Dairy products and cardiovascular disease

Tholstrup, Tine

doi:10.1097/01.mol.0000199813.08602.58

Cited by 94 publications

(77 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…More recently, nutritional studies analyzing the effect of physiological doses (1.0% to 2.5% of dietary energy) of myristic acid have shown no effect on plasma total cholesterol in rats (Rioux et al, 2005), or a non-significant increase that reflected an increase in HDL-cholesterol but not LDLcholesterol in hamsters (Loison et al, 2002). As recently described in healthy men and women (Tholstrup, 2006), our results suggest that a moderate consumption of dairy products does not increase the risk of cardiovascular diseases (Dabadie et al, 2005;Tholstrup et al, 2003).…”

Section: Discussionsupporting

confidence: 71%

“…Within last parameter, this study was aimed at investigating the effect of dietary myristic acid on the storage of ALA, the biosynthesis of highly unsaturated (n-3) derivatives from the precursor and the overall bioavailability of these PUFA. Isocaloric diets containing increasing amounts of myristic acid (from 0% to 30% of total FA) and decreasing amounts of oleic acid (from 76% to 35%) were designed (Table 1) and given to rats for 8 weeks, as already done in previous studies investigating the effect of dietary myristic acid in rats (Rioux et al, 2005) and humans (Dabadie et al, 2005 and2006). The present study shows first that plasma cholesterol and TG levels were statistically similar in animals from the MY0, MY5 and MY10 groups (Table 2).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Rioux

Catheline

Beauchamp

et al. 2008

Animal

View full text Add to dashboard Cite

Various strategies have been developed to increase the cellular level of (n-3) polyunsaturated fatty acids in animals and humans. In the present study, we investigated the effect of dietary myristic acid, which represents 9% to 12% of fatty acids in milk fat, on the storage of a-linolenic acid and its conversion to highly unsaturated (n-3) fatty acid derivatives. Five isocaloric diets were designed, containing equal amounts of a-linolenic acid (1.3% of dietary fatty acids, i.e. 0.3% of dietary energy) and linoleic acid (7.0% of fatty acids, i.e. 1.5% of energy). Myristic acid was supplied from traces to high levels (0%, 5%, 10%, 20% and 30% of fatty acids, i.e. 0% to 6.6% of energy). To keep the intake of total fat and other saturated fatty acids constant, substitution was made with decreasing levels of oleic acid (76.1% to 35.5% of fatty acids, i.e. 16.7% to 7.8% of energy) that is considered to be neutral in lipid metabolism. After 8 weeks, results on physiological parameters showed that total cholesterol and low-density lipoprotein-cholesterol did not differ in the diets containing 0%, 5% and 10% myristic acid, but were significantly higher in the diet containing 30% myristic acid. In all the tissues, a significant increasing effect of the substitution of oleic acid for myristic acid was shown on the level of both a-linolenic and linoleic acids. Compared with the rats fed the diet containing no myristic acid, docosahexaenoic acid significantly increased in the brain and red blood cells of the rats fed the diet with 30% myristic acid and in the plasma of the rats fed the diet with 20% myristic acid. Arachidonic acid also increased in the brain of the rats fed the diet with 30% myristic acid. By measuring D6-desaturase activity, we found a significant increase in the liver of the rats fed the diet containing 10% of myristic acid but no effect at higher levels of myristic acid. These results suggest that an increase in dietary myristic acid may contribute in increasing significantly the tissue storage of a-linolenic acid and the overall bioavailability of (n-3) polyunsaturated fatty acids in the brain, red blood cells and plasma, and that mechanisms other than the single D6-desaturase activity are involved in this effect.

show abstract

Section: Discussionsupporting

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Rioux

Catheline

Beauchamp

et al. 2008

Animal

View full text Add to dashboard Cite

show abstract

“…24 It also appears that variations in macro-and micronutrient intake can drastically influence the 25 atherogenic feature of a given dairy fat moiety, as shown between the cheese (CS) and 26 anhydrous butter diets. This would indicate that the detrimental effect of a high saturated fat 27 intake on atherogenesis can be modulated by accompanying compounds or the physico-28 chemical nature of the food matrix, as corroborated by findings that showed a more 29 deleterious effect of butter than cheese on atherogenic risk 4 . The main metabolic differences 30 observed in plasma between these two dairy fat-based diets in our study was a greater 31 decrease in several of the atheroprotective biomarkers following the anhydrous butter diet (P 32 < 0.05, Online Supplemental Table 6).…”

mentioning

confidence: 85%

“…Current dietary guidelines advise limiting the consumption of 3 saturated fatty acids to no more than 10% of the total daily energy intake 2 . As milk fat 4 represents a rich source of saturated fatty acids, dairy products are recommended to be 5 consumed sparingly 3 , although this advice has been challenged by recent studies 4,5 . These 6 conflicting results may arise from (i) the high variation of fatty acid composition in milk fat 7 related to atherogenic risk 6,7 , (ii) the type of dairy products consumed (fermented or not) 4 , 8 and (iii) the complexity of the dairy food matrix.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

1H NMR metabonomics can differentiate the early atherogenic effect of dairy products in hyperlipidemic hamsters

Martin¹,

Canlet²,

Delplanque³

et al. 2009

Atherosclerosis

View full text Add to dashboard Cite

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Page 1 of 18A c c e p t e d M a n u s c r i p t Diet is an important environmental factor modulating the onset of atherosclerosis. The 2 aim of this study was to evaluate the effects of different dairy-based food products on early 3 atherogenesis using both conventional and metabonomic approaches in hyperlipidemic 4 hamsters. The hamsters received up to 200 g/kg of fat as anhydrous butter or cheese made 5 from various milk fats or canola-based oil (CV), in addition to a non-atherogenic low-fat diet. 6Aortic cholesteryl ester loading was considered to be an early atherogenic point, and 7 metabolic changes linked to atherogenesis were measured using plasma 1 H-NMR-based 8 metabonomics. The lowest atherogenicity was obtained with the plant-oil cheese diet, 9followed by the dairy fat cheese diet, while the greatest atherogenicity was observed with the 10 butter diet (P < 0.05). Disease outcome was correlated with conventional plasma biomarkers 11 (total cholesterol, triglycerides, LDL cholesterol, R 2 =0.42-0.60). NMR plasma metabonomics 12 selectively captured part of the diet-induced metabotypes correlated with aortic cholesteryl 13 esters (R 2 =0.63). In these metabotypes, VLDL lipids, cholesterol, and N-acetylglycoproteins 14 (R 2 range: 0.45-0.51) were the most positively correlated metabolites, whereas a 15 multimetabolite response at 3.75ppm, albumin lysyl residues, and trimethylamine-N-oxide 16were the most negatively correlated metabolites (R 2 range: 0.43-0.63) of the aortic cholesteryl 17 esters. Collectively, these metabolites predicted 89% of atherogenic variability compared to 18 the 60% predicted by total plasma cholesterol alone. In conclusion, we show that the food 19 environment can modulate the atherogenic effect of dairy fat. This proof-of-principle study 20demonstrates the first use of plasma metabonomics for improving the prognosis of diet-21 induced atherogenesis, revealing novel potential disease biomarkers. 22Keywords: nuclear magnetic resonance spectroscopy, milk fat, atherosclerosis biomarkers, 23 hamster, metabonomics 24 25

show abstract

Milk‐derived Bioactive Components from Fermentation

Alhaj

Kanekanian

2014

Milk and Dairy Products as Functional Foods

View full text Add to dashboard Cite

Dairy products and cardiovascular disease

Cited by 94 publications

References 80 publications

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

1H NMR metabonomics can differentiate the early atherogenic effect of dairy products in hyperlipidemic hamsters

Milk‐derived Bioactive Components from Fermentation

Contact Info

Product

Resources

About