Does fat in milk, butter and and cholesterol differently?

T, Tholstrup, Carl-Erik Høy, L.N. Andersen, R.D.K Christensen, B. Sandstrøm

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Objective: To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response. Design: The experiments were designed to provide 20% of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 ( 4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.
    Original languageEnglish
    JournalJournal of the American College of Nutrition
    Volume23
    Pages (from-to)169-176
    Publication statusPublished - 2004

    Cite this

    Tholstrup, T., Høy, C-E., Andersen, L. N., Christensen, R. D. K., & Sandstrøm, B. (2004). Does fat in milk, butter and and cholesterol differently? Journal of the American College of Nutrition, 23, 169-176.
    Tholstrup, T, ; Høy, Carl-Erik ; Andersen, L.N. ; Christensen, R.D.K ; Sandstrøm, B. / Does fat in milk, butter and and cholesterol differently?. In: Journal of the American College of Nutrition. 2004 ; Vol. 23. pp. 169-176.
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    title = "Does fat in milk, butter and and cholesterol differently?",
    abstract = "Objective: To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response. Design: The experiments were designed to provide 20{\%} of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 ( 4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.",
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    Tholstrup, T, Høy, C-E, Andersen, LN, Christensen, RDK & Sandstrøm, B 2004, 'Does fat in milk, butter and and cholesterol differently?', Journal of the American College of Nutrition, vol. 23, pp. 169-176.

    Does fat in milk, butter and and cholesterol differently? / Tholstrup, T,; Høy, Carl-Erik; Andersen, L.N.; Christensen, R.D.K; Sandstrøm, B.

    In: Journal of the American College of Nutrition, Vol. 23, 2004, p. 169-176.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Does fat in milk, butter and and cholesterol differently?

    AU - Tholstrup, T,

    AU - Høy, Carl-Erik

    AU - Andersen, L.N.

    AU - Christensen, R.D.K

    AU - Sandstrøm, B.

    PY - 2004

    Y1 - 2004

    N2 - Objective: To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response. Design: The experiments were designed to provide 20% of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 ( 4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.

    AB - Objective: To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response. Design: The experiments were designed to provide 20% of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 ( 4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.

    M3 - Journal article

    VL - 23

    SP - 169

    EP - 176

    JO - Journal of the American College of Nutrition

    JF - Journal of the American College of Nutrition

    SN - 0731-5724

    ER -

    Tholstrup T, Høy C-E, Andersen LN, Christensen RDK, Sandstrøm B. Does fat in milk, butter and and cholesterol differently? Journal of the American College of Nutrition. 2004;23:169-176.