Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal Obesity

Abstract

<jats:title>Abstract</jats:title> <jats:sec> <jats:title>Background</jats:title> <jats:p>Recent evidence suggests that the association between dietary saturated fatty acids (SFAs) and coronary artery disease risk varies according to food sources. How SFAs from butter and cheese influence HDL-mediated cholesterol efflux capacity (CEC), a key process in reverse cholesterol transport, is currently unknown.</jats:p> </jats:sec> <jats:sec> <jats:title>Objective</jats:title> <jats:p>In a predefined secondary analysis of a previously published trial, we have examined how diets rich in SFAs from either cheese or butter influence HDL-mediated CEC, compared with diets rich in either monounsaturated fatty acids (MUFAs) or polyunsaturated fatty acids (PUFAs).</jats:p> </jats:sec> <jats:sec> <jats:title>Methods</jats:title> <jats:p>In a randomized crossover controlled consumption trial, 46 men and women with abdominal obesity consumed 5 isocaloric diets, each for 4 wk. Two diets were rich in SFAs either from cheese (CHEESE) or butter (BUTTER) [12.4–12.6% of energy (%E) as SFAs, 32%E as fat, 52%E as carbohydrates]. In 2 other diets, SFAs (5.8%E) were replaced with either MUFAs from refined olive oil (MUFA) or PUFAs from corn oil (PUFA). Finally, a lower fat and carbohydrate diet was used as a control (5.8%E as SFAs, 25.0%E as fat, 59%E as carbohydrates; CHO). Post-diet HDL-mediated CEC was determined ex vivo using radiolabelled J774 macrophages incubated with apolipoprotein B–depleted serum from the participants.</jats:p> </jats:sec> <jats:sec> <jats:title>Results</jats:title> <jats:p>Mean (±SD) age was 41.4 ± 14.2 y, and waist circumference was 107.6 ± 11.5 cm in men and 94.3 ± 12.4 cm in women. BUTTER and MUFA increased HDL-mediated CEC compared with CHEESE (+4.3%, P = 0.026 and +4.7%, P = 0.031, respectively). Exploring the significant diet × sex interaction (P = 0.044) revealed that the increase in HDL-mediated CEC after BUTTER compared with CHEESE was significant among men (+6.0%, P = 0.047) but not women (+2.9%, P = 0.19), whereas the increase after MUFA compared with CHEESE was significant among women (+9.1%, P = 0.008) but not men (–0.6%, P = 0.99).</jats:p> </jats:sec> <jats:sec> <jats:title>Conclusion</jats:title> <jats:p>These results provide evidence of a food matrix effect modulating the impact of dairy SFAs on HDL-mediated CEC with potential sex-related differences that deserve further investigation. This trial was registered at clinicaltrials.gov as NCT02106208.</jats:p> </jats:sec>

Butter Increases High-Density Lipoprotein Functional Capacity: Is This Compensation for Its Adverse Effect on Serum Low-Density Lipoprotein Cholesterol?

“…The study by Brassard et al 6 , is a secondary analysis of a randomly controlled intervention trial 9 that confirmed earlier reports that equivalent amounts of SFA from cheese had a lesser effect in elevating serum LDL-cholesterol than butter 10,11 . This was attributed to a food matrix effect of cheese that was proposed to reduce the absorption of SFA in the gut, and thus its capacity to raise LDL cholesterol.…”

“…The effects of dietary SFA on serum LDL-cholesterol depend on what macronutrient (unsaturated fatty acids and/or carbohydrate) replaces the SFA 4 , and other constituents in the food, including its specific SFA content, and other components of the food matrix, such as protein, minerals, fiber 5 . The study by Brassard et al 6 , examines these phenomena in relation to HDL-cholesterol, but extends its analysis to the substructure and function of HDL with relevance to the potential cardio-protective role of this lipoprotein.…”

“…The test diets were compared with a low fat (5.8%E SFA, 25%E total fat) high carbohydrate (59%E) control. In the present study 6 , the principal outcome was HDL-mediated cholesterol efflux capacity (CEC), as measured by the capacity of apo B free serum from 46 participants to remove radiolabelled cholesterol (3H-cholesterol) from J774 macrophages cultured under basal conditions. A secondary outcome included the distribution of serum HDL subclasses known to be involved in cholesterol efflux, and thus informative with respect to CEC.…”

Controversies and discrepancies in the effect of dietary fat and cholesterol on cardiovascular risk

“…(74) SF from butter may have higher HDLmediated cholesterol efflux capacity that compensates for any LDL-cholesterol-raising effects from butter, resulting in a neutral association between butter and CVD risks. (75) The main sources of SF from plants are coconut oil and palm oil. Besides SF, palm oil also consists of oleic acids (monounsaturated) and linoleic acids (LAs; polyunsaturated), and vitamins A and E (antioxidants), which have cardioprotective properties.…”

Associações entre consumo de produtos lácteos, proteína C-reativa e perfil lipídico em adultos: resultados do ELSA-Brasil

“…Ensaios clínicos têm mostrado uma maior associação entre ácidos graxos saturados (AGS) da manteiga e aumento de LDL-C, em comparação aos AGS do queijo 40 e a outros tipos de gordura 41 . Apesar disso, estudos também têm relacionado o consumo de manteiga a maiores valores de HDL-C 41 e maior capacidade de efluxo de colesterol mediada pelo HDL-C, em comparação a uma dieta com AGS do queijo ou uma dieta com elevada quantidade de carboidrato 42 . Uma meta-análise de estudos prospectivos não encontrou associação significativa entre o consumo de manteiga com DCV, doença coronariana ou infarto, e uma associação inversa foi demonstrada para o diabetes.…”