scholarly journals Dairy Fat and Cardiovascular Health

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 838 ◽  
Author(s):  
Esther Sendra
Keyword(s):  
Blood Pressure ◽  
Serum Cholesterol ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Bioactive Lipids ◽  
Dairy Food ◽  
Dairy Foods ◽  
Dairy Fat ◽  
Dairy Fats

Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods, current knowledge points to the more appropriate recommendation of moderate consumption of full-fat dairy foods within a healthy lifestyle. Fermented dairy products seem to be the best option as a source of nutrients and cardiovascular health benefits. Previous recommendations were based on cholesterol, saturated fat, and caloric contents, in dairy fat, and their potential impact on serum cholesterol, fasting sugar levels, and blood pressure. However, experimental data point to a more complex scenario in which other actors may play major roles: calcium, bioactive lipids and peptides, and even the food-matrix effect from the dairy food side, and human genetics and environmental factors all impact dairy food-related health issues. Furthermore, cardiovascular health does not rely solely on serum cholesterol levels and blood pressure but also on inflammatory biomarkers. At present, little is known on the true mechanisms underlying the cardioprotective mechanism of dairy fats, and further research in needed to elucidate them.

scholarly journals Impact of Low-Fat and Full-Fat Dairy Intake on Cardiovascular Disease Risk Factors: A Randomized Controlled Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 563-563
Author(s):  
Kelsey Schmidt ◽  
Gail Cromer ◽  
Maggie Burhans ◽  
Jessica Kuzma ◽  
Derek Hagman ◽  
...  
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Density Lipoprotein ◽  
Cvd Risk Factors ◽  
Low Fat ◽  
Cvd Risk ◽  
Intervention Effect ◽  
Dairy Foods ◽  
Dairy Fat ◽  
The Metabolic Syndrome

Abstract Objectives Dairy fat has been hypothesized to promote cardiovascular disease (CVD) due to its high saturated fat content, contributing to recommendations to consume low-fat dairy foods. However, emerging evidence indicates that dairy fat does not negatively impact CVD risk, particularly when consumed in foods with a complex matrix. Though, few trials have directly compared the effect of low-fat versus full-fat dairy foods. Therefore, we aimed to test the effects of diets rich in low-fat or full-fat dairy on CVD risk factors, compared to a limited dairy diet. We hypothesized that diets rich in dairy would not impact CVD risk factors. Methods Seventy-two participants with the metabolic syndrome completed a 4-week wash-in period; limiting their dairy intake to ≤ 3 servings of skim milk per week. Participants were then randomized to either continue the limited dairy diet or switch to a diet containing 3.3 servings per day of either low-fat or full-fat milk, yogurt, and cheese for 12-weeks. The plasma lipid profile and blood pressure were assessed before and after the intervention period. Results In the per protocol analysis (n = 66), there was no intervention effect on fasting plasma total-, low-density lipoprotein-, and high-density lipoprotein-cholesterol, triglycerides, free fatty acids, or cholesterol content in 38 isolated lipoprotein fractions (p > 0.1 for all variables). There was also no intervention effect on diastolic blood pressure. There was a significant difference among the diet interventions for systolic blood pressure (P = 0.045), with a trend for a decrease in the low-fat dairy diet compared to the limited dairy diet in post hoc testing after adjustment for multiple testing. Conclusions In individuals with the metabolic syndrome, consuming 3.3 servings of dairy per day, regardless of fat content, did not affect blood lipids and modestly improved blood pressure compared to a diet virtually free of dairy. This provides further evidence that dairy fat, when consumed as part of complex whole foods, does not significantly impact CVD risk factors. Funding Sources This work was supported by the National Dairy Council, Dairy Farmers of Canada, the Dutch Dairy Association, Dairy Australia, and the French Dairy Interbranch Organization.

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 Fat from dairy foods and ‘meat’ consumed within recommended levels is associated with favourable serum cholesterol levels in institutionalised older adults

2019 ◽  
Vol 8 ◽  
Author(s):  
Yusi Liu ◽  
Shirley Poon ◽  
Ego Seeman ◽  
David L. Hare ◽  
Minh Bui ◽  
...  
Keyword(s):  
Older Adults ◽  
Serum Cholesterol ◽  
Cardiovascular Health ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Fat Intake ◽  
Cvd Risk ◽  
Cholesterol Ratio ◽  
Dairy Foods ◽  
Cholesterol Levels

AbstractCVD is common in older adults. Consumption of ‘meat’ (beef, pork, lamb, game, poultry, seafood, eggs) and dairy foods (milk, cheese, yoghurt) is encouraged in older adults as these foods provide protein and nutrients such as essential fatty acids, Ca, Fe, Zn and vitamins A, D and B12 required for healthy ageing. However, these foods also contain saturated fats considered detrimental to cardiovascular health. To determine the effect of their consumption on CVD risk we assessed associations between fat intake from ‘meat’ and dairy foods and serum cholesterol levels in 226 aged-care residents (mean age 85·5 years, 70 % female). Dietary intake was determined over 2 d using visual estimation of plate waste. Fat content of foods was determined using nutrition analysis software (Xyris, Australia). Fasting serum total cholesterol (TC), LDL-cholesterol and HDL-cholesterol were measured, and the TC:HDL-cholesterol ratio calculated. Associations were determined using random-effect models adjusted for CVD risk factors using STATA/IC 13.0. Total fat and saturated fat from ‘meat’ and dairy foods were associated with higher serum HDL-cholesterol levels, and dairy fat intake and number of servings were associated with a lower TC:HDL-cholesterol ratio. Every 10 g higher intake of fat and saturated fat from dairy products, and each additional serving was associated with a −0·375 (95 % CI −0·574, −0·175; P = 0·0002), a −0·525 (95 % CI −0·834, −0·213; P = 0·001) and a −0·245 (95 % CI −0·458, −0·033; P = 0·024) lower TC:HDL-cholesterol ratio, respectively. Provision of dairy foods and ‘meat’ in recommended amounts to institutionalised older adults potentially improves intakes of key nutrients with limited detriment to cardiovascular health.

scholarly journals Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

2021 ◽  
Vol 9 (3) ◽  
pp. 480
Author(s):  
Penka Petrova ◽  
Ivan Ivanov ◽  
Lidia Tsigoriyna ◽  
Nadezhda Valcheva ◽  
Evgenia Vasileva ◽  
...  
Keyword(s):  
Dairy Products ◽  
Cyclic Peptides ◽  
Human Microbiome ◽  
Healthy Human ◽  
Dairy Food ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Isolation And Characterization ◽  
Fermented Dairy

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

scholarly journals Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts

2019 ◽  
Vol 10 (5) ◽  
pp. 913S-916S
Author(s):  
Sharon M Donovan ◽  
Olivier Goulet
Keyword(s):  
Health Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Food Matrix ◽  
Dairy Food ◽  
Dairy Foods ◽  
The Matrix ◽  
Liquid Milk ◽  
Semi Solid

ABSTRACTFoods are not only a collection of individual components but are complex matrices. The food matrix is defined by the USDA as “the nutrient and nonnutrient components of foods and their molecular relations.” The matrix of a food is an important factor in evaluating its nutritional and health contributions to the consumer. Dairy foods are a complex mix of various nutrients and other components, which together form the food matrix. There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses). The nutritional value of dairy foods is determined by their nutrient composition and matrix structure, which can affect digestibility and the bioavailability of nutrients. Additionally, a number of studies have shown that the health effects of dairy products, of similar nutrient content, vary by their matrix.

The Effect of Exercise and Distraction on Blood Pressure Recovery Following an Anger-Provoking Stressor in Normotensive Young Adults

2015 ◽  
Vol 29 (2) ◽  
pp. 45-54 ◽  
Author(s):  
Faye S. Routledge ◽  
Judith A. McFetridge-Durdle ◽  
Marilyn Macdonald ◽  
Lynn Breau ◽  
Tavis Campbell
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Health ◽  
Exercise Intervention ◽  
Recovery Period ◽  
Intervention Group ◽  
Exercise Group ◽  
State Anger ◽  
Increased Risk ◽  
Anger Reactivity ◽  
Quiet Sitting

Ruminating about a prior anger provoking event is found to elevate blood pressure (BP) and delay BP recovery. Delayed BP recovery may be associated with increased risk of hypertension. Interventions that improve BP recovery may be beneficial for cardiovascular health. The purposes of this study were to evaluate the influence of rumination and anger on BP reactivity and recovery, to compare the effect of an exercise intervention or distraction intervention on BP recovery and to explore if exercise improved BP recovery by distracting participants from stressor-related rumination and anger. Healthy, normotensive participants (n = 79, mean age 22.2 ± 4.0 years) underwent an anger-recall interview stressor task, 3 min of exercise (walking), distraction (reading) or no-intervention (quiet sitting) and a 15 min recovery period. State anger reactivity was associated with Δ diastolic (D) BP reactivity and approached significance with Δ systolic (S) BP reactivity. Trait rumination was associated with greater SBP during recovery. Δ SBP recovery did not differ between the exercise, distraction and no-intervention groups. Although there were no differences in Δ DBP recovery between the exercise and no-intervention groups, distraction improved Δ DBP recovery compared to the exercise intervention but not the no-intervention. The proportion of anger-related thoughts (state rumination) in the exercise group did not differ from the distraction or no-intervention groups. However, a smaller proportion of participants in the distraction intervention reported an anger-related thought during recovery compared to the no-intervention group with 76% of their thoughts relating to the provided distraction. Overall, post-stressor exercise was not found to improve BP recovery while reading was effective at distracting individuals from angry thoughts (state rumination) but had no effect on BP compared to no-intervention.

Effects of Menopause on Trends of Serum Cholesterol, Blood Pressure, and Body Mass Index

Circulation ◽  
1996 ◽  
Vol 94 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Masazumi Akahoshi ◽  
Midori Soda ◽  
Eiji Nakashima ◽  
Katsutaro Shimaoka ◽  
Shinji Seto ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Body Mass Index ◽  
Body Mass ◽  
Serum Cholesterol

scholarly journals Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Metabolites ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 395
Author(s):  
Katherine J. Li ◽  
Kathryn J. Burton-Pimentel ◽  
Elske M. Brouwer-Brolsma ◽  
Edith J. M. Feskens ◽  
Carola Blaser ◽  
...  
Keyword(s):  
Food Intake ◽  
Generalized Linear Model ◽  
Stepwise Regression ◽  
Intervention Studies ◽  
Gas Chromatography Mass Spectrometry ◽  
Targeted Metabolomics ◽  
Free Living ◽  
Dairy Food ◽  
Dairy Foods ◽  
Single Marker

Studies examining associations between self-reported dairy intake and health are inconclusive, but biomarkers hold promise for elucidating such relationships by offering objective measures of dietary intake. Previous human intervention studies identified several biomarkers for dairy foods in blood and urine using non-targeted metabolomics. We evaluated the robustness of these biomarkers in a free-living cohort in the Netherlands using both single- and multi-marker approaches. Plasma and urine from 246 participants (54 ± 13 years) who completed a food frequency questionnaire were analyzed using liquid and gas chromatography-mass spectrometry. The targeted metabolite panel included 37 previously-identified candidate biomarkers of milk, cheese, and/or yoghurt consumption. Associations between biomarkers and energy-adjusted dairy food intakes were assessed by a ‘single-marker’ generalized linear model, and stepwise regression was used to select the best ‘multi-marker’ panel. Multi-marker models that also accounted for common covariates better captured the subtle differences for milk (urinary galactose, galactitol; sex, body mass index, age) and cheese (plasma pentadecanoic acid, isoleucine, glutamic acid) over single-marker models. No significant associations were observed for yogurt. Further examination of other facets of validity of these biomarkers may improve estimates of dairy food intake in conjunction with self-reported methods, and help reach a clearer consensus on their health impacts.

Sign in / Sign up

Export Citation Format

Share Document