The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies

Livingstone, Katherine M., Lovegrove, Julie A. and Givens, D. Ian 2012, The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies, Nutrition research reviews, vol. 25, no. 2, pp. 193-206, doi: 10.1017/S095442241200011X.

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Title The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies
Author(s) Livingstone, Katherine M.ORCID iD for Livingstone, Katherine M.
Lovegrove, Julie A.
Givens, D. Ian
Journal name Nutrition research reviews
Volume number 25
Issue number 2
Start page 193
End page 206
Total pages 14
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2012-12
ISSN 0954-4224
Keyword(s) Animals
Cardiovascular Diseases
Cholesterol, LDL
Dairy Products
Dietary Fats
Fatty Acids
Fatty Acids, Monounsaturated
Fatty Acids, Unsaturated
Risk Factors
Trans Fatty Acids
United Kingdom
Summary With the substantial economic and social burden of CVD, the need to modify diet and lifestyle factors to reduce risk has become increasingly important. Milk and dairy products, being one of the main contributors to SFA intake in the UK, are a potential target for dietary SFA reduction. Supplementation of the dairy cow's diet with a source of MUFA or PUFA may have beneficial effects on consumers' CVD risk by partially replacing milk SFA, thus reducing entry of SFA into the food chain. A total of nine chronic human intervention studies have used dairy products, modified through bovine feeding, to establish their effect on CVD risk markers. Of these studies, the majority utilised modified butter as their primary test product and used changes in blood cholesterol concentrations as their main risk marker. Of the eight studies that measured blood cholesterol, four reported a significant reduction in total and LDL-cholesterol (LDL-C) following chronic consumption of modified milk and dairy products. Data from one study suggested that a significant reduction in LDL-C could be achieved in both the healthy and hypercholesterolaemic population. Thus, evidence from these studies suggests that consumption of milk and dairy products with modified fatty acid composition, compared with milk and dairy products of typical milk fat composition, may be beneficial to CVD risk in healthy and hypercholesterolaemic individuals. However, current evidence is insufficient and further work is needed to investigate the complex role of milk and cheese in CVD risk and explore the use of novel markers of CVD risk.
Language eng
DOI 10.1017/S095442241200011X
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2012, The Authors
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