Potential role of milk fat globule membrane in modulating plasma lipoproteins, gene expression, and cholesterol metabolism in humans: a randomized study

Rosqvist, Fredrik; Smedman, Ann‐Sofi; Lindmark-Månsson, Helena; Paulsson, Marie; Petrus, Paul; Straniero, Sara; Rudling, Mats; Dahlman, Ingrid; Risérus, Ulf

doi:10.3945/ajcn.115.107045

Cited by 115 publications

(76 citation statements)

References 44 publications

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“…Another potential explanation is that this could be partly due to the higher sphingolipid content of cream, 54 since as mentioned above, recent evidence suggests that this may affect the impact of the SFA on the blood lipid profile. 31 Alternatively, the ‘Reduced fat milks and yogurt' consumers may also have been higher consumers of other foods not fully captured by the 11 food groupings used here, and it is possible that some other dietary factor could have resulted in the higher serum triglycerides and total cholesterol observed, such as the percentage energy from carbohydrate. The clusters were based on the patterns of actual intake, which were categorised based on fat content, whereas the tertiles did not distinguish between fat content.…”

Section: Discussionmentioning

confidence: 94%

“…The absence of association between cheese consumption and blood lipid profiles observed within this analysis is also in agreement with several recent intervention studies, which suggest that the SFA, consumed within the matrix of cheese, may not adversely impact blood lipid profiles. 11, 13, 32, 53 Differences in the calcium contents of different dairy products, 33 and differences in sphingolipid content, 31 are two of the hypotheses that have been put forward to explain these phenomena in previous studies. Further research is required to fully understand the underlying mechanisms of the differences between butter, cream, cheese and milk in their cholesterol-raising abilities.…”

Section: Discussionmentioning

confidence: 99%

“…Recent research suggests that the overall food matrix in which a nutrient is consumed is an important consideration, as evidenced by different dairy foods (mainly butter vs cheese) with the same SFA content having quite different effects on blood lipids in randomised controlled feeding studies. 11, 13, 31, 32, 33 When examining the link to health, intakes are often examined at a total dairy intake level, or considered by intakes of a specific dairy component, such as milk 34 or cheese, 35 without addressing the impact of the combinations of foods consumed in different dietary patterns. The use of dietary pattern analysis allows for the capture of natural eating patterns 36 and thus affords a novel opportunity to incorporate the different fat contents of dairy foods into an analysis, and examine how they are eaten in combination, and how these relate to metabolic health.…”

Section: Introductionmentioning

confidence: 99%

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Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey

et al. 2017

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Background:Studies examining the association between dairy consumption and metabolic health have shown mixed results. This may be due, in part, to the use of different definitions of dairy, and to single types of dairy foods examined in isolation.Objective:The objective of the study was to examine associations between dairy food intake and metabolic health, identify patterns of dairy food consumption and determine whether dairy dietary patterns are associated with outcomes of metabolic health, in a cross-sectional survey.Design:A 4-day food diary was used to assess food and beverage consumption, including dairy (defined as milk, cheese, yogurt, cream and butter) in free-living, healthy Irish adults aged 18–90 years (n=1500). Fasting blood samples (n=897) were collected, and anthropometric measurements taken. Differences in metabolic health markers across patterns and tertiles of dairy consumption were tested via analysis of covariance. Patterns of dairy food consumption, of different fat contents, were identified using cluster analysis.Results:Higher (total) dairy was associated with lower body mass index, %body fat, waist circumference and waist-to-hip ratio (P<0.001), and lower systolic (P=0.02) and diastolic (P<0.001) blood pressure. Similar trends were observed when milk and yogurt intakes were considered separately. Higher cheese consumption was associated with higher C-peptide (P<0.001). Dietary pattern analysis identified three patterns (clusters) of dairy consumption; 'Whole milk', 'Reduced fat milks and yogurt' and 'Butter and cream'. The 'Reduced fat milks and yogurt' cluster had the highest scores on a Healthy Eating Index, and lower-fat and saturated fat intakes, but greater triglyceride levels (P=0.028) and total cholesterol (P=0.015). conclusion: Overall, these results suggest that while milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association.Conclusion:Overall, these results suggest that although milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey

et al. 2017

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“…In humans, milk SM also shows potential to improve serum lipids. In a single-blind, randomized, controlled isocaloric parallel study, Rosqvist et al [140] observed that an eight-week consumption of 40 g milk fat/day as whipping cream (rich in MFGM) in overweight adults resulted in lower plasma LDL-C, non-HDL-C, and apoB:apoA-I ratio compared to the same amount of milk fat as butter oil (free of MFGM). Conway et al [141] reported that ingestion of 45 g/day of buttermilk for four weeks resulted in reductions in plasma cholesterol and TG compared to placebo, in a double-blind randomized study of healthy adults.…”

Section: Cardiovascular Diseasementioning

confidence: 99%

Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

et al. 2020

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Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.

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“…Lorenzen and Astrup (7) also reported increased fecal excretion of bile acids, possibly due to calcium phosphate binding, thus reducing the enterohepatic recycling of bile acids and resulting in the movement of plasma LDL cholesterol into the liver to support further bile acid synthesis. There is also evidence that dairy products with at least a proportion of the milk fat globule membranes intact will lead to less fat being absorbed (9).…”

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confidence: 99%

Dairy fat: does it increase or reduce the risk of cardiovascular disease?

Givens

Soedamah‐Muthu

2016

The American Journal of Clinical Nutrition

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An important study published in the current issue of the Journal (1) reports on the association between dairy fat consumption and the risk of cardiovascular diseases (CVDs), 3 coronary heart disease (CHD), and stroke with the use of data from 3 large US cohorts (5,158,337 person-years of followup). In addition to analyzing the associations with dairy fat intake by using models containing typical confounding factors such as age, smoking, and BMI, they also modeled isoenergetic replacement of dairy fat with other fat sources and carbohydrate in relation to CVD risk. The authors' conclusion was that dairy fat intake was not significantly associated with the risk of total CVD, CHD, and stroke, but replacing energy from dairy fat with PUFA-rich fat and whole-grain carbohydrates (but not refined starch and sugar) was associated with a significantly lower risk of CVD, CHD, and stroke. The results for CHD risk are in accordance with previously published pooled US cohort analyses that replaced the saturated fat with PUFAs (2), but also with meta-analyses of cohort studies (3) and a meta-analysis of 8 randomized controlled trials (RCTs) with "hard" CHD endpoints (4). The replacement of dairy fat with PUFAs leading to lower stroke risk seems to deviate somewhat from the traditional diet-heart hypothesis, and it is notable that the replacement analyses for stroke are very similar to those for CHD. To our knowledge, this has not been previously reported. The current study found that replacing dairy fat with other animal (presumably meat) fat was associated with an increase in CVD risk, but unfortunately, the sources of this fat were not defined. This is important because other studies have shown red and processed meat to be associated with increased CVD risk, whereas the opposite was the case for poultry meat (5).A considerable limitation of the present study arises from the use of dairy fat without consideration of the dairy food that delivers it. It is complex to separate dairy fat from the dairy product in observational analyses with replacement models, because correlations between saturated fat from dairy products and the whole food itself will be high. A well-conducted RCT that exchanges dairy fat for fat from other sources in isoenergetic conditions is needed to find supporting evidence. As acknowledged by the authors, any impact of the food matrix could not be assessed but may well be important. A recent meta-analysis of RCTs compared blood lipid responses from butter and hard cheese and showed that cheese lowered

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Potential role of milk fat globule membrane in modulating plasma lipoproteins, gene expression, and cholesterol metabolism in humans: a randomized study

Cited by 115 publications

References 44 publications

Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey

Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey

Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

Dairy fat: does it increase or reduce the risk of cardiovascular disease?

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