Dairy food products: good or bad for cardiometabolic disease?

Lovegrove, Julie A.; Givens, D.I.

doi:10.1017/s0954422416000160

Cited by 51 publications

(35 citation statements)

References 171 publications

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“…Overall, these studies indicate that milk proteins can have important lowering effects on blood lipids, which may moderate any opposite effects of dairy fats and be a contributing factor to the neutral or health benefits of dairy foods observed in prospective studies. Nevertheless, it is clear that more work in this area is needed and supports the proposal of Lovegrove and Givens (2016) for a meta-analysis of effects of milk proteins on blood lipids.…”

Section: Effects Of Milk Proteins On Blood Lipidsmentioning

confidence: 82%

Saturated fats, dairy foods and health: A curious paradox?

Givens

2017

Nutrition Bulletin

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Cardiovascular diseases (CVD) remain a major cause of death and morbidity worldwide. Dietary guidelines aim to restrict the intake of saturated fatty acids (SFA) as they are regarded as an important risk factor for CVD due to their association with increased blood cholesterol. As dairy foods are major contributors of dietary SFA, there have been guidelines to reduce consumption of these foods. However, it is now generally accepted that the effects of reducing intake of SFA are dependent on what replaces them in the diet. Reduced CVD risk has been associated with replacement of SFA with cis-polyunsaturated fatty acids (cis-PUFA) and/or cis-monounsaturated fatty acids (cis-MUFA), with replacement by carbohydrate leading to no reduction or even increased CVD risk. Most studies on the effect of diet/food on CVD risk have used total cholesterol (TC) and/or low-density lipoprotein cholesterol (LDL-C) in blood as the marker(s) of risk. However, because of potentially attenuating effects of dairy foods (e.g. effect of protein on blood lipids and blood pressure; food matrix effects on fat bioavailability), a wider range of markers is needed to more fully evaluate disease risk. Nevertheless, whilst prospective evidence shows no increase in CVD risk from high dairy consumption, it is still unclear whether replacing a proportion of SFA in dairy fat with cis-MUFA will lead to reduced CVD risk. The relatively few randomised controlled trials that have examined this using TC/LDL-C as risk markers give some indications of reduced CVD risk from consumption of milk and dairy products with modified fatty acid composition, compared with those of normal milk fat composition. The results of ongoing studies will add valuable new evidence on this issue.

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Section: Effects Of Milk Proteins On Blood Lipidsmentioning

confidence: 82%

Saturated fats, dairy foods and health: A curious paradox?

Givens

2017

Nutrition Bulletin

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“…There has long been interest in feeding oilseed supplements to decrease milk saturated FA (SFA) by replacement with MUFA and/or PUFA (Kliem and Shingfield, 2016), as it has been shown that milk and dairy products contribute substantially to adult SFA consumption in European countries (Hulshof et al, 1999). Current evidence is inconsistent for the effect of dairy SFA in particular on cardiovascular disease risk (Lovegrove & Givens, 2016). However the impact of dietary SFA on blood cholesterol is indisputable (Givens, 2008).…”

Section: Introductionmentioning

confidence: 99%

Differential effects of oilseed supplements on methane production and milk fatty acid concentrations in dairy cows

Kliem

Humphries

Kirton

et al. 2019

animal

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It is known that supplementing dairy cow diets with full-fat oilseeds can be used as a strategy to mitigate methane emissions, through their action on rumen fermentation. However, direct comparisons of the effect of different oil sources are very few, as are studies implementing supplementation levels that reflect what is commonly fed on commercial farms. The objective was to investigate the effect of feeding different forms of supplemental plant oils on both methane emissions and milk fatty acid (FA) profile. Four multiparous, Holstein-Friesian cows in mid-lactation were randomly allocated to one of four treatment diets in a 4×4 Latin square design with 28-day periods. Diets were fed as a total mixed ration with a 50 : 50 forage : concentrate ratio (dry matter (DM) basis) with the forage consisting of 75 : 25 maize silage : grass silage (DM). Dietary treatments were a control diet containing no supplemental fat, and three treatment diets containing extruded linseed (EL), calcium salts of palm and linseed oil (CPLO) or milled rapeseed (MR) formulated to provide each cow with an estimated 500 g additional oil/day (22 g oil/kg diet DM). Dry matter intake (DMI), milk yield, milk composition and methane production were measured at the end of each experimental period when cows were housed in respiration chambers for 4 days. There was no effect of treatment diet on DMI or milk protein or lactose concentration, but oilseed-based supplements increased milk yield compared with the control diet and milk fat concentration relative to control was reduced by 4 g/kg by supplemental EL. Feeding CPLO reduced methane production, and both linseed-based supplements decreased methane yield (by 1.8 l/kg DMI) and intensity (by 2.7 l/kg milk yield) compared with the control diet, but feeding MR had no effect on methane emission. All the fat supplements decreased milk total saturated fatty acid (SFA) concentration compared with the control, and SFA were replaced with mainly cis-9 18:1 but also trans FA (and in the case of EL and CPLO there were increases in polyunsaturated FA concentration). Supplementing dairy cow diets with these oilseed-based preparations affected milk FA profile and increased milk yield. However, only the linseed-based supplements reduced methane production, yield or intensity, whereas feeding MR had no effect.

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“…In addition, misconception and misinformation about potentially harmful effects of certain protein-rich foods could lead to their avoidance in health-conscious older adults. For example, a reduced consumption of milk and dairy products was recommended in terms of reducing the cardiometabolic risk, although current evidence from epidemiologic and intervention studies does not entirely support this [21][22][23]. However, as the above described health-benefits of a protein-rich diet become increasingly part of health promotion campaigns for older people, a positive relationship between HEM and total protein intake is also conceivable.…”

Section: Introductionmentioning

confidence: 99%

The Relationship Between Healthy Eating Motivation and Protein Intake in Community-Dwelling Older Adults With Varying Functional Status

et al. 2020

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In older adults, the relationship between healthy eating motivation (HEM) and protein intake as key component of a healthy diet is poorly understood. Therefore, we investigate the association of HEM with (1) total protein intake and (2) intake of different protein sources in older adults with varying functional status. In this cross-sectional study including 250 adults (≥70 years), we assessed HEM with “The Eating Motivation Survey” and protein intake by 7-day food records. In addition, gender, age, Body Mass Index (BMI), energy intake and functional status were considered. Regression analyses revealed that HEM was neither related to total (β = −0.02; p = 0.723) nor to relative protein intake (β = 0.04; p = 0.370). Notwithstanding this, participants with stronger HEM showed lower intake of protein from meat and meat products (β = −0.14; p = 0.018), higher intake of overall plant-based protein (β = 0.11; p = 0.032), protein from fruit and vegetables (β = 0.20; p = 0.002) and from pulses, nuts an seeds (β = 0.16; p = 0.016). Our findings suggest HEM as a valuable indicator for intake of distinct protein sources. However, since HEM is not related to total protein intake, the importance of sufficient protein consumption should be emphasized by promoting healthy eating, regardless of self-perceived HEM.

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Dairy food products: good or bad for cardiometabolic disease?

Cited by 51 publications

References 171 publications

Saturated fats, dairy foods and health: A curious paradox?

Saturated fats, dairy foods and health: A curious paradox?

Differential effects of oilseed supplements on methane production and milk fatty acid concentrations in dairy cows

The Relationship Between Healthy Eating Motivation and Protein Intake in Community-Dwelling Older Adults With Varying Functional Status

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