Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults
Open accessAbstract
The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F 2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F 2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.
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Total milk intake is generally unassociated with diabetes, while fermented milk is linked to lower risk.
“While total milk intake is generally unassociated with diabetes, fermented milk is linked to lower risk;57, 227, 229”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [229]
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- Authors
- Nestel, P. J., Mellett, N., Pally, S., Wong, G., Barlow, C. K., Croft, K., Mori, T. A., & Meikle, P. J.
- Affiliations
- Baker Heart and Diabetes Institute (AU)
- The University of Western Australia (AU)
- Corresponding author
- Nestel, Paul J.
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2013-06-12
- Volume
- 110
- Issue
- 12
- Pages
- 2242-2249
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W1980783069
- Cited by
- 81
- References
- 37
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 2 · 2023: 5 · 2022: 5 · 2021: 5 · 2020: 12 · 2019: 7 · 2018: 6 · 2017: 12 · 2016: 10 · 2015: 6 · 2014: 5 · 2013: 1
- FWCI
- 7.48
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- UWA Profiles and Research Repository (UWA) (publishedVersion, other-oa)
- PubMed (publishedVersion)
- UWA Profiles and Research Repository (University of Western Australia) (submittedVersion, other-oa)
- Funders
- Gardiner Foundation
- Dairy Innovation Australia Limited
- Fonterra Co-Operative Group
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- low-fat dairy, full-fat dairy, fermented dairy, cardiovascular risk, inflammation, oxidative stress, atherogenesis, F2-isoprostanes, plasmalogens, sphingomyelin, interleukin-6, yogurt, cheese, butter, cream, ice cream, low-fat milk, overweight adults
- MeSH terms
- Aged, Cardiovascular Diseases, Dietary Fats, Fermentation, Humans, Inflammation, Lipids, Middle Aged, Obesity, Risk Factors, Biomarkers, Interleukin-6, Oxidative Stress, F2-Isoprostanes, Cultured Milk Products, Atherosclerosis
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