Milk Fat Intake and Telomere Length in U.S. Women and Men: The Role of the Milk Fat Fraction

The associations between milk intake frequency and milk fat consumption and telomere length, an index of biological aging, were studied using an NHANES sample of 5,834 U.S. adults and a cross-sectional design. The milk consumption variables were assessed with the NHANES Diet Behavior and Nutrition questionnaire. The quantitative polymerase chain reaction method was used to measure leukocyte telomere length. Results showed that milk consumption frequency was not related to telomere length; however, there was a strong association between milk fat intake and telomere length. With the sample delimited to milk drinkers only, milk fat intake was linearly and inversely related to telomere length, after adjusting for the covariates (F=8.6, P=0.0066). For each 1 percentage point increase in milk fat consumed (e.g., 1% to 2%), adults had more than 4 years of additional biological aging. With milk fat intake divided into 5 categories (i.e., milk abstainers, nonfat, 1%, 2%, and full-fat milk), mean telomere lengths differed across the categories (F=4.1, P=0.0093). The mean telomere difference between the extremes of milk fat intake (nonfat vs. full-fat) was 145 base pairs, representing years of additional biological aging for full-fat milk consumers. Effect modification testing indicated that the milk fat and cellular aging association may be partly due to saturated fat intake differences across the milk fat groups. When the sample was delimited to adults reporting only high total saturated fat intake (tertile 3), the milk fat and telomere relationship was strong. However, when the sample was restricted to adults reporting only low saturated fat consumption (tertile 1), there was no relationship between milk fat intake and telomere length. Overall, the findings highlight an association of increased biological aging in U.S. adults who consumed high-fat milk. The results support the latest Dietary Guidelines for Americans (2015–2020), which recommend consumption of low-fat milk, but not high-fat milk, as part of a healthy diet.

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Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption

British Journal Of Nutrition ◽

10.1017/s0007114508190298 ◽

2009 ◽

Vol 102 (3) ◽

pp. 478-483 ◽

Cited By ~ 11

Author(s):

Bilbo Schickenberg ◽

Patricia van Assema ◽

Johannes Brug ◽

Janneke Verkaik-Kloosterman ◽

Marga C. Ocké ◽

...

Keyword(s):

Food Consumption ◽

Saturated Fat ◽

Fat Intake ◽

Fat Consumption ◽

Consumption Data ◽

Food Consumption Data ◽

Food Consumption Survey ◽

Before And After ◽

Saturated Fat Intake ◽

Consumption Survey

This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19–30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their saturated fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower saturated fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from saturated fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to saturated fat intake for most participants. Starting at a mean en% from saturated fat of 12·4, the three replacements together resulted in a mean reduction of 4·9 en% from saturated fat. The percentage of participants meeting the recommendation for saturated fat ( < 10 en%) increased from 23·3 % to 86·0 %. We conclude that the replacement of relatively few important high-saturated fat products by available lower-saturated fat alternatives can significantly reduce saturated fat intake and increase the proportion of individuals complying with recommended intake levels.

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High-sensitivity c-reactive protein and total and saturated fat intake in adolescent students: a longitudinal study

10.1101/349761 ◽

2018 ◽

Author(s):

Camila Cândida de Lima Martins ◽

Flávia Emília Leite de Lima Ferreira ◽

Aléssio Tony Cavalcanti de Almeida

Keyword(s):

Physical Activity ◽

Longitudinal Study ◽

Saturated Fat ◽

Fat Intake ◽

Saturated Fats ◽

Fat Consumption ◽

Hs Crp ◽

The Relationship ◽

Saturated Fat Intake

AbstractObjectiveThe present study aimed to assess the relationship between hs-CRP concentrations and total and saturated fat intake in adolescents after a year of follow-up.MethodsA longitudinal study carried out in the years 2014 and 2015 evaluated 408 adolescents from the municipal and state public schools of João Pessoa, Paraíba, between 10 and 14 years of age, who participated in the Longitudinal Study on Sedentary Behavior, Physical Activity, Eating Habits and Adolescent Health (LONCAAFS). Data were obtained on sociodemographic data, anthropometric nutritional status, physical activity and hs-CRP concentration. The consumption of total and saturated fats was evaluated from the 24 hour recall.ResultsThe associations between concentrations of hs-CRP and total and saturated fat intake were performed by linear regression considering panel data, individual fixed effect, balanced bank, stratified by sex and BMI. The mean values of the hs-CRP variable were significantly different between the analyzed years (p = 0.024). The percentage of total and saturated fat consumption is within the recommended level in both years, with no significant difference (p> 0.05). No statistically significant associations were found between hs-CRP and total fat consumption (β = −0.19p = 0.582) and saturated fat (β = 0.20, p = 0.282).ConclusionThe study did not present significant evidence on the relationship between the concentrations of hs-CRP and the consumption of total and saturated fats, as one year of follow-up may not have promoted evident changes in the levels of hs-CRP in adolescents.

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DIETARY FAT INTAKE AND COGNITIVE FUNCTION AMONG OLDER POPULATIONS: A SYSTEMATIC REVIEW AND META-ANALYSIS

Journal of Prevention of Alzheimer's Disease ◽

10.14283/jpad.2019.9 ◽

2019 ◽

pp. 1-8

Author(s):

G.-Y. Cao ◽

M. Li ◽

L. Han ◽

F. Tayie ◽

S.-S. Yao ◽

...

Keyword(s):

Cognitive Impairment ◽

Cognitive Function ◽

Dietary Fat ◽

Saturated Fat ◽

Cognitive Outcomes ◽

Fat Intake ◽

Unsaturated Fat ◽

Dietary Fat Intake ◽

Fat Consumption ◽

Saturated Fat Intake

Objective: The associations between dietary fat intake and cognitive function are inconsistent and inconclusive. This study aimed to provide a quantitative synthesis of prospective cohort studies on the relationship between dietary fat intake and cognitive function among older adults. Methods: PubMed, EMBASE, PsycINFO and Web of Science databases were searched for prospective cohort studies published in English before March 2018 reporting cognitive outcomes in relation to dietary fat intake. Four binary incident outcomes included were mild cognitive impairment (MCI), dementia, Alzheimer disease (AD) and cognitive impairment. The categories of dietary fat intake were based on fat consumption or the percentage of energy from fat consumption, including dichotomies, tertiles, quartiles and quintiles. The relative risk (RR) with the corresponding 95% confidence intervals (CIs) was pooled using a random effects model. Results: Nine studies covering a total of 23,402 participants were included. Compared with the lowest category of consumption, the highest category of saturated fat intake was associated with an increased risk of cognitive impairment (RR = 1.40; 95% CI: 1.02-1.91) and AD (RR: 1.87, 95% CI: 1.09-3.20). The total and unsaturated fat intake was not statistically associated with cognitive outcomes with significant between-study heterogeneity. Conclusion: This study reported a detrimental association between saturated fat intake and cognitive impairment and mixed results between unsaturated fat intake and selected cognitive outcomes. Given the substantial heterogeneity in the sample size and methodology used across studies, the evidence presented here should be interpreted with caution.

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Faculty Opinions recommendation of Dietary saturated fat intake and atherosclerotic vascular disease mortality in elderly women: a prospective cohort study.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.725478498.793508191 ◽

2015 ◽

Author(s):

Mikael Fogelholm

Keyword(s):

Cohort Study ◽

Vascular Disease ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Elderly Women ◽

Saturated Fat ◽

Fat Intake ◽

Atherosclerotic Vascular Disease ◽

Disease Mortality ◽

Saturated Fat Intake

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Dietary Fat Intake and Risk of Alzheimer’s Disease and Dementia: A Meta-Analysis of Cohort Studies

Current Alzheimer Research ◽

10.2174/1567205015666180427142350 ◽

2018 ◽

Vol 15 (9) ◽

pp. 869-876 ◽

Cited By ~ 12

Author(s):

Yue Ruan ◽

Jun Tang ◽

Xiaofei Guo ◽

Kelei Li ◽

Duo Li

Keyword(s):

Cohort Studies ◽

Dietary Fat ◽

Prospective Cohort ◽

Meta Analysis ◽

Saturated Fat ◽

Fat Intake ◽

Prospective Cohort Studies ◽

Dietary Fat Intake ◽

Dementia Risk ◽

Saturated Fat Intake

Background: Epidemiological studies showed that dietary fat intake is associated with Alzheimer’s disease (AD) and dementia risk, however, the association remain inconsistent. This metaanalysis aimed to systematically examine the association of dietary fat intake with AD and dementia risk. Methods: We have systematically searched PubMed, Embase and the Cochrane Library up to May 1st 2017. Prospective cohort studies were included if they reported on the association of dietary fat intake with AD and dementia risk. Multivariate-adjusted relative risks (RRs) for the highest versus lowest category were pooled by using a random-effects model. Results: A total of 8630 participants and 633 cases from four independent prospective cohort studies were included in the present meta-analysis. A higher dietary saturated fat intake was significantly associated with an increased risk of 39% and 105% for AD (RR: 1.39; 95% CI: 1.00, 1.94) and dementia (RR: 2.05; 95% CI: 1.06, 3.98), respectively. Dose-response analysis indicated a 4 g/day increment of saturated fat intake was related to 15% higher risk of AD (RR: 1.15; 95% CI: 1.01, 1.31). However, there was no significant association found between dietary intake of total, monounsaturated, polyunsaturated fat and AD or dementia risk. Conclusions: This meta-analysis provides significant evidence of positive association between higher saturated fat intake and AD and dementia risk.

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Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy305 ◽

2019 ◽

Vol 109 (2) ◽

pp. 433-441 ◽

Cited By ~ 5

Author(s):

Cynthia W Shih ◽

Michelle E Hauser ◽

Lucia Aronica ◽

Joseph Rigdon ◽

Christopher D Gardner

Keyword(s):

Weight Loss ◽

Lipid Profile ◽

Secondary Analysis ◽

Saturated Fat ◽

Blood Lipid ◽

Carbohydrate Intake ◽

Fat Intake ◽

Weight Loss Diet ◽

Low Carbohydrate ◽

Saturated Fat Intake

ABSTRACTBackgroundFor low-carbohydrate diets, a public health approach has focused on the replacement of carbohydrates with unsaturated fats. However, little research exists on the impacts of saturated fat intake on the lipid profile in the context of whole-food-based low-carbohydrate weight-loss diets.ObjectivesThe primary aim of this secondary analysis of the DIETFITS weight loss trial was to evaluate the associations between changes in percentage of dietary saturated fatty acid intake (%SFA) and changes in low-density lipoproteins, high-density lipoproteins, and triglyceride concentrations for those following a healthy low-carbohydrate (HLC) diet. The secondary aim was to examine these associations specifically for HLC dieters who had the highest 12-month increases in %SFA.MethodsIn the DIETFITS trial, 609 generally healthy adults, aged 18–50 years, with body mass indices of 28–40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months. In this analysis, linear regression, both without and with adjustment for potential confounders, was used to measure the association between 12-month change in %SFA and blood lipids in 208 HLC participants with complete diet and blood lipid data.ResultsParticipants consumed an average of 12–18% of calories from SFA. An increase of %SFA, without significant changes in absolute saturated fat intake, over 12 months was associated with a statistically significant decrease in triglycerides in the context of a weight-loss study in which participants simultaneously decreased carbohydrate intake. The association between increase in %SFA and decrease in triglycerides was no longer significant when adjusting for 12-month change in carbohydrate intake, suggesting carbohydrate intake may be a mediator of this relationship.ConclusionsThose on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates. This trial was registered at clinicaltrials.gov as NCT01826591.

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