Effect of milk fat on LDL cholesterol and other cardiovascular risk markers in healthy humans: the INNOVALAIT project.
Study Goal
The researchers aimed to compare the effects of different fat sources (vegetable fat, spring milk fat, winter milk fat, and winter milk fat with calcium) on LDL cholesterol and other cardiovascular risk markers in moderately hypercholesterolemic adults.
Results Summary
The study found no significant differences in LDL-C between the diets, except for higher total cholesterol with spring milk fat compared to vegetable fat. Sub-group analysis revealed differences in total cholesterol, apo C3, and CRP, but these results require further confirmation.
Population
172 healthy adults with LDL cholesterol between 130-220 mg/dL and triglycerides below 300 mg/dL.
Effective Dosage
Milk fat provided 38% of energy intake in the three dairy-based diets.
Duration
8 weeks
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
vegetable fat diet | no change | LDL-C | healthy moderately hypercholesterolemic humans | no significant difference | did not have a significant beneficial effect | #1 |
spring milk fat diet | increase | total cholesterol (TC) | healthy moderately hypercholesterolemic humans | - | was significantly higher | #2 |
vegetable fat diet | decrease | total cholesterol (TC) | healthy moderately hypercholesterolemic humans | - | was significantly higher | #3 |
spring milk fat diet | no change | LDL-C | healthy moderately hypercholesterolemic humans | no significant difference | no significant difference | #4 |
winter milk fat diet | no change | LDL-C | healthy moderately hypercholesterolemic humans | no significant difference | no significant difference | #5 |
winter milk fat supplemented with calcium diet | no change | LDL-C | healthy moderately hypercholesterolemic humans | no significant difference | no significant difference | #6 |
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.