Effects of Increased Consumption of Fluid Milk on Energy and Nutrient Intake, Body Weight, and Cardiovascular Risk Factors in Healthy Older Adults

Barr, Susan I.; McCarron, David A.; Heaney, Robert P.; Dawson‐Hughes, Bess; Berga, Sarah L.; Stern, Judith S.; Oparil, Suzanne

doi:10.1016/s0002-8223(00)00236-4

Cited by 193 publications

(144 citation statements)

References 24 publications

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“…The few intervention studies (94,123,128,136,(145)(146)(147)(148) that have assessed the effects of milk and dairy product consumption on glucose and insulin concentrations to date were included in a recent systematic review and meta-analysis by Benatar et al (149) . This showed that there was no significant change in fasting blood glucose between high-and low-fat dairy diets (overall mean change 1·32, 95 % CI 0·19, 2·45 mg/dl; 0·073, 95 % CI 0·011, 0·136 mmol/l).…”

Section: Blood Glucose and Insulin Resistancementioning

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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Section: Blood Glucose and Insulin Resistancementioning

confidence: 99%

Dairy food products: good or bad for cardiometabolic disease?

Lovegrove

Givens

2016

Nutr. Res. Rev.

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“…However, there are no long-term clinical trials that have examined whether dairy products fortified with additional calcium-vitamin D 3 have a beneficial effect on blood pressure or lipid concentrations in older adults. Some evidence suggests that dairy foods, particularly low-fat dairy products, may be important in reducing the risk of various cardiovascular and metabolic-related diseases (Alonso et al, 2005;Ruidavets et al, 2006), but these findings are not consistent (Barr et al, 2000;Al-Delaimy et al, 2003;Barr, 2003). The aim of this study, which was part of a 2-year randomized controlled trial investigating the effects of calcium-vitamin D 3 fortified milk on bone mineral density (BMD) in older men (Daly et al, 2006a, b), was to examine the effect of the fortified milk on blood pressure and serum lipid-lipoprotein concentrations.…”

Section: Introductionmentioning

confidence: 99%

Long-term effect of calcium-vitamin D3 fortified milk on blood pressure and serum lipid concentrations in healthy older men

Daly

Nowson

2009

Eur J Clin Nutr

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Background/Objectives: Some epidemiological and clinical studies have shown that increased dairy consumption or calcium and/or vitamin D supplementation can have a beneficial effect on blood pressure, and lipid and lipoprotein concentrations. The aim of this study was to assess the long-term effects of calcium-vitamin D 3 fortified milk on blood pressure and lipid-lipoprotein concentrations in community-dwelling older men. Subjects/Methods: This is a substudy of a 2-year randomized controlled trial in which 167 men aged 450 years were assigned to receive either 400 ml per day of reduced fat (B1%) milk fortified with approximately 1000 mg of calcium and 800 IU of vitamin D 3 or to a control group receiving no additional fortified milk. Weight, blood pressure, lipid and lipoprotein concentrations were measured every 6 months. Participants on lipid-lowering (n ¼ 32) or antihypertensive medication (n ¼ 39) were included, but those who commenced, increased or decreased their medication throughout the intervention were excluded (n ¼ 27). Results: In the 140 men included in this study (milk, n ¼ 73; control, n ¼ 67), there were no significant effects of the calciumvitamin D 3 fortified milk on weight, systolic or diastolic blood pressure, total cholesterol, high-density lipoprotein or low-density lipoprotein cholesterol or triglyceride concentrations at any time throughout the intervention. Similar results were observed after excluding men taking antihypertensive or lipid-lowering medication or limiting the analysis to those with baseline calcium intakes o1000 mg per day and/or with hypovitaminosis D (25(OH)D o75 nmol/l). Conclusions: Supplementation with reduced-fat calcium-vitamin D 3 fortified milk did not have a beneficial (nor detrimental) effect on blood pressure, lipid or lipoprotein concentrations in healthy community-dwelling older men.

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“…4,5 The active substances in dairy products have not been identified, but several proposals have been made; the minerals, the vitamins and the proteins (peptides), or the combination of all, perhaps in the context of a healthier lifestyle among milk drinkers. [4][5][6][7] Fermentation by lactobacilli is believed to increase the antihypertensive effect of milk. Proteinases in the cell wall of lactobacilli hydrolyse milk proteins, hereby raising the concentration of the peptides with proposed antihypertensive action.…”

Section: Introductionmentioning

confidence: 99%

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

et al. 2010

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Fermented milk (FM) with putative antihypertensive effect in humans could be an easy applicable lifestyle intervention against hypertension. The mode of action is supposed to be through active milk peptides, shown to possess in vitro ACE-inhibitory effect. Blood pressure (BP) reductions upto 23 mm Hg have been reported in spontaneously hypertensive rats fed FM. Results from human studies of the antihypertensive effect are inconsistent. However, many studies suffer from methodological weaknesses, as insufficient blinding and the use of office BP measurements. We conducted a randomised, double-blind placebo-controlled study of the antihypertensive effect of Lactobacillus helveticus FM in 94 prehypertensive and borderline hypertensive subjects. The participants were randomised into three treatment groups with a daily intake of 150 ml of FM, 300 ml of FM or placebo (chemically acidified milk). The primary outcome was repeated 24-h ambulatory BP measurements. There were no statistically significant differences in the outcome between the groups (systolic BP (SBP), P ¼ 0.9; diastolic BP (DBP), P ¼ 0.2). However, the group receiving 300 ml FM had reduced BP across the 8-week period in several readings, which could be compatible with a minor antihypertensive effect. Heart rate and lipids remained unchanged between groups. Hence, our study does not support earlier studies measuring office BP-measurements, reporting antihypertensive effect of FM. Based on straight performed 24-h ambulatory BP measurements, milk fermented with Lactobacillus helveticus does not posses significant antihypertensive effect.

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Effects of Increased Consumption of Fluid Milk on Energy and Nutrient Intake, Body Weight, and Cardiovascular Risk Factors in Healthy Older Adults

Cited by 193 publications

References 24 publications

Dairy food products: good or bad for cardiometabolic disease?

Dairy food products: good or bad for cardiometabolic disease?

Long-term effect of calcium-vitamin D3 fortified milk on blood pressure and serum lipid concentrations in healthy older men

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

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