Jean-Marie Bard1, Ludovic Drouet2, Denis Lairon3, Murielle Cazaubiel4, Corinne Marmonier5, Ewa Ninio6, Claire Bal Dit Sollier2, Jean-Charles Martin3, Constance Boyer5, Christine Bobin-Dubigeon7. 1. Institut de Cancérologie de l'Ouest, Biopathologie, Centre de Recherche en Nutrition Humaine Ouest, EA 2160 - IUML FR3473 CNRS, Université de Nantes, Nantes, France. Jean-Marie.Bard@univ-nantes.fr. 2. LTA-IVS INSERM U689, Hôpital Lariboisière, Paris, France. 3. UMR 1062-INSERM/1260-INRA, Faculté de Médecine, Université Aix-Marseille, Marseille, France. 4. Biofortis, Saint-Herblain, France. 5. CNIEL, Paris, France. 6. Genomics and Pathophysiology of Cardiovascular Diseases, Institute of Cardiometabolism and Nutrition, ICAN, Pitié-Salpêtrière, INSERM UMR_S 1166-ICAN, Sorbonne Université, Paris, France. 7. Institut de Cancérologie de l'Ouest, Biopathologie, Centre de Recherche en Nutrition Humaine Ouest, EA 2160 - IUML FR3473 CNRS, Université de Nantes, Nantes, France.
Abstract
BACKGROUND: Milk has a specific saturated fatty acid profile and its calcium content may change the kinetics of fat absorption. OBJECTIVE: The goal of this study was to compare the effect on LDL Cholesterol and other risk markers of four isolipidic diets differing by their fat food source, vegetable fat, spring milk fat, winter milk fat or winter milk fat supplemented with calcium, in healthy moderately hypercholesterolemic humans. INDIVIDUALS AND METHODS: This double-blind, randomized trial with four parallel arms included 172 healthy adults with plasma LDL cholesterol (LDL-C) from 130 to 220 mg/dL and triglycerides below 300 mg/dL. Individual meal plans ensured a stable energy intake. In the three diets containing milk fat, milk fat provided 38% of energy. Vegetable fat and spring milk fat diets provided the same amount of saturated fatty acids while the winter milk fat diets were slightly richer in saturated fatty acids. Vegetable fat diet and winter milk fat diets provided the same amount of palmitic acid (7.0% EI), while the spring milk fat diet was slightly poorer in this fatty acid (5.1% EI). Cardiovascular risk markers were analyzed after 8 weeks of dietary intervention. RESULTS: There was no significant difference in LDL-C and other markers, except total cholesterol (TC), apo C3 and CRP. TC was significantly higher with spring milk fat than with vegetable fat. CONCLUSIONS: In this trial, the chosen vegetable fat did not have a significant beneficial effect on LDL-C compared to dairy fat. However, sub-group analysis showed differences in TC, apo C3 and CRP. These results need confirmation and long-term studies aiming at cardiovascular endpoints are warranted.
BACKGROUND: Milk has a specific saturated fatty acid profile and its calcium content may change the kinetics of fat absorption. OBJECTIVE: The goal of this study was to compare the effect on LDL Cholesterol and other risk markers of four isolipidic diets differing by their fat food source, vegetable fat, spring milk fat, winter milk fat or winter milk fat supplemented with calcium, in healthy moderately hypercholesterolemic humans. INDIVIDUALS AND METHODS: This double-blind, randomized trial with four parallel arms included 172 healthy adults with plasma LDL cholesterol (LDL-C) from 130 to 220 mg/dL and triglycerides below 300 mg/dL. Individual meal plans ensured a stable energy intake. In the three diets containing milk fat, milk fat provided 38% of energy. Vegetable fat and spring milk fat diets provided the same amount of saturated fatty acids while the winter milk fat diets were slightly richer in saturated fatty acids. Vegetable fat diet and winter milk fat diets provided the same amount of palmitic acid (7.0% EI), while the spring milk fat diet was slightly poorer in this fatty acid (5.1% EI). Cardiovascular risk markers were analyzed after 8 weeks of dietary intervention. RESULTS: There was no significant difference in LDL-C and other markers, except total cholesterol (TC), apo C3 and CRP. TC was significantly higher with spring milk fat than with vegetable fat. CONCLUSIONS: In this trial, the chosen vegetable fat did not have a significant beneficial effect on LDL-C compared to dairy fat. However, sub-group analysis showed differences in TC, apo C3 and CRP. These results need confirmation and long-term studies aiming at cardiovascular endpoints are warranted.
Authors: F D Kelly; A J Sinclair; N J Mann; A H Turner; F L Raffin; M V Blandford; M J Pike Journal: Eur J Clin Nutr Date: 2002-06 Impact factor: 4.016
Authors: H N Ginsberg; S L Barr; A Gilbert; W Karmally; R Deckelbaum; K Kaplan; R Ramakrishnan; S Holleran; R B Dell Journal: N Engl J Med Date: 1990-03-01 Impact factor: 91.245
Authors: Silvio Buscemi; Davide Corleo; Carola Buscemi; Cristiana Randazzo; Antonio Maria Borzì; Anna Maria Barile; Giuseppe Rosafio; Marcello Ciaccio; Rosalia Caldarella; Francesco Meli; Salvatore Maestri; Walter Currenti; Raffaele Ivan Cincione; Paolo Murabito; Fabio Galvano Journal: Nutrients Date: 2021-02-11 Impact factor: 5.717