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Chronic consumption of conventional and saturated-fat reduced dairy products have differential effects on low-density lipoprotein cholesterol levels in adults at moderate cardiovascular disease risk

Published online by Cambridge University Press:  24 November 2016

D. Vasilopoulou ,
O. Markey ,
C.C. Fagan ,
K.E. Kliem ,
D.J. Humphries ,
K.G. Jackson ,
S. Todd ,
D.I. Givens  and
J.A. Lovegrove
D. Vasilopoulou
Affiliation:
Hugh Sinclair Unit of Human Nutrition and Institute of Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading, RG6 6AP, UK
O. Markey
Affiliation:
Hugh Sinclair Unit of Human Nutrition and Institute of Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading, RG6 6AP, UK
C.C. Fagan
Affiliation:
Hugh Sinclair Unit of Human Nutrition and Institute of Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK
K.E. Kliem
Affiliation:
Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading, RG6 6AP, UK
D.J. Humphries
Affiliation:
Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading, RG6 6AP, UK
K.G. Jackson
Affiliation:
Hugh Sinclair Unit of Human Nutrition and Institute of Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK
S. Todd
Affiliation:
Department of Mathematics and Statistics, University of Reading, Reading, RG6 6AP, UK
D.I. Givens
Affiliation:
Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading, RG6 6AP, UK
J.A. Lovegrove
Affiliation:
Hugh Sinclair Unit of Human Nutrition and Institute of Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK
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Abstract

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Reducing the intake of dietary saturated fatty acids (SFA) to ⩽10 % of total energy intake is a key public health strategy aimed at lowering current cardiovascular disease (CVD) incidence. Consumption of dairy products (including butter) represents approximately 35 % of total dietary SFA intake(1). Supplementation of the bovine diet with oleic acid-rich plant oil has been reported to depress SFA and increase cis-monounsaturated fatty acids levels in milk, providing a strategy to lower total dietary SFA intake (Reference Kliem2). This human intervention study aimed to investigate whether consumption of SFA-reduced, compared with conventional dairy products, would impact on the fasting lipid profile, glucose and insulin concentrations of adults at moderate CVD risk.

Fifty-four adults (mean age 53 (SD 13) years, BMI 26 (SD 3) kg/m2), completed a double blind, randomised, controlled 12-week cross-over study with an 8-week washout period between treatment arms. Participants replaced habitual dairy foods/snacks with SFA-reduced or conventional UHT milk, Cheddar cheese and butter (fatty acid (FA) composition of SFA-reduced vs. conventional dairy products: total SFA: -7·0 g/d, C18:1cis: 3·0 g/d, C18:1trans: 2·4 g/d), achieving an isoenergetic daily dietary exchange (41 g/d total fat). At the beginning and end of each treatment period, fasting blood samples were collected for biochemical analysis. LDL-C was estimated using the Friedewald formula. The homeostatic model assessment of insulin resistance (HOMA-IR) was calculated using the glucose and insulin data.

Values are mean ± SE. Due to ongoing blinding, treatments are referred to as Diet A and B. HDL-C, high density lipoprotein cholesterol; LDL-C, low density lipoprotein cholesterol; Δ, change from baseline (wk12-wk0).

Preliminary results using mixed model analyses indicate that from baseline, only LDL-C concentrations were influenced by the FA composition of the dairy products, with the observed increase in LDL-C concentrations with Diet B shown to be significantly attenuated following Diet A. These preliminary findings are part of the RESET intervention trial (NCT02089035), which will also investigate the impact of consumption of SFA-reduced dairy products on inflammatory markers and vascular function.

This research was supported by the MRC (MR/K020218/1), ARLA Foods and AarhusKarlshamn (AAK) UK.

References

1.Dept. of Health (2014) NDNS: Headline results from Y1-4 (combined) of the rolling programme 2008/9–2011/12.Google Scholar
2.Kliem, KE et al. (2013) J Dairy Sci 96 (5), 3211–3221.10.3168/jds.2012-6211Google Scholar