Dairy matrix effects: response to consumption of dairy fat differs when eaten within the cheese matrix—a randomized controlled trial

Feeney, Emma L.; Barron, Rebecca; Dible, Victoria; Hamilton, Zita; Power, Yvonne; Tanner, Linda; Flynn, Cal; Bouchier, Paul; Beresford, Tom; Noronha, N.; Gibney, Eileen R.

doi:10.1093/ajcn/nqy146

Cited by 68 publications

(66 citation statements)

References 28 publications

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“…39 The cause of this difference is unknown and has tentatively been ascribed to the cheese matrix itself. 40 Neither has vitamin K2 nor osteocalcin been associated with cholesterol reduction, but in persons receiving 500 µg K1 daily over 3 years the study participants experienced 5% reductions in LDL, suggesting that this effect can be ascribed to the vitamin K.…”

Section: Discussionmentioning

confidence: 87%

Increased serum osteocalcin levels and vitamin K status by daily cheese intake

Lundberg¹,

Holand

Holo

et al. 2020

Int J Clin Trials

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Background: Cheese is a major source of long-chained vitamin K2 variants. How intake of vitamin K2 rich cheese affects vitamin K and osteocalcin has not been studied. The aim was to establish a maximum efficacy dose (MED) after daily intake of vitamin K2-rich cheese (Jarlsberg®) based on increase in ratio between carboxylated and undercarboxylated osteocalcin during a five-week diet.Methods: 20 healthy healthy volunteers (HV) were recruited. The daily intake of Jarlsberg® cheese in the study varied from 20 to 152 g. Clinical investigation was performed initially and after three, four and five weeks with measurement of vital signs, hematological and biochemical variables, carboxylated and undercarboxylated osteocalcin and vitamin K. The ratio OR= carboxylated/undercarboxylated osteocalcin was the main variable.Results: The MED decreased with treatment duration and was estimated to 57 g/day (95% CI: 47-67) after five weeks diet, resulting in a mean OR increase of 30% (95% CI: 23.8-36.8). Both OR and serum osteocalcin followed a quadratic dose response curve. For osteocalcin, a maximal increase of 46% was estimated at 59 g/day for five weeks. The serum content of long-chained vitamin K2 increased significantly with increasing cheese dose. The increase were mainly obtained the first three weeks and kept unchanged the following two weeks. The cheese doses close to the MED caused nearly significant reductions in total cholesterol, LDL-cholesterol, the LDL/HDL ratio and significant reduction in the blood pressures after five weeks diet (p≤0.05).Conclusions: MED of Jarlsberg® cheese was estimated to 57 g/day. Daily intake of Jarlsberg® cheese increased the osteocalcin level, vitamin K2 and positively affected the lipid patterns and blood pressure.

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Section: Discussionmentioning

confidence: 87%

Increased serum osteocalcin levels and vitamin K status by daily cheese intake

Lundberg¹,

Holand

Holo

et al. 2020

Int J Clin Trials

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“…Some variation in response was noted. Work conducted by this research group previously has both supported and added to the existing evidence [ 32 ]. A 6-week randomised parallel intervention involving 164 volunteers who received ~40 g of dairy fat/d, in 1 of 4 treatments: 120 g full-fat Irish cheddar cheese (group A), 120 g reduced-fat Irish cheddar cheese + butter (21 g) (group B); butter (49 g), calcium caseinate powder (30 g) and Ca supplement (CaCO 3 ) (500 mg) (group C) or 120 g full-fat Irish cheddar cheese, for 6 weeks following completion of a 6-week “run-in” period, where this group excluded all dietary cheese before commencing the intervention (group D).…”

Section: Dairy Fat and The Link To Healthmentioning

confidence: 94%

“…For this reason, many healthy eating guidelines recommend 3–5 portions of dairy daily, with consumption of “low/reduced-fat dairy” when possible [ 28 , 29 ]. However, research investigating the importance of the food source of saturated fatty acids (SFA) suggests that although SFAs from meat and processed-meat are associated with detrimental health effects [ 30 ], SFA intake from dairy sources may be associated with either neutral [ 31 ] or beneficial effects on cardiovascular health markers [ 32 , 33 ]. Further, the individual dairy sources may have different impacts.…”

Section: Contribution Of Dairy To a Balanced Dietmentioning

confidence: 99%

“…With research strongly suggestive of postprandial hyperlipidema as an independent risk factor for CVD [ 112 ], this could be a further explanation for the growing list of studies showing a protective effect of cheese consumption on CVD risk [ 32 , 60 , 61 , 68 , 72 , 113 , 114 , 115 ] despite the relatively high SFA content.…”

Section: The ‘Dairy Matrix’mentioning

confidence: 99%

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Dairy Consumption and Metabolic Health

et al. 2020

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Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been consistent and clear: limit total fat intake to 30% or less of total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food-specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total-dairy-intake level and also at a food-item level, with mixed findings to date. However the evidence suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same food group such as dairy. The range of nutrients and bioactive components in milk and dairy foods are found in different levels and are housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the ‘food matrix effect’ which has been well-documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This narrative review examines the current evidence, mainly from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings.

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“…But this has clearly not solved the obesity problem, it might have even worsened it because the focus on fat reduction has led to an increase of carbohydrate consumption (Giugliano et al, 2018, Smith et al, 2017, Astrup et al, 2019. The presumed unhealthy effect of (saturated) fat is not so clear anymore, as recent research shows that the health effect may well depend on the product, and the composition of the total diet (Deghan et al, 2017, Feeney et al, 2018. This is called 'the matrix effect', by which it is implied that nutrients are present in a matrix and do interact, and as a result of that, the effects on health are not straightforward to predict, based on the presence of nutrients and calories.…”

Section: Fictionmentioning

confidence: 99%

Food, facts and fiction : A story about science and perception

Boekel¹

2019

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Dairy matrix effects: response to consumption of dairy fat differs when eaten within the cheese matrix—a randomized controlled trial

Cited by 68 publications

References 28 publications

Increased serum osteocalcin levels and vitamin K status by daily cheese intake

Increased serum osteocalcin levels and vitamin K status by daily cheese intake

Dairy Consumption and Metabolic Health

Food, facts and fiction : A story about science and perception

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