Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men

Poppitt, Sally D.; Keogh, Geraldine F.; Mulvey, Tom B.; McArdle, Brian H.; MacGibbon, Alastair; Cooper, Garth J. S.

doi:10.1038/sj.ejcn.1601282

Cited by 64 publications

(74 citation statements)

References 31 publications

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“…These combined changes in milk fat composition could, therefore, partially explain the LDLcholesterol reduction observed after the consumption of the L4 diet in comparison with L0 (see Table 4). Our present results are in agreement with the results of Poppitt et al (2002) and Seidel et al (2005). Briefly, Poppitt et al (2002) reported a significant decrease in both total and LDL-cholesterol in plasma from healthy men after consuming a modified butter fat (À5 units of percent total energy intake of SFA and þ 2 units of total energy intake of MUFA) for 3 weeks.…”

Section: Discussionsupporting

confidence: 93%

Differential impact of milk fatty acid profiles on cardiovascular risk biomarkers in healthy men and women

et al. 2010

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International audienceObjectives: to evaluate the impact of three specific ruminant (R) milk fats resulting from modification of the cow's diet on cardiovascular risk factors in healthy volunteers. R-milk fats were characterized by increased content in total trans fatty acids (R-TFA) and parallel decrease in saturated fatty acids (SFA). Methods: 111 healthy, normolipemic men and women have been recruited for a monocentric, randomised, double-blind, and parallel intervention, 4-week controlled study. Volunteers consumed 3 experimental products (butter, dessert cream and cookies) made with one of the 3 specific milk fats (55 g fat/day). During the first week (run-in period), the subjects consumed on a daily basis dairy products containing 72% SFA/2.85% R-TFA (called "L0"). For the next 3 weeks of the study (intervention period), the first group continued to consume L0 products. The second group received dairy products containing 63.3% SFA/4.06% R-TFA (called "L4"), and the third group received dairy products containing 56.6% SFA/12.16% R-TFA (called "L9"). Results: plasma concentrations of HDL-cholesterol was not significantly altered by either diet (p = 0.38). Compared to L0 diet, L4 diet contributed to reduce LDL-cholesterol (-0.140.38 mmol/L, p= 0.04), total cholesterol (-0.130.50 mmol/L, p = 0.04), LDL-cholesterol/HDL-cholesterol (-0.140.36, p = 0.03) and total cholesterol/HDL-cholesterol (-0.180.44, p = 0.02). Conclusion: different milk fat profiles can change cardiovascular plasma parameters in human healthy volunteers. A limited increase of the R-TFA/SFA ratio in dairy products is associated with an improvement in some cardiovascular risk factors. However, a further increase in R-TFA/SFA ratio has no additional benefit

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Section: Discussionsupporting

confidence: 93%

Differential impact of milk fatty acid profiles on cardiovascular risk biomarkers in healthy men and women

et al. 2010

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“…Similarly, a number of intervention studies, which specifically investigated the effects of milk and other dairy fats, did not show significantly increased LDL-cholesterol (91)(92)(93)(94)(95)(96)(97) . Furthermore, there is evidence that fermented milk products are hypocholesterolaemic relative to non-fermented equivalents (93,98) .…”

Section: Dairy Products and Blood Lipidsmentioning

confidence: 99%

Dairy food products: good or bad for cardiometabolic disease?

Lovegrove

Givens

2016

Nutr. Res. Rev.

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Prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.

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“…However, by selecting individuals with highly elevated android body fat, we observed a significant effect of milk on attenuating postprandial hyperglycemia. These results are consistent with the previous observation that the beneficial effects of dairy on metabolic and clinical parameters are more likely to be evident in individuals with elevated risk factors for CVD as there appears to be a distinct “basement effect” associated with dairy intake, in which little to no changes have been observed in healthy individuals with normal or low values (Elwood et al., 2010; Pereira et al., 2002; Poppitt et al., 2002). Therefore, the observed effects can likely be extended to, and perhaps greater in, older obese adults, type 2 diabetes, and those with CVD.…”

Section: Discussionmentioning

confidence: 99%

“…Importantly, the beneficial effects of dairy on metabolic and clinical parameters are evident in individuals with elevated risk of CVD (Elwood, Pickering, Givens, & Gallacher, 2010; Pereira et al., 2002). However, there appears to be a distinct “floor effect” associated with dairy intake, in which little to no changes were observed in relatively healthy individuals with normal or low baseline levels of cardiovascular risk factors (Poppitt et al., 2002). The complete mechanism underlying the association between dairy intake and cardiometabolic diseases is not clear.…”

Section: Introductionmentioning

confidence: 99%

“…As android obesity is associated with poorer metabolic health, we sought to determine the influence of android body fat on the milk's ability to reduce postprandial hyperglycemia. Based on the observation that the effects of dairy intake do not appear to manifest in relatively healthy individuals (Poppitt et al., 2002), we hypothesized that milk would attenuate an acute hyperglycemic load compared with a macronutrient, caloric control in individuals with the greatest level of adiposity. Moreover, we posited that these postulated improvements would be associated with peripheral vasodilation.…”

Section: Introductionmentioning

confidence: 99%

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Nonfat milk attenuates acute hyperglycemia in individuals with android obesity: A randomized control trial

Leary

Roy

Lim

et al. 2018

Food Science & Nutrition

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BackgroundElevated android body fat increases the risk of developing cardiometabolic diseases. Postprandial hyperglycemia contributes to the proatherogenic metabolic state evident in android adiposity. Due to the insulinotropic effect of milk‐derived proteins, postprandial hyperglycemia has been shown to be reduced with the addition of dairy products. The purpose of this study was to determine whether one serving of nonfat milk added to an oral glucose tolerance test (OGTT) could attenuate postprandial hyperglycemia in individuals with elevated android adiposity and whether these improvements would be associated with metabolic and/or peripheral hemodynamic effects.MethodsIn this placebo‐controlled, randomized, crossover experimental study, 29 overweight/obese adults (26 ± 1 year) consumed an OGTT beverage (75 g glucose) combined with either nonfat milk (227 g) or a placebo control (12 g lactose + 8 g protein + 207 g water) that was matched for both carbohydrate and protein quantities.ResultsIn the whole sample, blood glucose and insulin concentrations increased over time in both trials with no significant differences between trials. Relative increases in peak blood glucose response were significantly related to android body fat (p < 0.05). The subjects in the highest tertiles of android body fat displayed attenuated hyperglycemic responses as well as improvements in flow‐mediated dilation (FMD) after milk intake.ConclusionsA single serving of nonfat milk may attenuate acute hyperglycemia in individuals with elevated android body fat offering a simple and convenient option for managing elevations in blood glucose.

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Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men

Cited by 64 publications

References 31 publications

Differential impact of milk fatty acid profiles on cardiovascular risk biomarkers in healthy men and women

Differential impact of milk fatty acid profiles on cardiovascular risk biomarkers in healthy men and women

Dairy food products: good or bad for cardiometabolic disease?

Nonfat milk attenuates acute hyperglycemia in individuals with android obesity: A randomized control trial

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