Milk, plasma cholesterol and controls in nutritional experiments

Roberts, David C.; As, Truswell; Sullivan, David; Gorrie, Jennifer; Darnton‐Hill, Ian; Norton, Heather; Thomas, M.A.; Allen, Janet K.

doi:10.1016/0021-9150(82)90160-5

Cited by 18 publications

(5 citation statements)

References 10 publications

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“…Further studies in the Maasai, however, suggest that their calorie and milk intake were overestimated 14. Some trials of increased milk intake in free living humans have reported reduced serum cholesterol concentrations,15 but controlled feeding studies, despite their small size, seem to confirm that increased milk intake does indeed increase serum cholesterol concentrations 1617Though milk contains other factors that may increase coronary risk, such as lactose18 it also contains some that may reduce coronary heart disease risk, such as calcium 19.…”

Section: Discussionmentioning

confidence: 93%

Milk, coronary heart disease and mortality

Ness

Smith²,

Hart³

2001

Journal of Epidemiology &Amp; Community Health

160

131

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Study objective-To study the association between reported milk consumption and cardiovascular and all cause mortality. Design-A prospective study of 5765 men aged 35-64 at the time of examination. Setting-Workplaces in the west of Scotland between 1970 and 1973. Participants-Men who completed a health and lifestyle questionnaire, which asked about daily milk consumption, and who attended for a medical examination. Main results-150 (2.6%) men reported drinking more than one and a third pints a day, Some 2977 (51.6%) reported drinking between a third and one and a third pints a day and 2638 (45.8%) reported drinking less than a third of a pint a day. There were a total of 2350 deaths over the 25 year follow up period, of which 892 deaths were attributed to coronary heart disease. The relative risk, adjusted for socioeconomic position, health behaviours and health status for deaths from all causes for men who drank one third to one and a third pints a day versus those who drank less than a third of a pint was 0.90 (95% CI 0.83, 0.97). The adjusted relative risk for deaths attributed to coronary heart disease for men who drank one third to one and a third pints a day versus those who drank less than one third of a pint was 0.92 (95% CI 0.81, 1.06). Conclusions-No evidence was found that men who consumed milk each day, at a time when most milk consumed was full fat milk, were at increased risk of death from all causes or death from coronary heart disease. (J Epidemiol Community Health 2001;55:379-382) The eVects on population health of increased intake of milk are uncertain. In the first half of this century increased milk production and consumption was encouraged, particularly in children, as it was believed to improve vitality and shown to increase growth in children. After the second world war the epidemic of coronary heart disease (CHD) and the accumulating evidence that increased saturated fat intake, by increasing blood cholesterol levels, increased risk of coronary disease, 2 3 led to a review of policy. Increasingly, in recent years, the public has been encouraged both to reduce their milk intake and to switch to low fat milk products in order to reduce their fat consumption. 4 Recent studies, however, have suggested that increased fat intake may be protective for stroke. 5Ecological analyses have shown high correlations between milk intake and coronary mortality rates 6 7 (which tend to be at least as strong as those observed for saturated fat). The focus of many observational studies on dietary constituents rather than food items means that the individual based data available on milk and cardiovascular risk are limited. Given the relative lack of prospective data on the association between milk intake, CHD and other diseases we have analysed the association between milk intake and mortality in a large cohort of men in the west of Scotland on whom we have detailed information regarding important potential confounding factors. MethodsThis analysis is based on a cohort of 5765 men aged 35-64 at the ...

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Section: Discussionmentioning

confidence: 93%

Milk, coronary heart disease and mortality

Ness

Smith²,

Hart³

2001

Journal of Epidemiology &Amp; Community Health

160

131

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“…The issue of potential cholesterol-lowering constituents in milk has been much debated with one consensus meeting supporting such a possibility (Berner, 1993). On the other hand, Roberts et al (1982) showed that under metabolic unit controlled conditions, 38 g of milk fat or butter fat led to similar elevations in serum cholesterol. Casein per se does not appear to influence LDL-C differently from that of soy protein, at least in humans (Meinertz et al, 1988).…”

Section: Discussionmentioning

confidence: 98%

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

2005

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Objective: To determine whether dairy fat in cheese raises low-density lipoprotein (LDL) cholesterol as much as in butter, since epidemiology suggests a different impact on cardiovascular disease. Design: A randomised crossover trial testing the daily consumption of 40 g dairy fat as butter or as matured cheddar cheese, each of 4 weeks duration, was preceded by and separated by 2-week periods when dietary fat was less saturated. Setting: Free-living volunteers.

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“…However, these studies lacked adequate control groups, control of dietary composition, and compliance measures. In a later crossover study that evaluated the effects of whole-milk intake on plasma TC in 12 young, healthy men who were provided 1 L/d (w4 cups) of whole milk for 3 wk, TC levels were significantly higher after the whole-milk period compared with the habitual control diet (91). No results were provided on other plasma lipids and lipoproteins.…”

Section: Milkmentioning

confidence: 99%

Influence of Dairy Product and Milk Fat Consumption on Cardiovascular Disease Risk: A Review of the Evidence

Huth

Park

2012

Advances in Nutrition

233

161

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Although evidence has linked the consumption of saturated fat (SF) to increased LDL levels and an increased risk of the development of cardiovascular disease (CVD), recent findings have indicated that the link between CVD and SF may be less straightforward than originally thought. This may be due to the fact that some food sources high in SF contain an array of saturated and unsaturated fatty acids, each of which may differentially affect lipoprotein metabolism, as well as contribute significant amounts of other nutrients, which may alter CVD risk. The purpose of this review is to examine the published research on the relationship between milk fat containing dairy foods and cardiovascular health. The findings indicate that the majority of observational studies have failed to find an association between the intake of dairy products and increased risk of CVD, coronary heart disease, and stroke, regardless of milk fat levels. Results from short-term intervention studies on CVD biomarkers have indicated that a diet higher in SF from whole milk and butter increases LDL cholesterol when substituted for carbohydrates or unsaturated fatty acids; however, they may also increase HDL and therefore might not affect or even lower the total cholesterol:HDL cholesterol ratio. The results from the review also indicate that cheese intake lowers LDL cholesterol compared with butter of equal milk fat content. In addition, the review highlights some significant gaps in the research surrounding the effects of full-fat dairy on CVD outcomes, pointing to the need for long-term intervention studies.

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Milk, plasma cholesterol and controls in nutritional experiments

Cited by 18 publications

References 10 publications

Milk, coronary heart disease and mortality

Milk, coronary heart disease and mortality

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

Influence of Dairy Product and Milk Fat Consumption on Cardiovascular Disease Risk: A Review of the Evidence

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