Effects of fat-modified dairy products on blood lipids in humans in comparison with other fats
2005
Seidel, C. | Deufel, T. | Jahreis, G.
Background/Aim: Due to its high content of LDL-raising saturated fatty acids (SFA), milk fat has been considered to be hypercholesterolaemic, but it also contains fatty acids and other constituents which seem to have a hypocholesterolaemic effect. Milk fat was modified by feeding cows rapeseed cake, resulting in a reduced content of SFA and an increased content of unsaturated fatty acids. The objective of this study was to investigate the effects of modified milk fat (ModFat) on serum cholesterol fractions, triacylglycerides (TAG) and lipoprotein(a) [LP(a)], compared with regular milk fat (RegFat) and with soft margarine (Marg). Method: Fifteen women and 16 men were enrolled in the intervention study. Nine of the participants were hypercholesterolaemic. Nutrient intake parameters, serum lipids and LP(a) were determined. Results: The serum concentration of HDL cholesterol increased in the ModFat period, leading to a decreased LDL/HDL ratio in this period. The lowest LP(a) concentrations were measured at the end of the control phase and at the end of the ModFat period. A decreasing tendency of serum TAG concentration was observed in the ModFat period. Conclusion: The fat-modified milk seems to have positive effects on the LDL/HDL ratio and the LP(a) concentrations, both of which have been established as risk factors for coronary heart disease.
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