacology, University of Helsinki, P.O. Box 63, 00014, University of Helsinki, Finland
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Wennersberg MH, Smedman A, Turpeinen AM, Retterstøl K, Tengblad S, Lipre E, Aro A, Mutanen P, Seljeflot I, Basu S, Pedersen JI, Mutanen M, Vessby B. Dairy products and metabolic effects in overweight men and women: results from a 6-mo intervention study. Am J Clin Nutr 2009; 90:960-8. [PMID: 19710195 DOI: 10.3945/ajcn.2009.27664] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Some epidemiologic studies have suggested inverse relations between intake of dairy products and components of the metabolic syndrome. OBJECTIVE The objective was to investigate the effects of an increased intake of dairy products in persons with a habitually low intake on body composition and factors related to the metabolic syndrome. DESIGN Middle-aged overweight subjects (n = 121) with traits of the metabolic syndrome were recruited in Finland, Norway, and Sweden and randomly assigned into milk or control groups. The milk group was instructed to consume 3-5 portions of dairy products daily. The control group maintained their habitual diet. Clinical investigations were conducted on admission and after 6 mo. RESULTS There were no significant differences between changes in body weight or body composition, blood pressure, markers of inflammation, endothelial function, adiponectin, or oxidative stress in the milk and the control groups. There was a modest unfavorable increase in serum cholesterol concentrations in the milk group (P = 0.043). Among participants with a low calcium intake at baseline (<700 mg/d), there was a significant treatment effect for waist circumference (P = 0.003) and sagittal abdominal diameter (P = 0.034). When the sexes were analyzed separately, leptin increased (P = 0.045) and vascular cell adhesion molecule-1 decreased (P = 0.001) in women in the milk group. CONCLUSIONS This study gives no clear support to the hypothesis that a moderately increased intake of dairy products beneficially affects aspects of the metabolic syndrome. The apparently positive effects on waist circumference and sagittal abdominal diameter in subjects with a low calcium intake suggest a possible threshold in relation to effects on body composition.
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Alonso A, Zozaya C, Vázquez Z, Alfredo Martínez J, Martínez-González MA. The effect of low-fat versus whole-fat dairy product intake on blood pressure and weight in young normotensive adults. J Hum Nutr Diet 2009; 22:336-42. [PMID: 19486260 DOI: 10.1111/j.1365-277x.2009.00967.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Epidemiologic and experimental studies suggest that higher intake of dairy products could be associated with lower risk of hypertension and obesity. Differences in nutrient composition of distinct dairy products suggest that their effect on these outcomes might be heterogeneous. However, little experimental research has examined the potentially different effects of low- and whole-fat dairy products on blood pressure (BP) and weight change. The present study aimed to assess whether supplementing diets with low- or whole-fat dairy products would differentially affect BP levels and weight. METHODS A randomised crossover trial in 45 normotensive volunteers (18-24 years old, 49% female) was conducted. Participants alternatively received 3.5 servings/day of whole-fat or low-fat dairy products (milk and yogurt) in addition to their usual diet during two 8-week periods, with a 4-week washout period between both interventions. Weight and BP were measured at the beginning and end of each intervention. RESULTS Whole-fat dairy supplementation significantly increased systolic BP [2.1 mmHg, 95% confidence interval (CI) = 0.1-4.0, P = 0.04] and weight (1.0 kg, 95% CI = 0.5-1.5, P = 0.0002), but not diastolic BP (P = 0.34). Weight and BP did not change significantly after the low-fat dairy intervention (P > 0.10). There were no significant differences in the effect of low-fat or whole-fat dairy products on BP (P > 0.60), but whole-fat dairy increased weight significantly compared to low-fat dairy (1.2 kg, 95% CI = 0.5-1.8, P = 0.0007). CONCLUSIONS In a young nonhypertensive population, dietary supplementation with whole-fat dairy products, compared to low-fat dairy, was associated with weight gain. No differential effects were observed for levels of BP.
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Affiliation(s)
- A Alonso
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN 55454, USA.
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Long-term effect of calcium-vitamin D(3) fortified milk on blood pressure and serum lipid concentrations in healthy older men. Eur J Clin Nutr 2009; 63:993-1000. [PMID: 19156159 DOI: 10.1038/ejcn.2008.79] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
BACKGROUND/OBJECTIVES Some epidemiological and clinical studies have shown that increased dairy consumption or calcium and/or vitamin D supplementation can have a beneficial effect on blood pressure, and lipid and lipoprotein concentrations. The aim of this study was to assess the long-term effects of calcium-vitamin D(3) fortified milk on blood pressure and lipid-lipoprotein concentrations in community-dwelling older men. SUBJECTS/METHODS This is a substudy of a 2-year randomized controlled trial in which 167 men aged >50 years were assigned to receive either 400 ml per day of reduced fat (approximately 1%) milk fortified with approximately 1000 mg of calcium and 800 IU of vitamin D(3) or to a control group receiving no additional fortified milk. Weight, blood pressure, lipid and lipoprotein concentrations were measured every 6 months. Participants on lipid-lowering (n=32) or antihypertensive medication (n=39) were included, but those who commenced, increased or decreased their medication throughout the intervention were excluded (n=27). RESULTS In the 140 men included in this study (milk, n=73; control, n=67), there were no significant effects of the calcium-vitamin D(3) fortified milk on weight, systolic or diastolic blood pressure, total cholesterol, high-density lipoprotein or low-density lipoprotein cholesterol or triglyceride concentrations at any time throughout the intervention. Similar results were observed after excluding men taking antihypertensive or lipid-lowering medication or limiting the analysis to those with baseline calcium intakes <1000 mg per day and/or with hypovitaminosis D (25(OH)D <75 nmol/l). CONCLUSIONS Supplementation with reduced-fat calcium-vitamin D(3) fortified milk did not have a beneficial (nor detrimental) effect on blood pressure, lipid or lipoprotein concentrations in healthy community-dwelling older men.
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Wang L, Manson JE, Buring JE, Lee IM, Sesso HD. Dietary Intake of Dairy Products, Calcium, and Vitamin D and the Risk of Hypertension in Middle-Aged and Older Women. Hypertension 2008; 51:1073-9. [DOI: 10.1161/hypertensionaha.107.107821] [Citation(s) in RCA: 264] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lu Wang
- From the Division of Preventive Medicine (L.W., J.E.M., J.E.B., I.-M.L., H.D.S.) and the Division of Aging (J.E.B., H.D.S.), Department of Medicine, Brigham and Women’s Hospital, and the Department of Epidemiology (J.E.M., J.E.B., I.-M.L.), Harvard School of Public Health, Boston, Mass
| | - JoAnn E. Manson
- From the Division of Preventive Medicine (L.W., J.E.M., J.E.B., I.-M.L., H.D.S.) and the Division of Aging (J.E.B., H.D.S.), Department of Medicine, Brigham and Women’s Hospital, and the Department of Epidemiology (J.E.M., J.E.B., I.-M.L.), Harvard School of Public Health, Boston, Mass
| | - Julie E. Buring
- From the Division of Preventive Medicine (L.W., J.E.M., J.E.B., I.-M.L., H.D.S.) and the Division of Aging (J.E.B., H.D.S.), Department of Medicine, Brigham and Women’s Hospital, and the Department of Epidemiology (J.E.M., J.E.B., I.-M.L.), Harvard School of Public Health, Boston, Mass
| | - I-Min Lee
- From the Division of Preventive Medicine (L.W., J.E.M., J.E.B., I.-M.L., H.D.S.) and the Division of Aging (J.E.B., H.D.S.), Department of Medicine, Brigham and Women’s Hospital, and the Department of Epidemiology (J.E.M., J.E.B., I.-M.L.), Harvard School of Public Health, Boston, Mass
| | - Howard D. Sesso
- From the Division of Preventive Medicine (L.W., J.E.M., J.E.B., I.-M.L., H.D.S.) and the Division of Aging (J.E.B., H.D.S.), Department of Medicine, Brigham and Women’s Hospital, and the Department of Epidemiology (J.E.M., J.E.B., I.-M.L.), Harvard School of Public Health, Boston, Mass
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Abstract
The metabolic syndrome is a cluster of metabolic disorders, namely dyslipidaemia, hypertension, obesity and glucose intolerance. Insulin resistance is the core phenomenon. Co-occurrence is associated with increased cardiovascular disease (CVD) risk. Observational studies found no increased CVD risk with increasing consumption of milk and other dairy products. In several studies dairy consumption was inversely associated with the occurrence of one or several facets of the metabolic syndrome. Many dairy components may contribute to the beneficial effects. Milk and particularly whey appeared insulinotropic when given in a single meal, but not in longer-term intervention. Medium chain fatty acids improve insulin sensitivity. Whey proteins, amino acids, medium chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy products on body weight and body fat. Peptides, calcium and other minerals reduce blood pressure. Fermented products and probiotic bacteria decrease absorption of cholesterol, sphingomyelin of cholesterol and fat, calcium of cholesterol, bile acids and fat. Proteins, peptides and bacteria may also reduce plasma cholesterol. Lactose, citrate, proteins and peptides improve weight control, blood pressure and plasma lipids indirectly, by improving calcium bioavailability. Furthermore, dairy consumption improves the bioavailability of folate and other secondary plant components.
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Affiliation(s)
- M Pfeuffer
- Institute for Physiology and Biochemistry of Nutrition, Federal Research Centre for Nutrition and Food, Kiel, Germany.
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Abstract
Epidemiological studies suggest that milk consumption and dietary intake of dairy proteins are inversely related to the risk for hypertension. Also, some intervention studies have shown a blood pressure-lowering effect of milk products and dairy proteins. Milk peptides are formed from milk proteins by enzymatic breakdown by digestive enzymes or by the proteinases formed by lactobacilli during the fermentation of milk. Several milk peptides have been shown to have antihypertensive effects in animal and in clinical studies. The most studied mechanism underlying the antihypertensive effects of milk peptides is inhibition of angiotensin-converting enzyme. Milk peptides may also have other additional mechanisms to lower blood pressure such as opioid-like activities and mineral-binding and antithrombotic properties. The future challenge is to identify the antihypertensive components in milk and their mechanisms of action and thus to find more possibilities for using these constituents and products as a dietary treatment of hypertension.
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Dickinson HO, Nicolson DJ, Cook JV, Campbell F, Beyer FR, Ford GA, Mason J. Calcium supplementation for the management of primary hypertension in adults. Cochrane Database Syst Rev 2006:CD004639. [PMID: 16625609 DOI: 10.1002/14651858.cd004639.pub2] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
BACKGROUND Metabolic studies suggest calcium may have a role in the regulation of blood pressure. Some epidemiological studies have reported that people with a higher intake of calcium tend to have lower blood pressure. Previous systematic reviews and meta-analyses have reached conflicting conclusions about whether oral calcium supplementation can reduce blood pressure. OBJECTIVES To evaluate the effects of oral calcium supplementation as a treatment for primary hypertension in adults. SEARCH STRATEGY We searched the Cochrane Library, MEDLINE, EMBASE, Science Citation Index, ISI Proceedings, ClinicalTrials.gov, Current Controlled Trials, CAB abstracts, and reference lists of systematic reviews, meta-analyses and randomised controlled trials (RCTs) included in the review. SELECTION CRITERIA Inclusion criteria were: 1) RCTs comparing oral calcium supplementation with placebo, no treatment, or usual care; 2) treatment and follow-up >/=8 weeks; 3) participants over 18 years old, with raised systolic blood pressure (SBP) >/=140 mmHg or diastolic blood pressure (DBP) >/=85 mmHg; 4) SBP and DBP reported at end of follow-up. We excluded trials where: participants were pregnant; received antihypertensive medication which changed during the study; or calcium supplementation was combined with other interventions. DATA COLLECTION AND ANALYSIS Two reviewers independently abstracted data and assessed trial quality. Disagreements were resolved by discussion or a third reviewer. Random effects meta-analyses and sensitivity analyses were conducted. MAIN RESULTS We included 13 RCTs (n=485), with between eight and 15 weeks follow-up. The results of the individual trials were heterogeneous. Combining all trials, participants receiving calcium supplementation as compared to control had a statistically significant reduction in SBP (mean difference: -2.5 mmHg, 95% CI: -4.5 to -0.6, I(2 )= 42%), but not DBP (mean difference: -0.8 mmHg, 95% CI: -2.1 to 0.4, I(2) = 48%). Sub-group analyses indicated that heterogeneity between trials could not be explained by dose of calcium or baseline blood pressure. Heterogeneity was reduced when poor quality trials were excluded. The one trial reporting adequate concealment of allocation and the one trial reporting adequate blinding yielded results consistent with the primary meta-analysis. AUTHORS' CONCLUSIONS In view of the poor quality of included trials and the heterogeneity between trials, the evidence in favour of causal association between calcium supplementation and blood pressure reduction is weak and is probably due to bias. This is because poor quality studies generally tend to over-estimate the effects of treatment. Larger, longer duration and better quality double-blind placebo controlled trials are needed to assess the effect of calcium supplementation on blood pressure and cardiovascular outcomes.
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Affiliation(s)
- H O Dickinson
- University of Newcastle, National Guideline Research & Development Unit, 21 Claremont Place, Newcastle upon Tyne, Tyne & Wear, UK, NE2 4AA.
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Earnest CP, Jordan AN, Safir M, Weaver E, Church TS. Cholesterol-lowering effects of bovine serum immunoglobulin in participants with mild hypercholesterolemia. Am J Clin Nutr 2005; 81:792-8. [PMID: 15817854 DOI: 10.1093/ajcn/81.4.792] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The consumption of milk products has been shown to lower cholesterol. The mechanism of action surrounding this observation has been attributed to the protein fraction of milk and serum. OBJECTIVE We examined the effect of an oral serum bovine immunoglobulin protein fraction (bIg) derived from US Department of Agriculture-approved beef (aged <30 mo) on lipid indexes in humans. DESIGN Participants included men and women (aged 25-70 y) with hypercholesterolemia (5.44-6.99 mmol/L) who were not receiving cholesterol-lowering medication. Treatment consisted of the randomized, double-blind, parallel-group, placebo-controlled administration of 5 g bIg for 6 wk in 52 participants (n = 26 each in treatment and control groups). RESULTS Mean (+/-SD) total cholesterol (TC) at baseline was 6.33 +/- 0.1 mmol/L for bIg and 6.16 +/- 0.1 mmol/L for placebo. A repeated-measures multivariate analysis of covariance covaried for change in total energy and alcohol intake and Tukey's post hoc examination of our data showed that the bIg-treated group had a significant reduction in TC at 3 wk (5.98 +/- 0.5 mmol/L; P < 0.05) and 6 wk (5.97 +/- 0.7 mmol/L; P < 0.05). The concentration at 6 wk was significantly different from that in the placebo group (P < 0.05). This reduction was largely due to a decrease in LDL cholesterol in the bIg-treated group from baseline (4.12 +/- 0.6 mmol/L) at 3 wk (3.92 +/- 0.7 mmol/L, P < 0.05) and at 6 wk (3.84 +/- 0.6 mmol/L, P < 0.05); the 6-wk concentration differed significantly between the treatment and placebo groups (P < 0.05). We observed no significant changes in the placebo group or in any other lipid indexes or markers associated with hepatorenal or cardiovascular function. CONCLUSION Consumption of bIg appears to positively modulate the primary lipid indexes associated with cardiovascular disease.
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Affiliation(s)
- Conrad P Earnest
- Center for Human Performance and Nutrition Research, The Cooper Institute Centers for Integrated Health Research, Dallas, TX, USA
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Givens DI, Shingfield KJ. Foods derived from animals: the impact of animal nutrition on their nutritive value and ability to sustain long-term health. NUTR BULL 2004. [DOI: 10.1111/j.1467-3010.2004.00444.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Elwood PC, Pickering JE, Hughes J, Fehily AM, Ness AR. Milk drinking, ischaemic heart disease and ischaemic stroke II. Evidence from cohort studies. Eur J Clin Nutr 2004; 58:718-24. [PMID: 15116074 DOI: 10.1038/sj.ejcn.1601869] [Citation(s) in RCA: 126] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
OBJECTIVE Milk consumption is considered a risk factor for vascular disease on the basis of relevant biological mechanisms and data from ecological studies. The aim was to identify published prospective studies of milk drinking and vascular disease, and conduct an overview. DESIGN The literature was searched for cohort studies, in which an estimate of the consumption of milk, or the intake of calcium from dairy sources, has been related to incident vascular disease. MAIN OUTCOME MEASURES Ischaemic heart disease and ischaemic stroke. RESULTS In total, 10 studies were identified. Their results show a high degree of consistency in the reported risk for heart disease and stroke, all but one study suggesting a relative risk of less than one in subjects with the highest intakes of milk. A pooled estimate of relative odds in these subjects, relative to the risk in subjects with the lowest consumption, is 0.87 (95% CI 0.74-1.03) for ischaemic heart disease and 0.83 (0.77-0.90) for ischaemic stroke. The odds ratio for any vascular event is 0.84 (0.78-0.90). CONCLUSIONS Cohort studies provide no convincing evidence that milk is harmful. While there still could be residual confounding from unidentified factors, the studies, taken together, suggest that milk drinking may be associated with a small but worthwhile reduction in heart disease and stroke risk. SPONSORSHIP The University of Wales College of Medicine and Bristol University. Current support is from the Food Standards Agency.
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Affiliation(s)
- P C Elwood
- Department of Epidemiology, Statistics and Public Health, University of Wales College of Medicine, Cardiff, UK.
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Hayashida KI, Takeuchi T, Ozaki T, Shimizu H, Ando K, Miyamoto A, Harada E. Bovine lactoferrin has a nitric oxide-dependent hypotensive effect in rats. Am J Physiol Regul Integr Comp Physiol 2003; 286:R359-65. [PMID: 14563657 DOI: 10.1152/ajpregu.00214.2003] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Lactoferrin (LF) is a multifunctional protein that is found in milk, neutrophils, and other biological fluids. Under inflammatory conditions, LF production is increased in the periphery by neutrophils. However, the cardiovascular function of LF is still unknown. In the present study, we investigated the effect of bovine LF (BLF) on the mean blood pressure (MBP) and heart rate (HR) in urethane-anesthetized rats and the vascular function of BLF in the rat thoracic aorta. Intravenous injection of BLF produced dose-dependent decreases in MBP but did not affect HR, while the opioid agonist morphine decreased both MBP and HR. The hypotensive effect of BLF was not altered by naloxone methiodide, which cannot pass through the blood-brain barrier, but was significantly reduced by naloxone hydrochloride, which does pass through the blood-brain barrier. BLF-induced hypotension was completely blocked by the NO synthase inhibitor NG-nitro-l-arginine methyl ester (l-NAME) but not by the inactive enantiomer of l-NAME, NG-nitro-d-arginine methyl ester (d-NAME). BLF-induced hypotension was not altered by the muscarinic ACh receptor antagonist atropine or the cyclooxygenase inhibitor diclofenac. BLF produced relaxation in endothelium-intact but not endothelium-denuded aortic rings precontracted with phenylephrine. The relaxation evoked by BLF was completely blocked by l-NAME but not by d-NAME or the ATP-sensitive potassium channel blocker glibenclamide. These results suggest that BLF causes hypotension via an endothelium-dependent vasodilation that is strongly mediated by NO production and that BLF-induced hypotension also may be mediated by the central opioidergic system.
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Affiliation(s)
- Ken-Ichiro Hayashida
- Dept. of Veterinary Physiology, Faculty of Agriculture, Tottori Univ., Tottori 680-0945, Japan
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St-Onge MP, Farnworth ER, Savard T, Chabot D, Mafu A, Jones PJH. Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810]. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2002; 2:1. [PMID: 11825344 PMCID: PMC65674 DOI: 10.1186/1472-6882-2-1] [Citation(s) in RCA: 105] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2001] [Accepted: 01/22/2002] [Indexed: 11/29/2022]
Abstract
BACKGROUND Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its hypocholesterolemic properties. METHODS Thirteen healthy mildly hypercholesterolemic male subjects consumed a dairy supplement in randomized crossover trial for 2 periods of 4 wk each. Subjects were blinded to the dairy supplement consumed. Blood samples were collected at baseline and after 4 wk of supplementation for measurement of plasma total, low-density lipoprotein, and high-density lipoprotein cholesterol and triglyceride concentrations, as well as fatty acid profile and cholesterol synthesis rate. Fecal samples were collected at baseline and after 2 and 4 wk of supplementation for determination of fecal short chain fatty acid level and bacterial content. RESULTS Kefir had no effect on total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol or triglyceride concentrations nor on cholesterol fractional synthesis rates after 4 wk of supplementation. No significant change on plasma fatty acid levels was observed with diet. However, both kefir and milk increased (p < 0.05) fecal isobutyric, isovaleric and propionic acids as well as the total amount of fecal short chain fatty acids. Kefir supplementation resulted in increased fecal bacterial content in the majority of the subjects. CONCLUSIONS Since kefir consumption did not result in lowered plasma lipid concentrations, the results of this study do not support consumption of kefir as a cholesterol-lowering agent.
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Affiliation(s)
- Marie-Pierre St-Onge
- School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Edward R Farnworth
- Food Research and Development Center, Agriculture Canada, St-Hyacinthe, Canada
| | - Tony Savard
- Food Research and Development Center, Agriculture Canada, St-Hyacinthe, Canada
| | - Denise Chabot
- Food Research and Development Center, Agriculture Canada, St-Hyacinthe, Canada
| | - Akier Mafu
- Food Research and Development Center, Agriculture Canada, St-Hyacinthe, Canada
| | - Peter JH Jones
- School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Canada
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Poppitt SD, Keogh GF, Mulvey TB, McArdle BH, MacGibbon AKH, Cooper GJS. Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men. Eur J Clin Nutr 2002; 56:64-71. [PMID: 11840182 DOI: 10.1038/sj.ejcn.1601282] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2001] [Revised: 05/31/2001] [Accepted: 06/06/2001] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To investigate the lipid-lowering potential of a butter-fat modified through manipulations in bovine feeding to increase the unsaturated:saturated fatty acid ratio. DESIGN Double-blind, randomised, cross-over intervention trial. SETTING University of Auckland Human Nutrition Unit, New Zealand. SUBJECTS Twenty healthy, male subjects. INTERVENTION A residential trial in which all foods and beverages were provided during two intervention periods, comprising 3 weeks of high unsaturated 'modified' vs. 3 weeks of saturated 'control' butter feeding separated by a 4 week washout. Diets were of typical composition of 39 percentage energy (en%) fat (20 en% butter-fat), 48 en% CHO, 13 en% protein. RESULTS There was a significant decrease in both total (P<0.05, -7.9%) and LDL-cholesterol (P<0.01, -9.5%) during modified butter feeding. There was no significant effect of treatment on a range of other risk factors including HDL-cholesterol, triglyceride, apolipoprotein A or B, nonesterified fatty acids (NEFA), haemostatic clotting factor VII and fibrinogen or glucose (P>0.05). Subjects were maintained in energy balance and there was no significant change in body weight during intervention. Butter-fat composition alone differed between treatments. CONCLUSIONS A significant improvement in cardiovascular risk can be achieved by moderate changes in dietary fatty acid profile, achieved through a common and well accepted food source, butter-fat.
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Affiliation(s)
- S D Poppitt
- Department of Medicine, University of Auckland, New Zealand.
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Pfeuffer M, Schrezenmeir J. Bioactive substances in milk with properties decreasing risk of cardiovascular diseases. Br J Nutr 2000; 84 Suppl 1:S155-9. [PMID: 11242460 DOI: 10.1017/s0007114500002385] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Milk is often seen as a potential promotor of atherosclerosis and coronary heart disease because it is a source of cholesterol and saturated fatty acids. But there are several studies indicating that milk and milk products may not affect adversely blood lipids as would be predicted from its fat content and fat composition. There are even factors in milk and milk products which may actively protect from this condition by improving several risk factors. Calcium, bioactive peptides and as yet unidentified components in whole milk may protect from hypertension, and folic acid, vitamin B6 (pyridoxine) and B12 (cyanocobalamin) or other unidentified components of skim milk may contribute to low homocysteine levels. Conjugated linoleic acid may have hypolipidaemic and antioxidative and thus antiatherosclerotic properties. Epidemiological studies suggest that milk and milk products fit well into a healthy eating pattern emphasizing cereals and vegetables.
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Affiliation(s)
- M Pfeuffer
- Federal Dairy Research Center, Department of Physiology and Biochemistry of Nutrition, Kiel, Germany.
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The consumption of milk products in a group of pre-school children: Influence on serum lipid profile. Nutr Res 2000. [DOI: 10.1016/s0271-5317(00)00175-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Jorde R, Bonaa KH. Calcium from dairy products, vitamin D intake, and blood pressure: the Tromso Study. Am J Clin Nutr 2000; 71:1530-5. [PMID: 10837295 DOI: 10.1093/ajcn/71.6.1530] [Citation(s) in RCA: 92] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The present epidemiologic study was conducted in Tromso, Northern Norway, in 1994-1995. OBJECTIVE The objective was to evaluate the relation between calcium intake from dairy products and the intake of vitamin D on systolic and diastolic blood pressure. DESIGN Subjects who were taking drugs for hypertension or heart disease, those taking calcium tablets, subjects reporting cardiovascular disease, and pregnant women were excluded, leaving 7543 men and 8053 women aged 25-69 y for analysis. Calcium and vitamin D intakes were calculated from a food-frequency questionnaire. RESULTS After correction for age, body mass index, alcohol and coffee consumption, physical activity, cigarette smoking, and vitamin D intake, there was a significant linear decrease in systolic and diastolic blood pressure with increasing dairy calcium intake in both sexes (P < 0.05). However, the difference in blood pressure between subjects with the highest and those with the lowest calcium intake was </=1-3 mm Hg. Similarly, with increasing blood pressure there was a significant (P < 0.001) linear decrease in age-adjusted calcium intake from dairy sources; the difference between the highest and the lowest blood pressure groups was 3-10%. Vitamin D intake had no significant effect on blood pressure. CONCLUSIONS There is a negative association between calcium intake from dairy products and blood pressure. However, although the effect of calcium on blood pressure appears to be small, calcium could have a significant effect on primary prevention of cardiovascular diseases.
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Affiliation(s)
- R Jorde
- Department of Medicine, the University Hospital of Tromso, Tromso, Norway.
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Nurminen ML, Sipola M, Kaarto H, Pihlanto-Leppälä A, Piilola K, Korpela R, Tossavainen O, Korhonen H, Vapaatalo H. Alpha-lactorphin lowers blood pressure measured by radiotelemetry in normotensive and spontaneously hypertensive rats. Life Sci 2000; 66:1535-43. [PMID: 10794501 DOI: 10.1016/s0024-3205(00)00471-9] [Citation(s) in RCA: 134] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cardiovascular effects of subcutaneous administration of synthetic alpha-lactorphin, a tetrapeptide (Tyr-Gly-Leu-Phe) originally derived from milk alpha-lactalbumin, were studied in conscious spontaneously hypertensive rats (SHR) and in normotensive Wistar Kyoto rats (WKY) with continuous radiotelemetric monitoring. Alpha-lactorphin dose-dependently lowered blood pressure (BP) without affecting heart rate in SHR and WKY. The lowest dose which reduced BP was 10 microg/kg, and the maximal reductions in systolic and diastolic BP (by 23+/-4 and 17+/-4 mm Hg, respectively) were observed at 100 microg/kg dose in SHR. No further reductions were obtained at a higher dose of 1 mg/kg. There were no significant differences in the BP responses to alpha-lactorphin between SHR and WKY. Naloxone (1 and 3 mg/kg s.c.), a specific opioid receptor antagonist, abolished the alpha-lactorphin-induced reduction in BP and reversed it into a pressor response, which provides evidence for an involvement of opioid receptors in the depressor action of the tetrapeptide.
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Affiliation(s)
- M L Nurminen
- Institute of Biomedicine, Department of Pharmacology and Toxicology, University of Helsinki, Finland.
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St-Onge MP, Farnworth ER, Jones PJ. Consumption of fermented and nonfermented dairy products: effects on cholesterol concentrations and metabolism. Am J Clin Nutr 2000; 71:674-81. [PMID: 10702159 DOI: 10.1093/ajcn/71.3.674] [Citation(s) in RCA: 175] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this article was to review existing literature concerning the effects and mechanisms of action of fermented dairy products on serum cholesterol concentrations. Although not without exception, existing evidence from animal and human studies suggests a moderate cholesterol-lowering action of fermented dairy products. Mechanistically, fermented milk has been shown to cause an increase in human gut bacterial content. These bacteria, once resident in the large intestine, are believed to ferment food-derived indigestible carbohydrates. Such fermentation causes increased production of short-chain fatty acids, which decreases circulatory cholesterol concentrations either by inhibiting hepatic cholesterol synthesis or by redistributing cholesterol from plasma to the liver. Furthermore, increased bacterial activity in the large intestine results in enhanced bile acid deconjugation. Deconjugated bile acids are not well absorbed by the gut mucosa and are excreted. Consequently, cholesterol, being a precursor of bile acids, is utilized to a greater extent for de novo bile acid synthesis. These actions combined are proposed as contributing mechanisms to the association of fermented milk consumption with decreased circulating cholesterol concentrations.
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Affiliation(s)
- M P St-Onge
- School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Canada
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Nagaya T, Yoshida H, Hayashi T, Takahashi H, Kawai M, Matsuda Y. Serum lipid profile in relation to milk consumption in a Japanese population. J Am Coll Nutr 1996; 15:625-9. [PMID: 8951742 DOI: 10.1080/07315724.1996.10718640] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
OBJECTIVE To investigate relationships between serum lipid profiles, milk consumption and lifestyle, in a Japanese population. METHODS A cross-sectional study in 12,610 Japanese men aged 30 to 69 years. Serum total-cholesterol (TC), HDL-cholesterol (HDLC), LDL-cholesterol (LDLC), TC/HDLC ratio, and triglycerides (TG) were determined. Milk consumption was classified into "Yes" (3553 men) and "No" (9057 men) groups by a self-administered questionnaire "Do you drink a glass of cow's milk (180 to 200 mL) or more everyday?". Five variables (age, body mass index, habitual exercise, and smoking and drinking habits) were considered confounding factors for the serum lipids. RESULTS Regardless of age, the "Yes" group had higher levels of serum TC, HDLC and LDLC than the "No" group except for one comparison (HDLC in 50 to 54 year old group). The differences in serum TC (p < 0.001), HDLC (p < 0.001) and LDLC (p < 0.001) between the two groups were significant by ANOVA. However, milk consumption had no significant relations to serum TC/HDLC ratio or TG level. Multivariate models including the five confounding factors confirmed these results, and indicated that the "Yes" group had higher adjusted means of serum TC by 0.079 mmol/L (+1.5%, 5.280 vs. 5.201 mmol/L, p < 0.001), HDLC by 0.018 mmol/L (+1.4%, 1.260 vs. 1.242 mmol/L, p < 0.01), and LDLC by 0.066 mmol/L (+2.0%, 3.382 vs. 3.316 mmol/L, p < 0.001) than the "No" group. CONCLUSION Milk consumption is part of a lifestyle related to hypercholesterolemia in the Japanese.
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Affiliation(s)
- T Nagaya
- Department of Public Health, Gifu University School of Medicine
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Levey WA, Manore MM, Vaughan LA, Carroll SS, VanHalderen L, Felicetta J. Blood pressure responses of white men with hypertension to two low-sodium metabolic diets with different levels of dietary calcium. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 1995; 95:1280-7. [PMID: 7594124 DOI: 10.1016/s0002-8223(95)00337-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
OBJECTIVE To compare the blood pressure responses of men with hypertension consuming low-sodium (Na) metabolic diets differing in dietary calcium (Ca) for two 6-week periods. SUBJECTS White men who had hypertension, were nonsmokers, and were sedentary. INTERVENTION This study consisted of two separate 6-week metabolic feeding periods. In the first period, a high-Ca group (n = 6) was fed 1,400 mg Ca per day. In the second period, a low-Ca group (n = 5) was fed 400 mg Ca per day. Both groups were fed 1,500 mg Na per day. MAIN OUTCOME MEASURES Blood pressure; urine and blood measured for electrolyte, calcitriol, renin, and parathyroid hormone (PTH) levels. To measure typical nutrient intakes, 3-day dietary records were collected before the beginning of each treatment period. STATISTICAL ANALYSES PERFORMED Repeated-measures analysis of variance and split-plot analysis of variance were used to analyze, respectively, blood pressure responses and response variables over time. RESULTS In both groups, serum Na level decreased (P < .05) over the 6-week period; urine Na decreased (P < .05) only in the low-Ca group. Serum PTH level decreased (P < .05) in the high-Ca group and increased (P < .05) in the low-Ca group; no change occurred in serum calcitriol level. Diastolic blood pressure decreased (8 mm Hg) in the low-Ca group (P < .05). The low-Ca group showed an 8% to 9% decrease in both systolic and diastolic blood pressure vs a 2% to 3% decrease in the high-Ca group. We also examined how the metabolic diet differed from subjects' typical diet. Results showed a positive correlation between the change in Na intake (usual to metabolic diet) and the change in systolic and diastolic blood pressure in both groups (P < .04). Results also showed a negative correlation between the change in the ratio of Na to Ca (usual to metabolic diet) and the change in diastolic blood pressure in the low-Ca group (P < .03). Directional change in blood pressure (either increase or decrease) could be predicted on the basis of how much the Na and Ca in the metabolic diet differed from subject's typical diet. APPLICATIONS Results of this study suggest that in the dietary management of hypertension it may be more important to focus on specific changes in a person's diet (eg, decreasing Na intake by 1,000 mg/day and increasing Ca intake by 400 mg/day) rather than setting specific levels of Na and Ca to be consumed.
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Affiliation(s)
- W A Levey
- Walter O. Boswell Memorial Hospital, Sun City, Ariz, USA
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Hatton DC, McCarron DA. Dietary calcium and blood pressure in experimental models of hypertension. A review. Hypertension 1994; 23:513-30. [PMID: 8144221 DOI: 10.1161/01.hyp.23.4.513] [Citation(s) in RCA: 95] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
More than 80 studies have reported lowered blood pressure after dietary calcium enrichment in experimental models of hypertension. The evidence presented here suggests that dietary calcium may act concurrently through a number of physiological mechanisms to influence blood pressure. The importance of any given mechanism may vary depending on the experimental model under consideration. Supplemental dietary calcium is associated with reduced membrane permeability, increased Ca(2+)-ATPase and Na,K-ATPase, and reduced intracellular calcium. These results suggest that supplemental calcium may limit calcium influx into the cell and improve the ability of the VSMC to extrude calcium. This could be a direct effect of calcium on the VSMC or an indirect effect mediated hormonally. The calcium-regulating hormones have all been found to have vasoactive properties and therefore may influence blood pressure. Furthermore, CGRP and the proposed parathyroid hypertensive factor are both vasoactive substances that are responsive to dietary calcium. Therefore, diet-induced variations in calcium-regulating hormones may influence blood pressure. Modulation of the sympathetic nervous system is another important way that dietary calcium can influence blood pressure. There is evidence of altered norepinephrine levels in the hypothalamus as a consequence of manipulations of dietary calcium as well as changes in central sympathetic nervous system outflow. Dietary calcium has also been shown to specifically modify alpha 1-adrenergic receptor activity in the periphery. In some experimental models of hypertension, dietary calcium may alter blood pressure by changing the metabolism of other electrolytes. For example, the ability of calcium to prevent sodium chloride-induced elevations in blood pressure may be attributed to natriuresis. However, natriuresis does not account for all of the interactive effects of calcium and sodium chloride on blood pressure. Sodium chloride-induced hypertension may be due in part to calcium wasting and subsequent elevation of calcium-regulating hormones. Chloride is an important mediator of this effect because it appears that sodium does not cause calcium wasting when it is not combined with chloride. More attention to the central nervous system effects of dietary calcium is needed. Not only can calcium itself influence neural function, but many of the calcium-regulating hormones appear to affect the central nervous system. The influence of calcium and calcium-regulating hormones on central nervous system activity may have important implications for blood pressure regulation and also may extend to other aspects of physiology and behavior.
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Affiliation(s)
- D C Hatton
- Division of Nephrology and Hypertension, Oregon Health Sciences University, Portland 97201
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Berner LA. Defining the role of milkfat in balanced diets. ADVANCES IN FOOD AND NUTRITION RESEARCH 1993; 37:131-257. [PMID: 8398045 DOI: 10.1016/s1043-4526(08)60117-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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