Sara Engel1, Mie Elhauge2, Tine Tholstrup2. 1. Faculty of Science, Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg, Denmark. saraengel@nexs.ku.dk. 2. Faculty of Science, Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg, Denmark.
Abstract
BACKGROUND/ OBJECTIVES: Dietary guidelines have for decades recommended choosing low-fat dairy products due to the high content of saturated fat in dairy known to increase blood concentration of LDL cholesterol. However, meta-analyses including observational studies show no association between overall dairy intake and risk of cardiovascular disease and even point to an inverse association with type 2 diabetes. The objective was to compare the effects of whole milk (3.5% fat) with skimmed milk (0.1% fat) on fasting serum blood lipids, insulin, and plasma glucose in healthy subjects. SUBJECT/ METHODS: A randomized, controlled 2 × 3-week crossover dietary intervention in 18 healthy adults randomly assigned to a sequence of treatments consisting of 0.5 L/d of whole milk and skimmed milk as part of their habitual diet. A total of 17 subjects completed the intervention. RESULTS: Whole milk increased HDL cholesterol concentrations significantly compared to skimmed milk (P < 0.05). There were no significant differences between whole milk and skimmed milk in effects on total and LDL cholesterol, triacylglycerol, insulin, and glucose concentrations. CONCLUSIONS: Intake of 0.5 L/d of whole milk did not adversely affect fasting blood lipids, glucose, or insulin compared to skimmed milk. Moreover, intake of whole milk increased HDL cholesterol concentration compared to skimmed milk. These findings suggest that if the higher energy content is taken into account, whole milk might be considered a part of a healthy diet among the normocholesterolemic population.
RCT Entities:
BACKGROUND/ OBJECTIVES: Dietary guidelines have for decades recommended choosing low-fat dairy products due to the high content of saturated fat in dairy known to increase blood concentration of LDL cholesterol. However, meta-analyses including observational studies show no association between overall dairy intake and risk of cardiovascular disease and even point to an inverse association with type 2 diabetes. The objective was to compare the effects of whole milk (3.5% fat) with skimmed milk (0.1% fat) on fasting serum blood lipids, insulin, and plasma glucose in healthy subjects. SUBJECT/ METHODS: A randomized, controlled 2 × 3-week crossover dietary intervention in 18 healthy adults randomly assigned to a sequence of treatments consisting of 0.5 L/d of whole milk and skimmed milk as part of their habitual diet. A total of 17 subjects completed the intervention. RESULTS: Whole milk increased HDL cholesterol concentrations significantly compared to skimmed milk (P < 0.05). There were no significant differences between whole milk and skimmed milk in effects on total and LDL cholesterol, triacylglycerol, insulin, and glucose concentrations. CONCLUSIONS: Intake of 0.5 L/d of whole milk did not adversely affect fasting blood lipids, glucose, or insulin compared to skimmed milk. Moreover, intake of whole milk increased HDL cholesterol concentration compared to skimmed milk. These findings suggest that if the higher energy content is taken into account, whole milk might be considered a part of a healthy diet among the normocholesterolemic population.
Authors: Kristin M Hirahatake; Arne Astrup; James O Hill; Joanne L Slavin; David B Allison; Kevin C Maki Journal: Adv Nutr Date: 2020-05-01 Impact factor: 8.701
Authors: Kelsey A Schmidt; Gail Cromer; Maggie S Burhans; Jessica N Kuzma; Derek K Hagman; Imashi Fernando; Merideth Murray; Kristina M Utzschneider; Sarah Holte; Jana Kraft; Mario Kratz Journal: Am J Clin Nutr Date: 2021-03-11 Impact factor: 8.472
Authors: Jing Guo; D Ian Givens; Arne Astrup; Stephan J L Bakker; Gijs H Goossens; Mario Kratz; André Marette; Hanno Pijl; Sabita S Soedamah-Muthu Journal: Adv Nutr Date: 2019-11-01 Impact factor: 8.701
Authors: Ellen van der Gaag; Ruben Brandsema; Rosan Nobbenhuis; Job van der Palen; Thalia Hummel Journal: Nutrients Date: 2020-01-20 Impact factor: 5.717