Dairy versus other saturated fats source and cardiometabolic risk markers: Systematic review of randomized controlled trials

Duarte, Camila Kümmel; Boccardi, Victória B.; Andrade, Patrícia Amaro; Lopes, Aline Cristine Souza; Jacques, Paul F.

doi:10.1080/10408398.2020.1736509

Cited by 14 publications

(13 citation statements)

References 56 publications

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“…Nutritional science shows that not all saturated fatty acids are equal: for example, saturated fatty acids from dairy have been shown to lead to better health outcomes than saturated fatty acids from meat. 25 This difference might be due to the properties of fatty acids themselves, interactions with other nutrients, or other factors such as fermentation. Pentadecanoic acid and heptadecanoic acid, found mainly in milk and other dairy products, are trace odd-chain saturated fatty acids whose biological functions have been recently discovered.…”

Section: Health Aspects and Dietary Recommendationsmentioning

confidence: 99%

The role of fats in the transition to sustainable diets

Bajželj

Laguzzi

Röös

2021

The Lancet Planetary Health

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In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of fats in many populous regions of the world is below nutritional recommendations. Animal products are the major source of dietary fat, particularly in regions with excess fat consumption. We estimate that an additional 45 Mt of dietary fat per year need to be produced and consumed for the global population to reach recommended levels of fat consumption, and we review different strategies to fill this gap sustainably. These strategies include diverting oils currently used for energy production to human consumption, increasing palm oil and peanut oil yields while avoiding further deforestation, developing sustainable cropping systems for the production of rapeseed and soybean oils, increasing the consumption of whole soybeans and derived products, and expanding the use of animal fats already produced.

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Section: Health Aspects and Dietary Recommendationsmentioning

confidence: 99%

The role of fats in the transition to sustainable diets

Bajželj

Laguzzi

Röös

2021

The Lancet Planetary Health

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“…One of the most important recommendations in the current worldwide dietary guidelines is to consume as low SFA as possible by replacing them with unsaturated fatty acids, particularly PUFA [45][46][47], though there are still objections to this recommendation [48]. It has been suggested that not all SFAs are bad for the health, particularly those in some dairy products [49,50]. The contribution of cholesterol and SFA in dairy products between Japan and the US is not clear, although the US population consumes them more than twice as much.…”

Section: Egg and Health: Comparison Between Japan And The Usmentioning

confidence: 99%

Nutritional Viewpoints on Eggs and Cholesterol

Sugano

Matsuoka²

2021

Foods

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Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese people whose dietary pattern is distinct from that, for example, the US (United States) population. Available epidemiologic studies in healthy Japanese people show no association between consumption of one egg daily and blood cholesterol level, consistent with those observed in the US population. However, when consumption of major nutrients and food sources of cholesterol are compared to the US population, Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers, despite consuming relatively more eggs. Further discussion on the influence of nutrients contained in the egg and dietary pattern, including interaction with gut microbes, is necessary. In addition, special consideration at the personalized level is needed for judgment regarding dietary cholesterol not only for hypercholesterolemic patients but for hyper-responsive healthy persons. Although randomized controlled trials with long-term follow-up are required to evaluate the association between consumption of eggs and human health, available information, at least from the nutritional viewpoint, suggests that egg is a healthy and cost-efficient food worldwide.

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“…In general, reducing the intake of SFA is recommended [72], despite the fact that there is growing evidence that questions this recommendation [73]. In particular, dairy products appear to have a beneficial effect on cardiometabolic risk factors, compared to other animal sources of SFA [74]. On the other hand, dairy products are susceptible to incorporating added sugars in their composition, so it is advisable to include them in the diet as part of a main meal and in their most natural form, such as sugar-free dairy products [75].…”

Section: Association Between the Quality Of Breakfast And Dietary Quamentioning

confidence: 99%

Breakfast Habits of a Representative Sample of the Spanish Child and Adolescent Population (The ENALIA Study): Association with Diet Quality

et al. 2020

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The association between breakfast quality and total diet quality of children and adolescents ((1–17.9 years (n = 1570)) from the National Dietary Survey on the Child and Adolescent Population in Spain (ENALIA) was analyzed. Dietary information was collected using two non–consecutive one–day food diaries (1–10 years old) or two 24 h dietary recalls (>10 years). Breakfast quality index (BQI) and a variant of Nutrient Rich Foods index (NRF9.3) were calculated to assess the total diet quality. Children and adolescents who had breakfast on at least one day (n = 1561) were divided into two groups according to BQI: Worse Quality Breakfast (WQB) (BQI < 4 points (P66), n = 781) and Good Quality Breakfast (GQB) (BQI ≥ 4, n = 780). Younger children and those whose parents have university education presented higher BQI. GQB group had significantly higher intakes of micronutrients (vitamins A, D, C, B1, B2, B6, niacin, folate, calcium, potassium, magnesium). Fewer GQB children exceeded the Acceptable Macronutrient Distribution Range for fat and had folate and calcium intakes below their estimated average requirement. Daily NRF9.3 was 496.2 ± 54.0, being higher in GQB (503.8 ± 50.6 vs. 488.6 ± 56.2, p < 0.001). Increasing the quality of breakfast increased the possibility of having a NRF9.3 higher than P50 (OR: 1.893, CI: 1.549–2.315, p < 0.0001). Breakfasts have room for quality improvement in a high percentage of children. A higher quality breakfast is associated with a benefit in the quality of the total diet.

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Dairy versus other saturated fats source and cardiometabolic risk markers: Systematic review of randomized controlled trials

Cited by 14 publications

References 56 publications

The role of fats in the transition to sustainable diets

The role of fats in the transition to sustainable diets

Nutritional Viewpoints on Eggs and Cholesterol

Breakfast Habits of a Representative Sample of the Spanish Child and Adolescent Population (The ENALIA Study): Association with Diet Quality

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