Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A controlled dietary study was performed with twenty-two test individuals (nine men and thirteen women) aged 23 -54 years. The subjects consumed three isoenergetic test diets, with equal amounts of fat and protein, and containing either cheese (CH diet), butter þ calcium caseinate (BC diet) or butter þ egg-white protein (BE diet). The study was a randomised cross-over study and the subjects consumed each diet for 3 weeks, with 1 week when they consumed their habitual diet in between. Fasting blood samples were drawn at baseline and at the end of each period. Serum was analysed for lipids and plasma for haemostatic variables and homocysteine. Total cholesterol was significantly lower after the CH diet than after the BC diet (2 0·27 mmol/l; P¼ 0·03), while the difference in LDL-cholesterol was found to be below significance level (20·22 mmol/l; P¼0·06). There were no significant differences in HDL-cholesterol, triacylglycerols, apo A-I, apo B or lipoprotein (a), haemostatic variables and homocysteine between the diets. The results indicate that, at equal fat content, cheese may be less cholesterol increasing than butter.
Branched-chain amino acids (BCAA) are essential amino acids that are necessary for muscle mass maintenance. Little is known about the plasma concentrations of BCAA and the protein intake in relation to sarcopenia. We aimed to compare the non-fasting plasma concentrations of the BCAA and the dietary protein intake between sarcopenic and non-sarcopenic older adults. Norwegian older home-dwelling adults (≥70 years) were invited to a cross-sectional study with no other exclusion criteria than age. Sarcopenic subjects were defined by the diagnostic criteria by the European Working Group on Sarcopenia in Older People. Non-fasting plasma concentrations of eight amino acids were quantified using NMR spectroscopy. Protein intake was assessed using 2×24-h dietary recalls. In this study, ninety out of 417 subjects (22 %) were sarcopenic, and more women (32 %) than men (11 %) were sarcopenic (P<0·0001). Sex-adjusted non-fasting plasma concentrations of leucine and isoleucine, and the absolute intake of protein (g/d), were significantly lower among the sarcopenic subjects, when compared with non-sarcopenic subjects (P=0·003, P=0·026 and P=0·003, respectively). A similar protein intake was observed in the two groups when adjusted for body weight (BW) and sex (1·1 g protein/kg BW per d; P=0·50). We show that sarcopenia is associated with reduced non-fasting plasma concentration of the BCAA leucine and isoleucine, and lower absolute intake of protein. More studies are needed to clarify the clinical relevance of these findings, related to maintenance of muscle mass and prevention of sarcopenia.
Increased protein intake (2 x 20 g/d) did not significantly improve muscle mass, muscle strength or functional performance in healthy older weight stable adults. Whether intake of > 20 g protein to each meal is necessary for preservation of muscle mass and strength in older adults should be further investigated in a larger study. This underscores the need for well-designed studies that can differentiate between the effect of protein intake and increased energy. This trial was registered at Clinicaltrials.gov (ID no. NCT02218333).
Objective: To study the association between content of fatty acids from milk fat (14:0, 15:0 and 17:0) in adipose tissue and risk of a first myocardial infarction (MI). Design and subjects: A case-control study with 99 patients and 98 population controls both men and postmenopausal women, age 45-75 year. Adipose tissue fatty acids were determined by gas-liquid chromatography. Results: The content of 14:0, 14:1, 15:0, 17:0 and 17:1 were all significantly higher in adipose tissue of controls than of the patients. Age and sex adjusted odds ratios (OR) for MI were significantly reduced with increasing quartiles of 14:0, 14:1, 15:0 and 17:1 in adipose tissue, but except for 15:0 (OR ¼ 0.36, 95% CI 0.13-0.99), the trend was no longer significant after further adjustment for waist-to-hip ratio, smoking and family history for coronary heart disease. Correlations between 14:0 and 15:0 in adipose tissue, and waist-to-hip ratio were significantly negative (r ¼ À0.22 for both, Po0.01). Conclusion: Our study suggests that intake of dairy fat or some other component of dairy products, as reflected by C15:0 as marker in adipose tissue, may protect persons at increased risk from having a first MI, and that the causal effects may rely on other factors than serum cholesterol. Keywords: pentadecanoic acid; myristic acid; heptadecanoic acid; milk fat; coronary heart disease; biological markers IntroductionPopulations with a high intake of saturated fat are shown to have a high mortality of coronary heart disease (CHD) (Renaud and Lanzmann-Petithory, 2001). This is one reason why intake of milk fat has been considered an important factor related to the high incidence of CHD in western countries. A large number of metabolic studies have shown that the saturated fatty acids lauric (12:0), myristic (14:0) and palmitic acid (16:0) increase serum total and LDL cholesterol (Kris-Etherton and Yu, 1997). It has been difficult, however, to demonstrate a clear relationship between intake of saturated fat and risk of cardiovascular disease in large observational studies. A significant positive association was found in two prospective studies (McGee et al., 1984;Kushi et al., 1985), but in others, weak or no association were found (Garcia-Palmieri et al., 1980;Gordon et al., 1981;Shekelle et al., 1981;Kromhout and de Lezenne, 1984;McGee et al., 1984;Kushi et al., 1985;Ascherio et al., 1996;Hu et al., 1997;Pietinen et al., 1997 HDL ratio, serum triglycerides and blood pressure, associated with dairy products (Smedman et al., 1999;Mennen et al., 2000;Pereira et al., 2002), andElwood et al. (2004), suggesting that consumption of milk products may be associated with a small reduction in risk of heart disease and stroke.Pentadecanoic acid (15:0) and heptadecanoic acid (17:0) are characteristic for milk fat. They are synthesized by the bacterial flora in the rumen of ruminants (Wu and Palmquist, 1991), and cannot be synthesized in the human body. Another fatty acid, 14:0, is mainly present in milk fat. In most human tissues, the substrate specificiti...
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