Purpose: Dairy foods are often a major contributor to dietary saturated fatty acids (SFA) intake. However, different SFA-rich foods may not have the same effects on cardiovascular risk factors. We compared full-fat yogurt with low-fat yogurt and butter for their effects on cardiometabolic risk factors in healthy individuals.
Methods: Randomized, two-period crossover trial conducted from October 2022 to April 2023 among 30 healthy men and women (15 to receive full-fat yogurt first, and 15 to receive low-fat yogurt and butter first). Participants consumed a diet with 1.5-2 servings of full-fat (4%) yogurt or low-fat (< 1.5) yogurt and 10-15 g of butter per day for 4 weeks, with 4 weeks wash-out when they consumed 1.5-2 servings of low-fat milk. At baseline, and the end of each 4 weeks, fasting blood samples were drawn and plasma lipids, glycemic and inflammatory markers as well as expression of some genes in the blood buffy coats fraction were determined.
Results: All 30 participants completed the two periods of the study. Apolipoprotein B was higher for the low-fat yogurt and butter [changes from baseline, + 10.06 (95%CI 4.64 to 15.47)] compared with the full-fat yogurt [-4.27 (95%CI, -11.78 to 3.23)] and the difference between two treatment periods was statistically significant (p = 0.004). Non-high-density lipoprotein increased for the low-fat yogurt and butter [change, + 5.06 (95%CI (-1.56 to 11.69) compared with the full-fat yogurt [change, - 4.90 (95%CI, -11.61 to 1.81), with no significant difference between two periods (p = 0.056). There were no between-period differences in other plasma lipid, insulin, and inflammatory biomarkers or leukocyte gene expression of ATP-binding cassette transporter 1 and CD36.
Conclusion: This study suggests that short-term intake of SFAs from full-fat yogurt compared to intake from butter and low-fat yogurt has fewer adverse effects on plasma lipid profile.
Clinicaltrials: GOV: NCT05589350, 10/15/2022.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00394-024-03352-8 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake.
Appetite
December 2024
Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands. Electronic address:
Reduction of food fat content often comes at the cost of sensory appeal. Given that odours can enhance various fat-related sensory characteristics, their use as fat substitutes seems promising. This cross-over study investigated whether sensory characteristics of a low-fat product (dairy milk) can be enhanced by the addition of a fat-related aroma (cream) and whether this influences subsequent eating behaviour within an ecologically valid scenario.
View Article and Find Full Text PDFA comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation.
Food Chem X
December 2024
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. rhizome mucilage (CEM), fruit mucilage (CDM), and husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % /).
View Article and Find Full Text PDFFull-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?
Front Nutr
July 2024
Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, VT, United States.
Reducing dairy fat intake is a common dietary guideline to limit energy and saturated fatty acid intake for the promotion of cardiometabolic health. However, research utilizing a holistic, food-based approach to assess the consumption of the fat found in dairy, a broad and diverse food group, may provide new insight into these guidelines. Dairy fat is comprised of a diverse assembly of fatty acids, triacylglycerols, sterols, and phospholipids, all uniquely packaged in a milk fat globule.
View Article and Find Full Text PDFDairy products and hypertension: Cross-sectional and prospective associations.
Clin Nutr ESPEN
October 2024
Department of Medicine, Internal Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, Switzerland. Electronic address:
Background: The association between dairy intake and prevalence or incidence of hypertension remains controversial. We aimed to investigate the association between intake of different dairy products and prevalence and incidence of hypertension in a community-dwelling sample.
Methods: Three cross-sectional studies (2009-12, 2014-17 and 2018-21) and one prospective study (2009-12 to 2018-21) were conducted in Lausanne, Switzerland.
Whole milk dairy foods and cardiometabolic health: dairy fat and beyond.
Nutr Res
June 2024
Human Nutrition Program, The Ohio State University, Columbus, Ohio, 43210, USA. Electronic address:
Bovine dairy milk is a nutrient-rich matrix, but consumption of full-fat dairy food varieties has been claimed historically to be associated with poorer cardiometabolic health, a notion often attributed to the saturated fat content. However, continued investigation that includes observational studies and randomized controlled trials (RCTs) provide evidence that favorably supports full-fat dairy foods and their bioactive components on cardiometabolic health. This review addresses this controversy by examining the evidence surrounding full-fat dairy foods and their implications for human health.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!