Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7
Introduction: Dairy fat is rich in saturated fatty acids known to increase serum low-density lipoprotein cholesterol (LDL-C) concentration, an important risk factor for cardiovascular disease (CVD). However, intake of fermented dairy products has been associated with reduced CVD risk in observationa...
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2021
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ftdoajarticles:oai:doaj.org/article:59fb7eaabeaa48c99ba3b9a7882bae94 2023-05-15T18:34:32+02:00 Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 Monika Lund Machlik Laila Arnesdatter Hopstock Tom Wilsgaard Patrik Hansson 2021-11-01T00:00:00Z https://doi.org/10.3389/fnut.2021.773468 https://doaj.org/article/59fb7eaabeaa48c99ba3b9a7882bae94 EN eng Frontiers Media S.A. https://www.frontiersin.org/articles/10.3389/fnut.2021.773468/full https://doaj.org/toc/2296-861X 2296-861X doi:10.3389/fnut.2021.773468 https://doaj.org/article/59fb7eaabeaa48c99ba3b9a7882bae94 Frontiers in Nutrition, Vol 8 (2021) fermented dairy products yogurt cheese dairy matrix blood lipids LDL-Cholesterol Nutrition. Foods and food supply TX341-641 article 2021 ftdoajarticles https://doi.org/10.3389/fnut.2021.773468 2022-12-31T11:24:12Z Introduction: Dairy fat is rich in saturated fatty acids known to increase serum low-density lipoprotein cholesterol (LDL-C) concentration, an important risk factor for cardiovascular disease (CVD). However, intake of fermented dairy products has been associated with reduced CVD risk in observational studies. How intakes of different fermented dairy products are associated with blood lipid concentrations may provide a possible explanation for the suggested reduced CVD risk.Aim: To examine the associations between different types of fermented dairy products, with various fat contents and dairy matrix structures, and blood lipid concentrations in a general population.Methods: In 11,377 women and men aged between 40-99 participating in the population-based Tromsø Study 2015-2016, multivariable linear regression was used to examine associations between total intake of fermented dairy products, intake of yogurt (including regular-fat, low-fat, and semi-solid yogurt), cheese (including regular-fat and low-fat), and liquid fermented dairy, and serum concentrations of total cholesterol, LDL-C, high-density lipoprotein cholesterol (HDL-C), and triglycerides. Dietary data was collected using a validated food frequency questionnaire. Analyses were adjusted for potential confounding factors, and cheese intake analyses were stratified by self-reported use of cholesterol-lowering drugs.Results: Cheese intake was positively associated with HDL-C [regression coefficient 0.02 mmol/l (95 % CI 0.01, 0.03)], and inversely associated with LDL-C [regression coefficient−0.03 mmol/l (95 % CI−0.04,−0.01)] and triglycerides [relative change −1.34 % (95 % CI: −2.29 %, −0.37 %)] per 25 g/day among non-users of cholesterol-lowering drugs, while no associations were found among users. Total intake of fermented dairy was inversely associated with triglycerides [relative change −1.11 % (95 % CI: −1.96 %, −0.24 %)] per 250 g/day, while no associations were found for yogurt intake. Intake of low-fat cheese was more favorably associated with ... Article in Journal/Newspaper Tromsø Directory of Open Access Journals: DOAJ Articles Tromsø Frontiers in Nutrition 8 |
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English |
topic |
fermented dairy products yogurt cheese dairy matrix blood lipids LDL-Cholesterol Nutrition. Foods and food supply TX341-641 |
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fermented dairy products yogurt cheese dairy matrix blood lipids LDL-Cholesterol Nutrition. Foods and food supply TX341-641 Monika Lund Machlik Laila Arnesdatter Hopstock Tom Wilsgaard Patrik Hansson Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
topic_facet |
fermented dairy products yogurt cheese dairy matrix blood lipids LDL-Cholesterol Nutrition. Foods and food supply TX341-641 |
description |
Introduction: Dairy fat is rich in saturated fatty acids known to increase serum low-density lipoprotein cholesterol (LDL-C) concentration, an important risk factor for cardiovascular disease (CVD). However, intake of fermented dairy products has been associated with reduced CVD risk in observational studies. How intakes of different fermented dairy products are associated with blood lipid concentrations may provide a possible explanation for the suggested reduced CVD risk.Aim: To examine the associations between different types of fermented dairy products, with various fat contents and dairy matrix structures, and blood lipid concentrations in a general population.Methods: In 11,377 women and men aged between 40-99 participating in the population-based Tromsø Study 2015-2016, multivariable linear regression was used to examine associations between total intake of fermented dairy products, intake of yogurt (including regular-fat, low-fat, and semi-solid yogurt), cheese (including regular-fat and low-fat), and liquid fermented dairy, and serum concentrations of total cholesterol, LDL-C, high-density lipoprotein cholesterol (HDL-C), and triglycerides. Dietary data was collected using a validated food frequency questionnaire. Analyses were adjusted for potential confounding factors, and cheese intake analyses were stratified by self-reported use of cholesterol-lowering drugs.Results: Cheese intake was positively associated with HDL-C [regression coefficient 0.02 mmol/l (95 % CI 0.01, 0.03)], and inversely associated with LDL-C [regression coefficient−0.03 mmol/l (95 % CI−0.04,−0.01)] and triglycerides [relative change −1.34 % (95 % CI: −2.29 %, −0.37 %)] per 25 g/day among non-users of cholesterol-lowering drugs, while no associations were found among users. Total intake of fermented dairy was inversely associated with triglycerides [relative change −1.11 % (95 % CI: −1.96 %, −0.24 %)] per 250 g/day, while no associations were found for yogurt intake. Intake of low-fat cheese was more favorably associated with ... |
format |
Article in Journal/Newspaper |
author |
Monika Lund Machlik Laila Arnesdatter Hopstock Tom Wilsgaard Patrik Hansson |
author_facet |
Monika Lund Machlik Laila Arnesdatter Hopstock Tom Wilsgaard Patrik Hansson |
author_sort |
Monika Lund Machlik |
title |
Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
title_short |
Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
title_full |
Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
title_fullStr |
Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
title_full_unstemmed |
Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7 |
title_sort |
associations between intake of fermented dairy products and blood lipid concentrations are affected by fat content and dairy matrix – the tromsø study: tromsø7 |
publisher |
Frontiers Media S.A. |
publishDate |
2021 |
url |
https://doi.org/10.3389/fnut.2021.773468 https://doaj.org/article/59fb7eaabeaa48c99ba3b9a7882bae94 |
geographic |
Tromsø |
geographic_facet |
Tromsø |
genre |
Tromsø |
genre_facet |
Tromsø |
op_source |
Frontiers in Nutrition, Vol 8 (2021) |
op_relation |
https://www.frontiersin.org/articles/10.3389/fnut.2021.773468/full https://doaj.org/toc/2296-861X 2296-861X doi:10.3389/fnut.2021.773468 https://doaj.org/article/59fb7eaabeaa48c99ba3b9a7882bae94 |
op_doi |
https://doi.org/10.3389/fnut.2021.773468 |
container_title |
Frontiers in Nutrition |
container_volume |
8 |
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1766219316388167680 |