title: Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial.
abstract: Background:Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk.Objective:We compared the impact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors.Design:In a multicenter, crossover, randomized controlled trial, 92 men and women with abdominal obesity and relatively low HDL-cholesterol concentrations were assigned to sequences of 5 predetermined isoenergetic diets of 4 wk each separated by 4-wk washouts: 2 diets rich in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (SFAs: 5.8%, MUFAs: 19.6%); a polyunsaturated fatty acid (PUFA)-rich diet (SFAs: 5.8%, PUFAs: 11.5%); and a low-fat, high-carbohydrate diet (fat: 25%, SFAs: 5.8%).Results:Serum HDL-cholesterol concentrations were similar after the cheese and butter diets but were significantly higher than after the carbohydrate diet (+3.8% and +4.7%, respectively;P< 0.05 for both). LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%,P< 0.05) but were higher than after the carbohydrate (+2.6%), MUFA (+5.3%), and PUFA (+12.3%) diets (P< 0.05 for all). LDL-cholesterol concentrations after the butter diet also increased significantly (from +6.1% to +16.2%,P< 0.05) compared with the carbohydrate, MUFA, and PUFA diets. The LDL-cholesterol response to treatment was significantly modified by baseline values (P-interaction = 0.02), with the increase in LDL cholesterol being significantly greater with butter than with cheese only among individuals with high baseline LDL-cholesterol concentrations. There was no significant difference between all diets on inflammation markers, blood pressure, and insulin-glucose homeostasis.Conclusions:The results of our study suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol but differentially modifies LDL-cholesterol concentrations compared with the effects of carbohydrates, MUFAs, and PUFAs, particularly in individuals with high LDL cholesterol. In contrast, SFAs from either cheese or butter have no significant effects on several other nonlipid cardiometabolic risk factors. This trial was registered at clinicaltrials.gov as NCT02106208.
authors.affiliation: Institute of Nutrition and Functional Foods.|School of Nutrition.
authors.forename: Didier
authors.initials: D
authors.lastname: Brassard
authors.affiliation: Institute of Nutrition and Functional Foods.|School of Nutrition.
authors.forename: Maude
authors.initials: M
authors.lastname: Tessier-Grenier
authors.affiliation: Institute of Nutrition and Functional Foods.|School of Nutrition.
authors.forename: Janie
authors.initials: J
authors.lastname: Allaire
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and.
authors.forename: Ethendhar
authors.initials: E
authors.lastname: Rajendiran
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and.
authors.forename: Yongbo
authors.initials: Y
authors.lastname: She
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and.
authors.forename: Vanu
authors.initials: V
authors.lastname: Ramprasath
authors.affiliation: Institute of Nutrition and Functional Foods.|School of Nutrition.
authors.forename: Iris
authors.initials: I
authors.lastname: Gigleux
authors.affiliation: Department of Social and Preventive Medicine.
authors.forename: Denis
authors.initials: D
authors.lastname: Talbot
authors.affiliation: Institute of Nutrition and Functional Foods.|CHU Sainte-Justine Research Center, Montréal, Canada.
authors.forename: Emile
authors.initials: E
authors.lastname: Levy
authors.affiliation: Institute of Nutrition and Functional Foods.|Department of Kinesiology, Faculty of Medicine, and.
authors.forename: Angelo
authors.initials: A
authors.lastname: Tremblay
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada; and.
authors.forename: Peter Jh
authors.initials: PJ
authors.lastname: Jones
authors.affiliation: Institute of Nutrition and Functional Foods.|Centre Hospitalier Universitaire (CHU) de Quebec Research Center, Laval University, Quebec, Canada.
authors.forename: Patrick
authors.initials: P
authors.lastname: Couture
authors.affiliation: Institute of Nutrition and Functional Foods, benoit.lamarche@fsaa.ulaval.ca.|School of Nutrition.
authors.forename: Benoît
authors.initials: B
authors.lastname: Lamarche
mesh_terms: D000328:Adult; D002079:Butter; D002318:Cardiovascular Diseases / Q000097:blood / Q000209:etiology*; D002611:Cheese; D002784:Cholesterol / Q000097:blood*; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004032:Diet; D004040:Dietary Carbohydrates / Q000494:pharmacology; D004041:Dietary Fats / Q000494:pharmacology*; D005227:Fatty Acids / Q000494:pharmacology*; D005247:Feeding Behavior; D006801:Humans; D008297:Male; D008875:Middle Aged; D056128:Obesity, Abdominal / Q000097:blood / Q000150:complications; D012307:Risk Factors; D055815:Young Adult
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005227:Fatty Acids; D002079:Butter; D002784:Cholesterol
keywords: CVD; SFA; cardiovascular risk factors; dairy products; men and women; randomized crossover controlled trial