The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies

Abstract

With the substantial economic and social burden of CVD, the need to modify diet and lifestyle factors to reduce risk has become increasingly important. Milk and dairy products, being one of the main contributors to SFA intake in the UK, are a potential target for dietary SFA reduction. Supplementation of the dairy cow's diet with a source of MUFA or PUFA may have beneficial effects on consumers' CVD risk by partially replacing milk SFA, thus reducing entry of SFA into the food chain. A total of nine chronic human intervention studies have used dairy products, modified through bovine feeding, to establish their effect on CVD risk markers. Of these studies, the majority utilised modified butter as their primary test product and used changes in blood cholesterol concentrations as their main risk marker. Of the eight studies that measured blood cholesterol, four reported a significant reduction in total and LDL-cholesterol (LDL-C) following chronic consumption of modified milk and dairy products. Data from one study suggested that a significant reduction in LDL-C could be achieved in both the healthy and hypercholesterolaemic population. Thus, evidence from these studies suggests that consumption of milk and dairy products with modified fatty acid composition, compared with milk and dairy products of typical milk fat composition, may be beneficial to CVD risk in healthy and hypercholesterolaemic individuals. However, current evidence is insufficient and further work is needed to investigate the complex role of milk and cheese in CVD risk and explore the use of novel markers of CVD risk.

Compared to fish oil alone, a corn and fish oil mixture decreases the lipid requirement of a freshwater fish species, Carassius auratus gibelio

“…Different views also exist about the effect of dietary MUFA, and the focus of the debate is the size of the positive effect on controlling chronic disease. According to most of recent reviews, a positive role of dietary MUFA should be existing for human beings, but further researches are needed to elucidate the mechanisms of generating the positive effect (Gillingham et al, 2011;Livingstone et al, 2012;Schwingshackl et al, 2011a,b). In the present study, MUFA were found to display a declining trend in muscle with increased dietary lipid concentrations.…”

Dairy food products: good or bad for cardiometabolic disease?

“…This has raised the question of whether replacing a proportion of SFA in dairy fat with MUFA and/or PUFA will lead to reduced CVD risk. The very few RCT that have examined this were reviewed by Livingstone et al (87) who concluded that whilst based on cholesterol changes, there were indications of reduced CVD risk from consumption of milk and dairy products with modified fatty acid composition, compared with those of normal milk fat composition, although the evidence available was weak and inadequate. A new RCT (RESET; ClinicalTrials.…”

Misvisende om kosthold i ny nasjonal retningslinje for forebygging av hjerte- og karsykdommer

“…I Nurses' Health Study var en høy ratio mellom fete og magre meieriprodukter forbundet med økt risiko for koronarsykdom 162 . Noen har også sammenliknet meieriprodukter med en typisk fettsammensetning med fettmodifiserte meieriprodukter og funnet forbedringer i risikofaktorer av fettmodifiserte meieriprodukter 183,284,285 . Selv om fettsyrer er komponentene i meieriprodukter som trolig har størst innflytelse på blodlipidene, finnes det flere andre naeringsstoffer som påvirker effekten.…”