Associations between dairy intake and metabolic risk parameters in a healthy French-Canadian population

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Abstract

Observational studies support that dairy product intake is associated with a reduced risk of developing type 2 diabetes; however, several clinical studies report conflicting results on the association between dairy product consumption and metabolic parameters. The aim of this study was to determine associations between dairy product consumption and metabolic profile. Dietary data, using a validated food frequency questionnaire, and fasting blood samples were collected from 233 French Canadians. Plasma phospholipid (PL) fatty acids (FA) concentrations were determined by gas chromatography. Subjects consumed 2.5 ± 1.4 portions of dairy products daily, including 1.6 ± 1.3 portions of low-fat (LF) and 0.90 ± 0.70 portions of high-fat (HF) dairy products. Trans-palmitoleic acid level in plasma PL was related to HF dairy consumption (r = 0.15; p = 0.04). Total (r = -0.21; p = 0.001) and LF dairy (r = -0.20; p = 0.003) intakes were inversely correlated with fasting plasma glucose level. Total dairy intake was inversely associated to systolic blood pressure (r = -0.17; p = 0.008) and diastolic blood pressure (r = -0.14; p = 0.03). LF dairy intake was also inversely correlated with systolic blood pressure (r = -0.17; p = 0.009). Total dairy intake was correlated with plasma C-reactive protein (CRP) (r = 0.15; p = 0.03). No association was found between HF dairy consumption and the risk factors studied. In conclusion, dairy intake is inversely associated with glycaemia and blood pressure; yet, it may modify CRP levels. Moreover, trans-palmitoleic FA levels in plasma PL may be potentially used to assess full-fat dairy consumption.

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Jaime Sepúlveda, Robert Aune, Kayla Wishall … (1999)

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Effects of calcium and dairy on body composition and weight loss in African-American adults.

Michael B. Zemel, Peter Campbell, D. A. Milstead … (2005)

Our objective was to determine the effects of dairy consumption on adiposity and body composition in obese African Americans. We performed two randomized trials in obese African-American adults. In the first (weight maintenance), 34 subjects were maintained on a low calcium (500 mg/d)/low dairy (<1 serving/d) or high dairy (1200 mg Ca/d diet including 3 servings of dairy) diet with no change in energy or macronutrient intake for 24 weeks. In the second trial (weight loss), 29 subjects were similarly randomized to the low or high dairy diets and placed on a caloric restriction regimen (-500 kcal/d). In the first trial, body weight remained stable for both groups throughout the maintenance study. The high dairy diet resulted in decreases in total body fat (2.16 kg, p < 0.01), trunk fat (1.03 kg, p < 0.01), insulin (18.7 pM, p < 0.04), and blood pressure (6.8 mm Hg systolic, p < 0.01; 4.25 mm Hg diastolic, p < 0.01) and an increase in lean mass (1.08 kg, p < 0.04), whereas there were no significant changes in the low dairy group. In the second trial, although both diets produced significant weight and fat loss, weight and fat loss on the high dairy diet were approximately 2-fold higher (p < 0.01), and loss of lean body mass was markedly reduced (p < 0.001) compared with the low dairy diet. Substitution of calcium-rich foods in isocaloric diets reduced adiposity and improved metabolic profiles in obese African Americans without energy restriction or weight loss and augmented weight and fat loss secondary to energy restriction.

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Effects of High and Low Fat Dairy Food on Cardio-Metabolic Risk Factors: A Meta-Analysis of Randomized Studies

Jocelyne R Benatar, Karishma Sidhu, Ralph Stewart (2013)

Importance Clear guidelines on the health effects of dairy food are important given the high prevalence of obesity, cardiovascular disease and diabetes, and increasing global consumption of dairy food. Objective To evaluate the effects of increased dairy food on cardio metabolic risk factors. Data Sources Searches were performed until April 2013 using MEDLINE, Science Direct, Google,Embase, the Cochrane Central Register of Controlled Trials, reference lists of articles, and proceedings of major meetings. Study Selection Randomized controlled studies with healthy adults randomized to increased dairy food for more than one month without additional interventions. Data Extraction and Synthesis A standard list was used to extract descriptive, methodological and key variables from all eligible studies. If data was not included in the published report corresponding authors were contacted. Results 20 studies with 1677 participants with a median duration of dietary change of 26 (IQR 10-39) weeks and mean increase in dairy food intake of 3.6 (SD 0.92) serves/day were included. There was an increase in weight with low (+0.82, 0.35 to 1.28 kg, p<0.001) and whole fat dairy food (+0.41, 0.04 to 0.79kg, p=0.03), but no significant change in waist circumference (-0.07 , -1.24 to 1.10 cm) ; HOMA –IR (-0.94 , -1.93 to 0.04 units); fasting glucose (+1.32 , 0.19 to 2.45 mg/dl) ; LDL-c (1.85 ,-2.89 to 6.60 mg/dl); HDL-c (-0.19 , -2.10 to 1.71 mg/dl); systolic BP (-0.4, -1.6 to 0.8 mmHg); diastolic BP (-0.4 , -1.7 to 0.8 mmHg) or CRP (-1.07 , -2.54 to 0.39 mg/L). Changes in other cardio-metabolic risk factors were similar for low and whole fat dairy interventions. Limitations Most clinical trials were small and of modest quality. . Conclusion Increasing whole fat and low fat dairy food consumption increases weight but has minor effects on other cardio-metabolic risk factors. Trial Registration ACTRN Australian New Zealand Clinical Trials Registry ACTRN12613000401752, http://www.anzctr.org.au Ethics Approval Number NTX/10/11/115