Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content

Hjerpsted, Julie; Leedo, Eva; Tholstrup, Tine

doi:10.3945/ajcn.111.022426

Cited by 163 publications

(124 citation statements)

References 28 publications

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“…8 Interestingly, our results also confirm that cheese, despite its high-fat content, has beneficial effects on LDL-and HDL-cholesterol concentrations. 28 A limitation of our study is that milk intake was estimated in specified volumes, which were not as equally distributed as quartiles of continuous variables. However, the size of the groups is built into the regression calculation and the association thus represents a true effect.…”

Section: Discussionmentioning

confidence: 99%

Does Dairy Food Intake Predict Arterial Stiffness and Blood Pressure in Men?

et al. 2013

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Hypertension (DASH) trial, which revealed that a diet high in fruit and vegetables and low-fat dairy products (3 servings per day) was associated with lower systolic (SBP; 11-12 mm Hg) and diastolic blood pressure (DBP; 6-7 mm Hg). A recent systematic review by Ralston et al 7 summarized the evidence from 5 cohort studies investigating relationships between consumption of milk and dairy products and SBP/DBP or hypertension and concluded that consumption of these foods is likely to benefit blood pressure regulation.More recent evidence suggests that milk and dairy product intake may affect more markers of CVD than blood pressure alone, notably arterial stiffness. Gradual stiffening of the arterial system develops with age and can be influenced by chronic dietary and lifestyle exposures. 9 Aortic pulse wave velocity (aPWV) and augmentation index (AIx) are becoming recognized Abstract-Arterial stiffness is an independent predictor of cardiovascular disease events and mortality, and like blood pressure, may be influenced by dairy food intake. Few studies have investigated the effects of consumption of these foods on prospective measures of arterial stiffness. The present analysis aimed to investigate the prospective relationship between milk, cheese, cream, and butter consumption and aortic pulse wave velocity, augmentation index, systolic and diastolic blood pressure, as well as cross-sectional relationships between these foods and systolic and diastolic blood pressure and metabolic markers using data from the Caerphilly Prospective Study. Included in this cohort were 2512 men, aged 45 to 59 years, who were followed up at 5-year intervals for a mean of 22.8 years (number followup 787). Augmentation index was 1.8% lower in subjects in the highest quartiles of dairy product intake compared with the lowest (P trend=0.021), whereas in the highest group of milk consumption systolic blood pressure was 10.4 mm Hg lower (P trend=0.033) than in nonmilk consumers after a 22.8-year follow-up. Cross-sectional analyses indicated that across increasing quartiles of butter intake, insulin (P trend=0.011), triacylglycerol (P trend=0.023), total cholesterol (P trend=0.002), and diastolic blood pressure (P trend=0.027) were higher. Across increasing groups of milk intake and quartiles of dairy product intake, glucose (P trend=0.032) and triglyceride concentrations (P trend=0.031) were lower, respectively. The present results confirm that consumption of milk predicts prospective blood pressure, whereas dairy product consumption, excluding butter, is not detrimental to arterial stiffness and metabolic markers. Further research is needed to better understand the mechanisms that underpin these relationships. 10 making it an independent predictor of CVD events and all-cause mortality. 11-13Limited research has been conducted into the dietary determinants of arterial stiffness, although a recent meta-analysis called for more research into the role of fermented milk products. 9Evidence from a cross-sectional study suggests that dairy prod...

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Section: Discussionmentioning

confidence: 99%

Does Dairy Food Intake Predict Arterial Stiffness and Blood Pressure in Men?

et al. 2013

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“…There are several proposed mechanisms for the so-called matrix effect of cheese. Cheese is a rich source of Ca and there are indications that the Ca forms insoluble soaps with fatty acids in the gut leading to less fat being absorbed, as indicated by increased faecal fat excretion in some (100) but not all (101) studies. Lorenzen & Astrup (100) also reported an increased faecal excretion of bile acids, due possibly to Ca binding, thus reducing the entero-hepatic recycling of bile acids resulting in a movement of plasma LDL-cholesterol into the liver to support further bile acid synthesis.…”

Section: Dairy Products and Blood Lipidsmentioning

confidence: 99%

Dairy food products: good or bad for cardiometabolic disease?

Lovegrove

Givens

2016

Nutr. Res. Rev.

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Prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.

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“…Although dietary cholesterol and saturated fat are inextricably linked through their consumption in similar foods, the relationship between saturated fat and CVD is more complex than dietary cholesterol, as the former exists as a group of fatty acids of variable chain length and LDL-raising properties (30) . Dietary cholesterol is also derived from a limited number of sources, chiefly eggs and not from a wide variety of foods, the other constituents of which have been shown to modify the bioavailability, and thus LDL-raising properties, of the SFA they contain (31,32) . Other common confounding factors that have led to spurious associations between eggs, dietary cholesterol and CVD in prospective cohort studies, include the study groups being too homogeneous and unrepresentative of mixed populations (e.g.…”

Section: Egg: Nutrient Compositionmentioning

confidence: 99%

Eggs: good or bad?

Griffin

2016

Proc. Nutr. Soc.

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Eggs have one of the lowest energy to nutrient density ratios of any food, and contain a quality of protein that is superior to beef steak and similar to dairy. From a nutritional perspective, this must qualify eggs as 'good'. The greater burden of proof has been to establish that eggs are not 'bad', by increasing awareness of the difference between dietary and blood cholesterol, and accumulating sufficient evidence to exonerate eggs from their associations with CVD and diabetes. After 60 years of research, a general consensus has now been reached that dietary cholesterol, chiefly from eggs, exerts a relatively small effect on serum LDL-cholesterol and CVD risk, in comparison with other diet and lifestyle factors. While dietary guidelines have been revised worldwide to reflect this view, associations between egg intake and the incidence of diabetes, and increased CVD risk in diabetes, prevail. These associations may be explained, in part, by residual confounding produced by other dietary components. The strength of evidence that links egg intake to increased CVD risk in diabetes is also complicated by variation in the response of serum LDL-cholesterol to eggs and dietary cholesterol in types 1 and 2 diabetes. On balance, the answer to the question as to whether eggs are 'bad', is probably 'no', but we do need to gain a better understanding of the effects of dietary cholesterol and its association with CVD risk in diabetes. Eggs: Dietary: Cholesterol: CVD: DiabetesAn egg is equipped to support life, with a profile of essential micronutrients that is unparalleled by any other food. Eggs are relatively low in energy (326·35 kJ (78 kcal)/medium egg) and saturated fat (1·7 g/medium egg) in comparison with other animal products, and can boast the highest quality of dietary protein, with certain dairy foods (1) . Eggs also represent the principal source of dietary cholesterol, which has been a major barrier to egg consumption, primarily because of the outdated, but popular misconception that egg cholesterol converts directly into serum cholesterol, and thus increased risk of CVD. While dietary and serum cholesterol are the same chemical entity, the concentration of serum cholesterol (LDL-cholesterol) falls under the physiological control of whole-body cholesterol homeostasis. This process can be influenced by numerous dietary factors, including dietary cholesterol and fatty acids, but depends ultimately on the essential requirement of cells for cholesterol, and reciprocal interplay between the biosynthesis of cholesterol in tissues, and absorption of cholesterol and bile acids in the gut.A growing body of evidence from prospective cohort studies (2)(3)(4) , systematic reviews and meta-analyses (5)(6)(7)(8) have culminated in a consensus that eggs, and dietary cholesterol derived from eggs, exert a relatively small and clinically insignificant effect on serum LDL-cholesterol in comparison with other lifestyle factors. In one study, modifiable lifestyle factors accounted for <40 % of CHD mortality, to which eating one eg...

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Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content

Abstract: Cheese lowers LDL cholesterol when compared with butter intake of equal fat content and does not increase LDL cholesterol compared with a habitual diet. This trial is registered at clinicaltrials.gov as NCT01140165.

Cited by 163 publications

References 28 publications

Does Dairy Food Intake Predict Arterial Stiffness and Blood Pressure in Men?

Does Dairy Food Intake Predict Arterial Stiffness and Blood Pressure in Men?

Dairy food products: good or bad for cardiometabolic disease?

Eggs: good or bad?

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