Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function

Nicholls, Stephen J.; Lundman, Pia; Harmer, Jason A.; Cutri, Belinda; Griffiths, Kalinda; Rye, Kerry Anne; Barter, Philip J.; Celermajer, David S.

doi:10.1016/j.jacc.2006.04.080

Cited by 183 publications

(122 citation statements)

References 28 publications

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“…The anti-inflammatory/ oxidative properties of HDL in the postprandial state have been studied earlier in two relatively small studies with healthy subjects. Nicholls et al (2006) showed that the anti-inflammatory potential of HDL was reduced after consumption of saturated fat and improved following the consumption of polyunsaturated fat. Patel et al (2009) demonstrated an impaired anti-inflammatory capacity of HDL in response to 20% intralipid.…”

Section: Discussionmentioning

confidence: 99%

Effect of three consecutive meals on the physicochemical properties of HDL and LDL in individuals with the metabolic syndrome and patients with type 2 diabetes

et al. 2011

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Background/Objectives: Postprandial hyperlipidemia, which is exaggerated and prolonged in insulin-resistant individuals, has been associated with cardiovascular disease. The objective of this study was to investigate whether and how the composition, size and function of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) particles are affected in the postprandial state among males with the metabolic syndrome (MetS) or type 2 diabetes (T2DM), compared with controls. Subjects/Methods: A total of 14 males with T2DM, 14 with the MetS and 14 age-matched controls were given three standardized high-fat mixed meals (900 kcal; 50-g fat, 75-g carbohydrate and 35-g protein) as breakfast, lunch and dinner. Blood sampling was performed just before each meal, and 4 and 8 h after the last meal. HDL and LDL were isolated by ultracentrifugation and analyzed for their composition, particle diameter and functional properties. Results: Postprandial triglycerides levels in plasma, HDL and LDL particles increased significantly in all groups (Po0.01). Compared with the control subjects, patients with T2DM had smaller LDL particles, and in agreement, a lower cholesterol-toprotein content in both fasting and postprandial samples. A prolonged increase in susceptibility of LDL to oxidation was found in all subjects, but was most evident in T2DM. The postprandial effect on LDL oxidation was associated with an increase in LDL triglyceride (r ¼ 0.29, Po0.05). In T2DM the anti-oxidative capacity of HDL trended to impairment after the third meal. Conclusions: Postprandial increases in triglycerides, especially in T2DM, are accompanied by pro-atherosclerotic functional changes in HDL and LDL particles.

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Section: Discussionmentioning

confidence: 99%

Effect of three consecutive meals on the physicochemical properties of HDL and LDL in individuals with the metabolic syndrome and patients with type 2 diabetes

et al. 2011

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“…Because vegetable oils are generally considered healthier alternatives than animal fats, this suggests that the estimates based on cohort studies may be closer to the true effects. In addition to effects on TC/HDL-C, ApoB/ApoAI, Lp(a) and CRP, cisunsaturated fats in vegetable oils may have beneficial effects on other pathways related to cardiovascular risk, such as insulin sensitivity (Summers et al, 2002;Paniagua et al, 2007) and endothelial function (Perez-Jimenez et al, 1999;Nicholls et al, 2006), in comparison with animal fats. Some vegetable oils (for example, soybean oil) also contain omega-3 fatty acids (alpha-linolenic acid), which may further contribute to the lowering of CHD risk independently of effects on blood lipids, lipoproteins or CRP (Mozaffarian, 2005).…”

Section: Degree Of Adjustment Prospective Studymentioning

confidence: 99%

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

2009

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Background/Objectives: Reduced consumption of trans-fatty acids (TFA) is desirable to lower coronary heart disease (CHD) risk. In practice, partially hydrogenated vegetable oils (PHVO) that contain both TFAs and other fatty acids are the unit of replacement and could be replaced with diverse alternative fats and oils. We performed quantitative estimates of CHD effects if a person's PHVO consumption were to be replaced with alternative fats and oils based on (1) randomized dietary trials and (2) prospective observational studies. Subjects/Methods: We performed meta-analyses of (1) the effects of TFAs on blood lipids and lipoproteins in controlled dietary trials and (2) associations of habitual TFA consumption with CHD outcomes in prospective cohort studies. On the basis of these results and corresponding findings for saturated fatty acids (SFA), cis-monounsaturated fatty acids (MUFA) and cis-polyunsaturated fatty acids (PUFA), we calculated the effects on CHD risk for replacing 7.5% of energy from three different PHVO formulations (containing 20, 35 or 45% TFAs) with butter, lard, palm or vegetable oils. Results: In controlled trials, each 1% energy replacement of TFAs with SFAs, MUFAs or PUFAs, respectively, decreased the total cholesterol (TC)/high-density lipoprotein cholesterol (HDL-C) ratio by 0.31, 0.54 and 0.67; the apolipoprotein (Apo)-B/ApoAI ratio by 0.007, 0.010 and 0.011; and lipoprotein (Lp)(a) by 3.76, 1.39 and 1.11 mg/l (Po0.05 for each). We also included possible effects on C-reactive protein (CRP) of TFAs vs other fats from one trial. On the basis of these risk factor changes in controlled trials, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: À2.7% (butter) to À9.9% (canola)); 35% TFA PHVO (À11.9% (butter) to À16.0% (canola)); or 45% TFA PHVO (À17.6% (butter) to À19.8% (canola)). In prospective cohort studies, each 2% energy replacement of TFAs with SFAs, MUFAs or PUFAs would lower CHD risk by 17% (95% confidence interval (CI) ¼ 7-25%), 21% (95% CI ¼ 12-30%) or 24% (95% CI ¼ 15-33%), respectively. On the basis of these associations in observational studies, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: þ 0.5% (butter) to À21.8% (soybean)); 35% TFA PHVO (À14.4% (butter) to À33.4% (soybean)); or 45% TFA PHVO (À22.4% (butter) to À39.6% (soybean)). The demonstrated effects on TC/HDL-C, ApoB/ ApoAI, Lp(a), and CRP in randomized feeding trials together accounted for B65-80% and B50% of the estimated risk reduction for replacing PHVO with animal fats and vegetable oils, respectively, that would be calculated from prospective cohort studies. Conclusions: Effects on CHD risk of removing PHVO from a person's diet vary depending on the TFA content of the PHVO and the fatty acid composition of the replacement fat or oil, with direct implications for reformulation of individual food products. Accounting for the summed effects of TFAs on multiple CH...

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“…It would therefore seem logical that the use of animal nutrition strategies to produce milk with reduced SFA and increased cis-MUFA or cis-PUFA (Chilliard et al, 2000;Givens and Shingfield, 2006) should initially be targeted at cheese and butter production. That said, there is an urgent need for robust intervention studies to evaluate the impact of such changes in a whole diet context using modern functional makers of CVD risk such as endothelial function (Nicholls et al, 2006). There is also a need for more data on the relationship between milk consumption and dementia.…”

Section: Milk Dairy Products and Chronic Disease: Conclusionmentioning

confidence: 99%

Milk and meat in our diet: good or bad for health?

Givens

2010

Animal

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Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.Keywords: milk, meat, chronic disease, animal nutrition ImplicationsIncreasing obesity and an ageing population increase the risk of chronic disease and its associated financial cost substantially. Diet is a modifier of risk and since milk, meat and their products are staple components of most Western diets, it is very important to understand whether these foods increase or decrease the risk of chronic disease. Milk appears to provide some worthwhile reduction in risk of cardiovascular disease and colorectal cancer and while this needs further understanding, the implications for milk production and milk consumers are potentially very substantial. There remains uncertainty about the effects of red meat and processed meat in the diet and these need urgent clarification both for the consumer and the producer. IntroductionPublic health nutrition is facing multiple and major challenges. In particular, there are three m...

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Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function

Cited by 183 publications

References 28 publications

Effect of three consecutive meals on the physicochemical properties of HDL and LDL in individuals with the metabolic syndrome and patients with type 2 diabetes

Effect of three consecutive meals on the physicochemical properties of HDL and LDL in individuals with the metabolic syndrome and patients with type 2 diabetes

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

Milk and meat in our diet: good or bad for health?

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