Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial
Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations. We investigated the effect of meals with similar amounts of fat fr...
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| Veröffentlicht in: | The Journal of nutrition 2019-03, Vol.149 (3), p.422-431 |
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| creator | Hansson, Patrik Holven, Kirsten B Øyri, Linn K L Brekke, Hilde K Biong, Anne S Gjevestad, Gyrd O Raza, Ghulam S Herzig, Karl-Heinz Thoresen, Magne Ulven, Stine M |
| description | Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations.
We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults.
A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model.
Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P |
| doi_str_mv | 10.1093/jn/nxy291 |
| format | Article |
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We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults.
A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model.
Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0–6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0–6 h compared to cheese (P = 0.05). No differences in TG-iAUC0–6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0–6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0–6 h compared to butter (P = 0.006). No other meal effects were observed.
High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.</description><identifier>ISSN: 0022-3166</identifier><identifier>EISSN: 1541-6100</identifier><identifier>DOI: 10.1093/jn/nxy291</identifier><identifier>PMID: 30759235</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Adult ; Adults ; Blood Glucose ; Body mass ; Body mass index ; Body size ; Butter ; Cardiovascular disease ; Cardiovascular diseases ; Cheese ; Cholesterol ; Cholesterol - blood ; Cholesterol - classification ; Clinical trials ; Control methods ; Cream ; Cross-Over Studies ; Crossovers ; Dairy products ; Dairy Products - analysis ; Data processing ; Density ; Dietary Fats - administration & dosage ; Dietary Fats - analysis ; Esterification ; Evidence-based medicine ; Fatty acids ; Fatty Acids, Nonesterified - blood ; Female ; fermentation ; Food matrix ; GIP protein ; Glucose ; glucose-dependent insulinotropic polypeptide ; HDL cholesterol ; Health risks ; High density lipoprotein ; Humans ; Insulin ; Insulin - blood ; Low density lipoprotein ; Male ; Meals ; Middle Aged ; non-esterified fatty acids ; Nutrient content ; Oils & fats ; Original ; Postprandial lipemia ; Postprandial Period ; Randomization ; Risk analysis ; Risk factors ; sour cream ; triglycerides ; Triglycerides - blood</subject><ispartof>The Journal of nutrition, 2019-03, Vol.149 (3), p.422-431</ispartof><rights>2019 American Society for Nutrition.</rights><rights>2019 American Society for Nutrition. 2019</rights><rights>Copyright American Institute of Nutrition Mar 2019</rights><rights>info:eu-repo/semantics/openAccess</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c500t-6a19cd48360a86072f5e6ea05035640079f748954c70afb5a05a4e8f02cec0403</citedby><cites>FETCH-LOGICAL-c500t-6a19cd48360a86072f5e6ea05035640079f748954c70afb5a05a4e8f02cec0403</cites><orcidid>0000-0002-8674-9703 ; 0000-0003-4460-2604</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,782,786,887,26574,27931,27932</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30759235$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hansson, Patrik</creatorcontrib><creatorcontrib>Holven, Kirsten B</creatorcontrib><creatorcontrib>Øyri, Linn K L</creatorcontrib><creatorcontrib>Brekke, Hilde K</creatorcontrib><creatorcontrib>Biong, Anne S</creatorcontrib><creatorcontrib>Gjevestad, Gyrd O</creatorcontrib><creatorcontrib>Raza, Ghulam S</creatorcontrib><creatorcontrib>Herzig, Karl-Heinz</creatorcontrib><creatorcontrib>Thoresen, Magne</creatorcontrib><creatorcontrib>Ulven, Stine M</creatorcontrib><title>Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial</title><title>The Journal of nutrition</title><addtitle>J Nutr</addtitle><description>Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations.
We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults.
A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model.
Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0–6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0–6 h compared to cheese (P = 0.05). No differences in TG-iAUC0–6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0–6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0–6 h compared to butter (P = 0.006). No other meal effects were observed.
High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.</description><subject>Adult</subject><subject>Adults</subject><subject>Blood Glucose</subject><subject>Body mass</subject><subject>Body mass index</subject><subject>Body size</subject><subject>Butter</subject><subject>Cardiovascular disease</subject><subject>Cardiovascular diseases</subject><subject>Cheese</subject><subject>Cholesterol</subject><subject>Cholesterol - blood</subject><subject>Cholesterol - classification</subject><subject>Clinical trials</subject><subject>Control methods</subject><subject>Cream</subject><subject>Cross-Over Studies</subject><subject>Crossovers</subject><subject>Dairy products</subject><subject>Dairy Products - analysis</subject><subject>Data processing</subject><subject>Density</subject><subject>Dietary Fats - administration & dosage</subject><subject>Dietary Fats - analysis</subject><subject>Esterification</subject><subject>Evidence-based medicine</subject><subject>Fatty acids</subject><subject>Fatty Acids, Nonesterified - blood</subject><subject>Female</subject><subject>fermentation</subject><subject>Food matrix</subject><subject>GIP protein</subject><subject>Glucose</subject><subject>glucose-dependent insulinotropic polypeptide</subject><subject>HDL cholesterol</subject><subject>Health risks</subject><subject>High density lipoprotein</subject><subject>Humans</subject><subject>Insulin</subject><subject>Insulin - blood</subject><subject>Low density lipoprotein</subject><subject>Male</subject><subject>Meals</subject><subject>Middle Aged</subject><subject>non-esterified fatty acids</subject><subject>Nutrient content</subject><subject>Oils & fats</subject><subject>Original</subject><subject>Postprandial lipemia</subject><subject>Postprandial Period</subject><subject>Randomization</subject><subject>Risk analysis</subject><subject>Risk factors</subject><subject>sour cream</subject><subject>triglycerides</subject><subject>Triglycerides - blood</subject><issn>0022-3166</issn><issn>1541-6100</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>TOX</sourceid><sourceid>EIF</sourceid><sourceid>3HK</sourceid><recordid>eNp9ksFu1DAQhiMEokvhwAuAJTjAIe04ieOEA9JqS2mlolalnC3XmXS9cuzFdhaWd-Id8XbbqkWIk23NN_8_M54se0lhj0Jb7i_svv25Llr6KJtQVtG8pgCPswlAUeQlreud7FkICwCgVds8zXZK4KwtSjbJfn9BaQL5oeOcfNWDNtKTQxnJzNmINpLeu4Ec6L5Hv3keSO3X5My7blQxkGObTrwXP3MhLr20nZaGXHh9ZdYKve6QnGNYOhswEG3JUTKN8zWZdqOJ4QOZkvOU4wb9C7tra--M2Vy9CyE_XaHfiEnzPHvSp3Lxxc25m307_HQxO8pPTj8fz6YnuWIAMa8lbVVXNWUNsqmBFz3DGiUwKFldAfC251XTskpxkP0lSxFZYdNDoVBBBeVu9nGruxwvB-xUas1LI5ZeD9KvhZNaPIxYPRdXbiXqsm3KpkoCr7cCyusQtRXWeSkoNKwQnBewsXh3Y-Hd9xFDFIMOCo2RFt0YREEb3rKa0SKhb_5CF270Ng0gUS1AzXnLE_X-1jINzWN_Vy4FsVkTsUhlXK9JYl_d7--OvN2LBLzdAm5c_len3GKYPmOl0YugNFqFnfaoouic_kfWH6Gu2QE</recordid><startdate>20190301</startdate><enddate>20190301</enddate><creator>Hansson, Patrik</creator><creator>Holven, Kirsten B</creator><creator>Øyri, Linn K L</creator><creator>Brekke, Hilde K</creator><creator>Biong, Anne S</creator><creator>Gjevestad, Gyrd O</creator><creator>Raza, Ghulam S</creator><creator>Herzig, Karl-Heinz</creator><creator>Thoresen, Magne</creator><creator>Ulven, Stine M</creator><general>Elsevier Inc</general><general>Oxford University Press</general><general>American Institute of Nutrition</general><general>American Society for Nutrition</general><scope>6I.</scope><scope>AAFTH</scope><scope>TOX</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope><scope>3HK</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-8674-9703</orcidid><orcidid>https://orcid.org/0000-0003-4460-2604</orcidid></search><sort><creationdate>20190301</creationdate><title>Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial</title><author>Hansson, Patrik ; Holven, Kirsten B ; Øyri, Linn K L ; Brekke, Hilde K ; Biong, Anne S ; Gjevestad, Gyrd O ; Raza, Ghulam S ; Herzig, Karl-Heinz ; Thoresen, Magne ; Ulven, Stine M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c500t-6a19cd48360a86072f5e6ea05035640079f748954c70afb5a05a4e8f02cec0403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Adult</topic><topic>Adults</topic><topic>Blood Glucose</topic><topic>Body mass</topic><topic>Body mass index</topic><topic>Body size</topic><topic>Butter</topic><topic>Cardiovascular disease</topic><topic>Cardiovascular diseases</topic><topic>Cheese</topic><topic>Cholesterol</topic><topic>Cholesterol - blood</topic><topic>Cholesterol - classification</topic><topic>Clinical trials</topic><topic>Control methods</topic><topic>Cream</topic><topic>Cross-Over Studies</topic><topic>Crossovers</topic><topic>Dairy products</topic><topic>Dairy Products - analysis</topic><topic>Data processing</topic><topic>Density</topic><topic>Dietary Fats - administration & dosage</topic><topic>Dietary Fats - analysis</topic><topic>Esterification</topic><topic>Evidence-based medicine</topic><topic>Fatty acids</topic><topic>Fatty Acids, Nonesterified - blood</topic><topic>Female</topic><topic>fermentation</topic><topic>Food matrix</topic><topic>GIP protein</topic><topic>Glucose</topic><topic>glucose-dependent insulinotropic polypeptide</topic><topic>HDL cholesterol</topic><topic>Health risks</topic><topic>High density lipoprotein</topic><topic>Humans</topic><topic>Insulin</topic><topic>Insulin - blood</topic><topic>Low density lipoprotein</topic><topic>Male</topic><topic>Meals</topic><topic>Middle Aged</topic><topic>non-esterified fatty acids</topic><topic>Nutrient content</topic><topic>Oils & fats</topic><topic>Original</topic><topic>Postprandial lipemia</topic><topic>Postprandial Period</topic><topic>Randomization</topic><topic>Risk analysis</topic><topic>Risk factors</topic><topic>sour cream</topic><topic>triglycerides</topic><topic>Triglycerides - blood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hansson, Patrik</creatorcontrib><creatorcontrib>Holven, Kirsten B</creatorcontrib><creatorcontrib>Øyri, Linn K L</creatorcontrib><creatorcontrib>Brekke, Hilde K</creatorcontrib><creatorcontrib>Biong, Anne S</creatorcontrib><creatorcontrib>Gjevestad, Gyrd O</creatorcontrib><creatorcontrib>Raza, Ghulam S</creatorcontrib><creatorcontrib>Herzig, Karl-Heinz</creatorcontrib><creatorcontrib>Thoresen, Magne</creatorcontrib><creatorcontrib>Ulven, Stine M</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Oxford Journals Open Access Collection</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><collection>NORA - Norwegian Open Research Archives</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>The Journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hansson, Patrik</au><au>Holven, Kirsten B</au><au>Øyri, Linn K L</au><au>Brekke, Hilde K</au><au>Biong, Anne S</au><au>Gjevestad, Gyrd O</au><au>Raza, Ghulam S</au><au>Herzig, Karl-Heinz</au><au>Thoresen, Magne</au><au>Ulven, Stine M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial</atitle><jtitle>The Journal of nutrition</jtitle><addtitle>J Nutr</addtitle><date>2019-03-01</date><risdate>2019</risdate><volume>149</volume><issue>3</issue><spage>422</spage><epage>431</epage><pages>422-431</pages><issn>0022-3166</issn><eissn>1541-6100</eissn><abstract>Postprandial lipemia is a risk factor for cardiovascular disease. Dairy products differ in nutrient content and food matrix, and little is known about how different dairy products affect postprandial triglyceride (TG) concentrations.
We investigated the effect of meals with similar amounts of fat from different dairy products on postprandial TG concentrations over 6 h in healthy adults.
A randomized controlled cross-over study was performed on 47 subjects (30% men), with median (25th–75th percentile) age of 32 (25–46) y and body mass index of 23.6 (21.0–25.8) kg/m2. Meals included 1 of butter, cheese, whipped cream, or sour cream, corresponding to 45 g of fat (approximately 60 energy%). Serum concentrations of TGs (primary outcome), and total cholesterol (TC), low density lipoprotein cholesterol (LDL cholesterol), high density lipoprotein cholesterol (HDL cholesterol), insulin, glucose, non-esterified fatty acids, and plasma glucose-dependent insulinotropic polypeptide (secondary outcomes) were measured before the meal and 2, 4, and 6 h postprandially. Incremental AUC (iAUC) was calculated for the responses, and data were analyzed using a linear mixed model.
Sour cream induced a 61% larger TG-iAUC0–6 h compared to whipped cream (P < 0.001), a 53% larger TG-iAUC0–6 h compared to butter (P < 0.001), and a 23% larger TG-iAUC0–6 h compared to cheese (P = 0.05). No differences in TG-iAUC0–6 h between the other meals were observed. Intake of sour cream induced a larger HDL cholesterol-iAUC0–6 h compared to cheese (P = 0.01). Intake of cheese induced a 124% larger insulin iAUC0–6 h compared to butter (P = 0.006). No other meal effects were observed.
High-fat meals containing similar amount of fat from different dairy products induce different postprandial effects on serum TGs, HDL cholesterol, and insulin in healthy adults. The potential mechanisms and clinical impact of our findings remain to be further elucidated. The study was registered at www.clinicaltrials.gov as NCT02836106.</abstract><cop>United States</cop><pub>Elsevier Inc</pub><pmid>30759235</pmid><doi>10.1093/jn/nxy291</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-8674-9703</orcidid><orcidid>https://orcid.org/0000-0003-4460-2604</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | The Journal of nutrition, 2019-03, Vol.149 (3), p.422-431 |
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| subjects | Adult Adults Blood Glucose Body mass Body mass index Body size Butter Cardiovascular disease Cardiovascular diseases Cheese Cholesterol Cholesterol - blood Cholesterol - classification Clinical trials Control methods Cream Cross-Over Studies Crossovers Dairy products Dairy Products - analysis Data processing Density Dietary Fats - administration & dosage Dietary Fats - analysis Esterification Evidence-based medicine Fatty acids Fatty Acids, Nonesterified - blood Female fermentation Food matrix GIP protein Glucose glucose-dependent insulinotropic polypeptide HDL cholesterol Health risks High density lipoprotein Humans Insulin Insulin - blood Low density lipoprotein Male Meals Middle Aged non-esterified fatty acids Nutrient content Oils & fats Original Postprandial lipemia Postprandial Period Randomization Risk analysis Risk factors sour cream triglycerides Triglycerides - blood |
| title | Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial |
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