Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects

Nestel, Paul J.; Chronopulos, A; Cehun, M

doi:10.1038/sj.ejcn.1602211

Cited by 111 publications

(75 citation statements)

References 17 publications

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“…Previous clinical trials that examined dairy foods with known fat contents have shown effects of the food matrix on blood lipids independent of the dairy fat content. For example, the LDL-cholesterol-raising effect of dairy fat in cheese was less than that of butter at comparable intakes of total fat and saturated fat (43), which was confirmed by the meta-analysis of clinical trials that the consumption of hard cheese lowers LDL cholesterol and HDL cholesterol compared with the consumption of butter (44). A detailed analysis of our cohorts and an updated meta-analysis showed that the regular consumption of yogurt was associated with lower risk of type 2 diabetes independent of BMI and other diabetes risk (45).…”

Section: Tablementioning

confidence: 99%

Dairy fat and risk of cardiovascular disease in 3 cohorts of US adults

Li²,

Sun³

et al. 2016

The American Journal of Clinical Nutrition

153

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Background: Few prospective studies have examined dairy fat in relation to cardiovascular disease (CVD). Objective: We aimed to evaluate the association between dairy fat and incident CVD in US adults. Design: We followed 43,652 men in the Health Professionals FollowUp Study , 87,907 women in the Nurses ' Health Study (1980, and 90,675 women in the Nurses' Health Study II (1991II ( -2011. Dairy fat and other fat intakes were assessed every 4 y with the use of validated food-frequency questionnaires. Results: During 5,158,337 person-years of follow-up, we documented 14,815 incident CVD cases including 8974 coronary heart disease cases (nonfatal myocardial infarction or fatal coronary disease) and 5841 stroke cases. In multivariate analyses, compared with an equivalent amount of energy from carbohydrates (excluding fruit and vegetables), dairy fat intake was not significantly related to risk of total CVD (for a 5% increase in energy from dairy fat, the RR was 1.02; 95% CI: 0.98, 1.05), coronary heart disease (RR: 1.03; 95% CI: 0.98, 1.09), or stroke (RR: 0.99; 95% CI: 0.93, 1.05) (P . 0.05 for all). In models in which we estimated the effects of exchanging different fat sources, the replacement of 5% of energy intake from dairy fat with equivalent energy intake from polyunsaturated fatty acid (PUFA) or vegetable fat was associated with 24% (RR: 0.76; 95% CI: 0.71, 0.81) and 10% (RR: 0.90; 95% CI: 0.87, 0.93) lower risk of CVD, respectively, whereas the 5% energy intake substitution of other animal fat with dairy fat was associated with 6% increased CVD risk (RR: 1.06; 95% CI: 1.02, 1.09). Conclusions: The replacement of animal fats, including dairy fat, with vegetable sources of fats and PUFAs may reduce risk of CVD. Whether the food matrix may modify the effect of dairy fat on health outcomes warrants further investigation.

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Section: Tablementioning

confidence: 99%

Dairy fat and risk of cardiovascular disease in 3 cohorts of US adults

Li²,

Sun³

et al. 2016

The American Journal of Clinical Nutrition

153

View full text Add to dashboard Cite

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“…Recently, a study based on conventional and metabonomic approaches showed that the lowest atherogenicity was obtained with canola cheese diet followed by the dairy fat cheese diet, while the greatest atherogenicity was observed with the butter diet (P < 0.05) in hyperlipidemic hamsters [23]. Also, in the controlled dietary study on human subjects [3,29], cheese was less cholesterol increasing than butter at equal fat content. It is possible that other constituents found in a high concentration in cheese may modulate the CVD risk of cheese.…”

Section: Introductionmentioning

confidence: 99%

“…Epidemiologic evidence suggests that cheese may be less atherogenic than other high fat dairy products such as butter [3,29]. Animal experiment [33] suggested that the fat derived from cheese could offer some significant reduction in CVD risk markers.…”

Section: Introductionmentioning

confidence: 99%

“…Cheeses are rich sources of dairy calcium, which has been reported to decrease fat adsorption [22] and increase fecal fat excretion [2,4]. Also, conjugated linoleic acid (CLA), butyrate, and sphingolipids [3,16,29,33,38]. Out of the different cheeses examined, the effect of processed cheese consumption on the CVD risk factors is almost unknown.…”

Section: Introductionmentioning

confidence: 99%

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The protective effect of processed cheese against hyperlipidemia in rats

El-Salam

Mohamed

2009

Dairy Sci. Technol.

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-The purpose of this study was to examine the effects of intake of processed cheeses containing different types of fats on plasma lipid profile and lipid peroxidation using hypercholesterolemic rats as an experimental model. This study included three types of processed cheeses: the first two contained vegetable oils and the third contained milk fat only. Five groups of rats (8 animals each) were fed balanced diet (normal), hypercholesterolemic diet (control), and hypercholesterolemic diet containing one of the tested processed cheeses, respectively, for 8 weeks. The body weight and the food intake were recorded and the gain in body weight and food efficiency ratio were also calculated. Blood analysis was carried out at the end of the experiment for total lipids and cholesterol, low density lipoprotein, high density lipoprotein (HDL), triglycerides, and plasma malondialdehyde. Feeding the different processed cheeses with hypercholesterolemic diet showed variable reductions in the plasma lipids, except for HDL, which was increased as compared to control. The highest and significant reduction was observed in the group that received processed cheese containing milk fat only. Also, this group showed significant reduction in lipid peroxidation. These results suggest that consumption of processed cheeses may improve the markers of cardiovascular diseases, particularly processed cheeses containing milk fat only. Further studies on human subjects are needed to verify the present results and to elucidate the possible mechanisms behind the differential effects on serum cholesterol of cheeses containing different types of fats.processed cheese / rat / hyperlipidemia / hypercholesterolemia / lipid profile / conjugated linoleic acid Résumé -Effet protecteur du fromage fondu contre l'hyperlipidémie chez le rat. Le but de cette étude était d'examiner les effets de la consommation de fromages fondus contenant différents types de matière grasse sur le profil lipidique du plasma et la peroxydation des lipides sur le rat hypercholestérolémique comme modèle experimental. L'étude incluait trois types de fromages fondus ; les deux premiers contenaient des huiles végétales et le troisième uniquement de la matière grasse laitière. Cinq groupes de rats (de 8 animaux chacun) ont bénéficié pendant 8 semaines d'un régime alimentaire équilibré (normal), hypercholestérolémique (contrôle) ou hypercholestérolémique contenant un des fromages fondus testés. Le poids et la prise alimentaire ont été relevés et le gain de poids et le ratio d'efficacité alimentaire ont été calculés. À la fin de l'expéri-mentation, une analyse du sang a été réalisée pour les lipides totaux et le cholestérol, LDL et HDL, les triglycérides et le malondialdéhyde du plasma. L'apport des différents fromages fondus à un régime hypercholestérolémique a montré des réductions variables des lipides du plasma, à l'exception des HDL qui augmentaient comparativement au contrôle. La réduction significative la plus élevée était observée dans le groupe qui recevait le fromag...

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“…Different dairy products have different effects on the lipid profiles. The LDL-C-raising effect of cheese was less than that of butter at comparable intakes of total fat and saturated fat [146,147]. Butter fat may increase total and LDL cholesterol by down-regulation of LDL removal from the circulation [148].…”

Section: Dairy Productsmentioning

confidence: 99%