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Comparing the Effects of Dairy Saturated Fatty Acids from Butter and Cheese on Non‐Lipid Cardiovascular Risk Factors in Men and Women
Author(s) -
Brassard Didier,
TessierGrenier Maude,
Rajendiran Ethendhar,
She Yongbo,
Ramprasath Vanu,
Gigleux Iris,
Levy Emile,
Tremblay Angelo,
Jones Peter,
Couture Patrick,
Lamarche Benoit
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.lb273
Subject(s) - polyunsaturated fatty acid , food science , waist , context (archaeology) , carbohydrate , blood pressure , saturated fatty acid , crossover study , lipid profile , medicine , cholesterol , fatty acid , chemistry , obesity , biology , biochemistry , pathology , placebo , paleontology , alternative medicine
OBJECTIVE The primary objective of this study was to compare the impact of dairy saturated fatty acids (SFA) provided as cheese (CHEESE) or butter (BUTTER) on blood pressure, fasting glucose and C‐reactive protein (CRP) levels. The impacts of SFA from CHEESE were also compared to low SFA diet with either high monounsaturated (MUFA), polyunsaturated fatty acids (PUFA) and carbohydrate (CHO) content. METHODS These are preliminary data from 57 men and women, with abdominal obesity and with relatively low HDL‐C concentrations, enrolled in an on‐going multicenter randomized crossover controlled trial consisting of 5 isoenergetic diets of 4 weeks each ( table 1): 1) a diet rich in SFA from cheese (CHEESE); 2) a diet rich in SFA from butter (BUTTER); 3) a diet rich in mono‐unsaturated fatty acids (MUFA); 4) a diet rich in poly‐unsaturated fatty acids (PUFA); and 5) a low‐fat, high carbohydrate diet (CHO). All foods were provided to participants in the context of this full feeding study. Fasting blood samples, office systolic (SBP), diastolic blood pressure (DBP) and anthropometric measurements were taken at the end of each intervention. RESULTS Mean age (±SD) of participants was 40.6 ± 13.6 years. Mean waist circumference was 107.7±11.3 cm in men and 94.9 ± 13.7 cm in women. No difference in body weight was observed among treatments. CHEESE compared with BUTTER had no significant impact on SBP (p=NS), DBP (p=NS), CRP (p=NS) and fasting glucose (p=NS) levels. CHEESE compared with the PUFA, MUFA and CHO diets also had no impact on these risk factors. There was also no statistically significant effect of diets on SBP (p=NS), DBP (p=NS), CRP (p=NS) or fasting glucose (p=NS) levels. CONCLUSIONS As part of an overall healthy diet, these results suggest no deleterious short‐term effects of SFA from dairy, irrespective of the source (butter or cheese), on non‐lipid cardiovascular risk factors in men and women with abdominal obesity and with relatively low HDL‐C levels. Support or Funding Information Dairy Research Cluster Initiative ( Dairy Farmers of Canada, Agriculture and Agri‐Food Canada, the Canadian Dairy Network and the Canadian Dairy Commission) 1 Macronutrient (% energy), calcium and sodium content of experimental dietsCHEESE BUTTER MUFA PUFA CHOLipids (%) 32 32 32 32 25 SFA (%) 13 13 6 6 6 MUFA (%) 14 14 21 14 14 PUFA (%) 5 5 5 12 5Carbohydrates (%) 52 52 52 52 59Proteins (%) 16 16 16 16 16Calcium (mg/2500 kcal) 1261 812 812 812 842Sodium (mg/2500 kcal) 2482 2480 2479 2479 2485