Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study

Vasilopoulou, Dafni; Markey, Oonagh; Kliem, Kirsty E.; Fagan, Colette C.; Grandison, Alistair S.; Humphries, D. J.; Todd, Susan; Jackson, Kim G.; Givens, D.I.; Lovegrove, Julie A.

doi:10.1093/ajcn/nqz344

Cited by 35 publications

(61 citation statements)

References 48 publications

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“…Although debatable, chronic consumption of diets with a high ratio of saturated to unsaturated fatty acids (SFA diets) increases body adiposity, impairs glucose homeostasis, raises the cardiovascular risk, and reduces the healthy disease-free life span in animals and humans ( 1 , 2 ). These diets negatively affect the proper secretion and action of key hormones—insulin, leptin, and adiponectin—underlying metabolic homeostasis and energy balance ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

Manipulation of Dietary Amino Acids Prevents and Reverses Obesity in Mice Through Multiple Mechanisms That Modulate Energy Homeostasis

et al. 2020

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Reduced activation of energy metabolism increases adiposity in humans and other mammals. Thus, exploring dietary and molecular mechanisms able to improve energy metabolism is of paramount medical importance because such mechanisms can be leveraged as a therapy for obesity and related disorders. Here, we show that a designer protein-deprived diet enriched in free essential amino acids can 1 ) promote the brown fat thermogenic program and fatty acid oxidation, 2 ) stimulate uncoupling protein 1 (UCP1)-independent respiration in subcutaneous white fat, 3 ) change the gut microbiota composition, and 4 ) prevent and reverse obesity and dysregulated glucose homeostasis in multiple mouse models, prolonging the healthy life span. These effects are independent of unbalanced amino acid ratio, energy consumption, and intestinal calorie absorption. A brown fat-specific activation of the mechanistic target of rapamycin complex 1 seems involved in the diet-induced beneficial effects, as also strengthened by in vitro experiments. Hence, our results suggest that brown and white fat may be targets of specific amino acids to control UCP1-dependent and -independent thermogenesis, thereby contributing to the improvement of metabolic health.

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Section: Introductionmentioning

confidence: 99%

Manipulation of Dietary Amino Acids Prevents and Reverses Obesity in Mice Through Multiple Mechanisms That Modulate Energy Homeostasis

et al. 2020

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“…Most recently, Vasilopoulou et al (2020) examined the impact of modified dairy fat consumption, through the provision of products with modified monounsaturated fatty acid (MUFA) content in adults at moderate CVD risk—the RESET study (controlled REplacement of SaturatEd fat in dairy on Total cholesterol). The authors concluded that consumption of a high-fat diet containing modified dairy products with reduced saturated fatty acids, and enriched monounsaturated fatty acids showed beneficial effects on fasting LDL cholesterol and endothelial function compared with conventional dairy products [ 47 ]. Finally, although not an intervention study, Drouin-Chartier (2019), recently examined dairy intake and risk of diabetes, and reported positive impacts for yoghurt and reduced-fat milk, but a negative association for cheese [ 48 ].…”

Section: Dairy Fat and The Link To Healthmentioning

confidence: 99%

“…It has been suggested that the use of such traditional markers alone may limit the ability to predict health outcomes from the fat in dairy products, since many other components in dairy may have impact on CVD risk [ 118 ]. For this reason, more recent studies are also examining novel biomarkers that include vascular function (arterial stiffness, flow-mediated vasodilation (FMD) [ 47 ] and LDL-c particle size distribution [ 119 ]. It is important that we more fully understand the mechanisms underlying the variance in response to consumption, and the use of such novel markers will help develop this knowledge.…”

Section: Conclusion/future Directionsmentioning

confidence: 99%

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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“…Groups that consumed low-fat or non-fat dairy diet showed decreased levels of TC and LDL cholesterol as compared to the diet containing conventional levels of fat . Most recently, Vasilopoulou et al, (2020) examined the impact of modified dairy fat consumption, through the provision of products with modified MUFA content in adults at moderate CVD risk -the RESET study. The authors concluded that consumption of a high-fat diet containing modified dairy products with reduced saturated fatty acids, and enriched mono unsaturated fatty acids showed beneficial effects on fasting LDL cholesterol and endothelial function compared with conventional dairy products [45].…”

Section: Dairy Fat and Health -Changing Perspectivesmentioning

confidence: 99%

“…Most recently, Vasilopoulou et al, (2020) examined the impact of modified dairy fat consumption, through the provision of products with modified MUFA content in adults at moderate CVD risk -the RESET study. The authors concluded that consumption of a high-fat diet containing modified dairy products with reduced saturated fatty acids, and enriched mono unsaturated fatty acids showed beneficial effects on fasting LDL cholesterol and endothelial function compared with conventional dairy products [45]. Finally, although not an intervention study, Drouin-Chartier (2019), recently examined dairy intake and risk of diabetes, and reported positive impacts for yoghurt and reduced fat milk, but a negative association for cheese [46].…”

Section: Dairy Fat and Health -Changing Perspectivesmentioning

confidence: 99%

Dairy Consumption and Metabolic Health

Timon

O'Connor

Bhargava

et al. 2020

Preprint

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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. Since then, seminal studies recommendations with respect to intake of saturated fat have been consistent and clear; limit total fat intake to 30% or less 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 and also at a food level, with mixed findings to date, but suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same good group such as dairy. Milk and dairy foods contain a range of nutrients and bioactive components in different levels, 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 review examines the current evidence 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.

show abstract

Cited by 35 publications

References 48 publications

Manipulation of Dietary Amino Acids Prevents and Reverses Obesity in Mice Through Multiple Mechanisms That Modulate Energy Homeostasis

Manipulation of Dietary Amino Acids Prevents and Reverses Obesity in Mice Through Multiple Mechanisms That Modulate Energy Homeostasis

Dairy Consumption and Metabolic Health

Dairy Consumption and Metabolic Health

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