scholarly journals Cow's milk: Composition, nutritional, biological and cardioprotective benefits

2020 ◽  
Vol 09 (01) ◽  
pp. 1-8
Author(s):  
Aicha BENYAHIA-MOSTEFAOUI ◽  
Myriem LAMRI-SENHADJI
Keyword(s):  
Cardiovascular Diseases ◽  
Dairy Products ◽  
Epidemiological Studies ◽  
Milk Composition ◽  
Dietary Guidelines ◽  
Fatty Acid Intake ◽  
High Fat ◽  
Trans Fats ◽  
Trans Fatty Acid Intake ◽  
In Trans

Since several years, dairy products have been at the heart of nutritional deba-tes. High-fat dairy products can aggravate dyslipidemia and the consumption of satura-ted, and trans fats is associated with an increased cardiovascular diseases risk. In this re-gard, current dietary guidelines recommend a low fat content, and a significant reduc-tion in trans fatty acid intake. However, recent controversial epidemiological studies show that high-fat dairy products consumption may reduce diabetes, metabolic syndro-me, and the risk of cardiovascular diseases. This dairy paradox has led to a dietary guidelines re-evaluation.

scholarly journals Trans fat feeding results in higher serum alanine aminotransferase and increased insulin resistance compared with a standard murine high-fat diet

2009 ◽  
Vol 297 (2) ◽  
pp. G378-G384 ◽  
Author(s):  
Sean W. P. Koppe ◽  
Marc Elias ◽  
Richard H. Moseley ◽  
Richard M. Green
Keyword(s):  
Insulin Resistance ◽  
High Fat Diet ◽  
Trans Fat ◽  
Hepatic Triglyceride ◽  
High Fat ◽  
Trans Fats ◽  
Serum Alanine Aminotransferase ◽  
Triglyceride Content ◽  
In Trans ◽  
Fat Feeding

Diets high in trans fats are associated with an increased risk of cardiovascular disease and components of the metabolic syndrome. The influence of these toxic fatty acids on the development of nonalcoholic fatty liver disease has not been significantly examined. Therefore, we sought to compare the effect of a murine diet high in trans fat to a standard high-fat diet that is devoid of trans fats but high in saturated fats. Male AKR/J mice were fed a calorically identical trans fat diet or standard high-fat diet for 10 days, 4 wk, and 8 wk. Serum alanine aminotransferase (ALT), lipid, insulin, and leptin levels were determined and the quantitative insulin-sensitivity check index (QUICKI) was calculated as a measure of insulin resistance. Additionally, hepatic triglyceride content and gene expression of several proinflammatory genes were assessed. By 8 wk, trans fat-fed mice exhibited higher ALT values than standard high-fat-fed mice (126 ± 16 vs. 71 ± 7 U/l, P < 0.02) despite similar hepatic triglyceride content at each time point. Trans fat-fed mice also had increased insulin resistance compared with high-fat-fed mice at 4 and 8 wk with significantly higher insulin levels and lower QUICKI values. Additionally, hepatic interleukin-1β (IL-1β) gene expression was 3.6-fold higher at 4 wk ( P < 0.05) and 5-fold higher at 8 wk ( P < 0.05) in trans fat-fed mice compared with standard high-fat-fed mice. Trans fat feeding results in higher ALT values, increased insulin resistance, and elevated IL-1β levels compared with standard high-fat feeding.

scholarly journals Plasma trans -Fatty Acid Concentrations Continue to Be Associated with Serum Lipid and Lipoprotein Concentrations among US Adults after Reductions in trans -Fatty Acid Intake

2017 ◽  
Vol 147 (5) ◽  
pp. 896-907 ◽  
Author(s):  
Quanhe Yang ◽  
Zefeng Zhang ◽  
Fleetwood Loustalot ◽  
Hubert Vesper ◽  
Samuel P Caudill ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Serum Lipid ◽  
Fatty Acid Intake ◽  
Acid Intake ◽  
Trans Fatty Acid Intake ◽  
In Trans

scholarly journals Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Foods ◽  
2018 ◽  
Vol 7 (3) ◽  
pp. 29 ◽  
Author(s):  
Ronan Lordan ◽  
Alexandros Tsoupras ◽  
Bhaskar Mitra ◽  
Ioannis Zabetakis
Keyword(s):  
Cardiovascular Diseases ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Dairy Product ◽  
Scientific Data ◽  
Dietary Guidelines ◽  
Dairy Consumption ◽  
Increased Risk ◽  
Dairy Fats ◽  
Neutral Effect

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

scholarly journals Longitudinal analysis of intervention effects on temptations and stages of change for dietary fat using parallel process latent growth modeling

2016 ◽  
Vol 24 (5) ◽  
pp. 572-585 ◽  
Author(s):  
Leslie Ann D Brick ◽  
Si Yang ◽  
Lisa L Harlow ◽  
Colleen A Redding ◽  
James O Prochaska
Keyword(s):  
Stages Of Change ◽  
Daily Intake ◽  
Rate Of Change ◽  
Dietary Guidelines ◽  
High Fat ◽  
Latent Growth ◽  
Intervention Effects ◽  
Randomized Controlled ◽  
Stage Of Readiness ◽  
Dietary Guidelines For Americans

The Dietary Guidelines for Americans recommend a 20–35 percent daily intake of fat. Resisting the temptation to eat high-fat foods, in conjunction with stage of readiness to avoid these foods, has been shown to influence healthy behavior change. Data ( N = 6516) from three randomized controlled trials were pooled to examine the relationships among direct intervention effects on temptations and stage of change for limiting high-fat foods. Findings demonstrate separate simultaneous growth processes in which baseline level of temptations, but not the rate of change in temptations, was significantly related to the change in readiness to avoid high-fat foods.

Low-dose ionising radiation and cardiovascular diseases – Strategies for molecular epidemiological studies in Europe

2015 ◽  
Vol 764 ◽  
pp. 90-100 ◽  
Author(s):  
Michaela Kreuzer ◽  
Anssi Auvinen ◽  
Elisabeth Cardis ◽  
Janet Hall ◽  
Jean-Rene Jourdain ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Low Dose ◽  
Epidemiological Studies ◽  
Ionising Radiation

On the clinical significance of HDL cholesterol at the present stage

2021 ◽  
Vol 19 (1) ◽  
pp. 50-53
Author(s):  
V. N. Oslopov ◽  
◽  
Yu. V. Oslopova ◽  
E. V. Khazova ◽  
E. R. Girfanutdinova ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Blood Plasma ◽  
Clinical Studies ◽  
Hdl Cholesterol ◽  
Epidemiological Studies ◽  
Present Stage ◽  
The World ◽  
Cast Doubt ◽  
And Function ◽  
Role And Function

The leading death cause in the world is diseases of the cardiovascular system, with CHD as the leader in the structure of cardiovascular diseases. The cause of this disease is atherosclerosis. One of the possible causes of atherosclerosis is an increase in LDL-C and a decrease in HDL-C in the blood. Many epidemiological studies have reliably shown that HDL cholesterol reduces the risk of developing cardiovascular diseases. Data from recent studies cast doubt on this data. The review briefly describes the current understanding of the effect of HDL-C high levels on morbidity and mortality, lists the new approaches to assessing the role and function of these particles, presents the results of clinical studies of drugs that affect their concentration in blood plasma and the probable causes leading to an increase of the HDL-Cin content in the blood.

Subclinical Hypothyroidism as a Risk Factor for Cardiovascular Disease

2021 ◽  
Vol 15 (9) ◽  
pp. 2748-2752
Author(s):  
Roman Evgenyevich Tokmachev ◽  
Andrey Valerievich Budnevsky ◽  
Andrey Yakovlevich Kravchenko ◽  
Tatiana Alexandrovna Chernik ◽  
Sudakov Oleg Valerievich ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Risk Factor ◽  
Cardiovascular Diseases ◽  
Cause Of Death ◽  
Subclinical Hypothyroidism ◽  
Thyroid Dysfunction ◽  
Epidemiological Studies ◽  
Cardiovascular Disorders ◽  
The World

Nowadays, more than 485 million people in the world suffer from cardiovascular diseases (CVD). According to large epidemiological studies, the group of CVD is the leading cause of death in the world. One of the neurohumoral mechanisms that appears to be a risk factor for CVD is thyroid dysfunction. In this regard, in recent years, more and more attention is paid to the study the influence of subclinical hypothyroidism on the occurrence and development of cardiovascular disorders. MeSH words: cardiovascular diseases, subclinical hypothyroidism

Abstract P178: Dairy Consumption and Risk of Becoming Overweight or Obese in Middle-Aged and Older Women.

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Susanne Rautiainen ◽  
Lu Wang ◽  
I-Min Lee ◽  
JoAnn E Manson ◽  
Julie E Buring ◽  
...  
Keyword(s):  
Body Weight ◽  
Dairy Products ◽  
Smoking Status ◽  
Health Study ◽  
High Fat ◽  
Low Fat ◽  
Dairy Intake ◽  
Dairy Consumption ◽  
History Of

Background: Dairy products have been positively associated with weight loss and inversely associated with weight gain. However, limited number of studies has investigated the role of dairy consumption in the prevention of becoming overweight or obese. The aim of this study was to prospectively investigate how consumption of dairy products was associated with the risk of becoming overweight or obese among initially normal-weight women. Methods: We studied 19,180 women aged ≥45y from the Women’s Health Study free of cardiovascular disease (CVD), cancer, and diabetes with an initial body mass index (BMI) of 18.5-<25 kg/m 2 . Dairy intake was assessed through a 131-item food-frequency questionnaire. Total dairy intake was defined as the sum of servings per day of low-fat dairy products (skim/low-fat milk, sherbet, yogurt, and cottage/ricotta cheese) and high-fat dairy products (whole milk, cream, sour cream, ice cream, cream cheese, other cheese, and butter). Women self-reported body weight along with obesity-related risk factors on baseline and annual follow-up questionnaires. In multivariable-adjusted analyses, we included the following covariates: baseline age, randomization treatment, BMI, smoking status, vigorous exercise, postmenopausal status, postmenopausal hormone use, history of hypercholesterolemia, history of hypertension, multivitamin use, alcohol intake, total energy intake, and fruit and vegetable intake. Results: During a mean follow-up of 11.2y (216,979 person-years), 8,582 women became overweight or obese (BMI ≥25 kg/m 2 ). The multivariable-adjusted mean changes in body weight (95% confidence interval (CI)) during the follow-up were 3.9 (3.5-4.3), 3.9 (3.5-4.2), 3.8 (3.5-4.2), 3.7 (3.4-4.1), and 3.4 (3.0-3.7) lbs in quintiles 1-5 of total dairy consumption (P-trend: 0.01), respectively. In multivariable-adjusted analyses (Table 1) , women in the highest versus lowest quintile of had a rate ratio (RR) of 0.91 (0.84-0.98, P-trend: 0.16) of becoming overweight or obese. No associations were observed in highest quintiles of low-fat dairy and high-fat dairy intakes. Conclusion: Greater consumption of dairy products may be inversely ssociated with risk of becoming overweight or obese in women.

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