The effect of UHT-processed dairy milk on cardio-metabolic risk factors

TY - JOUR

T1 - The effect of UHT-processed dairy milk on cardio-metabolic risk factors

AU - Hansen, Camilla Kromann

AU - Klingenberg, Lars

AU - Larsen, L B

AU - Lorenzen, Janne Kunchel

AU - Sørensen, Karina Vejrum

AU - Astrup, Arne

N1 - CURIS 2017 NEXS 093

PY - 2017/12/1

Y1 - 2017/12/1

N2 - Background/Objectives:Cardiovascular disease (CVD) remains a major cause of death worldwide. Whereas dairy generally is associated with a neutral or a beneficial CVD effect, the consumption of ultra-high temperature (UHT)-treated milk has been reported to increase levels of low-density lipoprotein cholesterol (LDL-C) in an uncontrolled study. Our aim was to examine whether semi-skimmed UHT dairy milk increases the risk of CVD development compared with pasteurized (PAST) dairy milk in overweight healthy adults.Subjects/Methods:Nineteen healthy men and women participated in a randomized, controlled, crossover study. The effect of intake of 1.5 l of UHT dairy milk or PAST milk, similar in nutritional content, was examined as a supplement to the participant's habitual diet for 21 days in each intervention period. Intake of other dairy products was not allowed during the intervention period. Clinical evaluation and blood samples took place preintervention and postintervention.Results:There was no significant effect by type of milk on LDL-C (P=0.29). No effects of type of milk were observed in other blood lipid levels, such as total cholesterol, high-density lipoprotein cholesterol or triglycerides. No effects of type of milk were found for blood pressure, insulin, glucose concentration and insulin resistance (homeostasis model assessment of insulin resistance) or body weight.Conclusions:This study does not support the hypothesis that UHT processing of milk increases the risk of CVD.

AB - Background/Objectives:Cardiovascular disease (CVD) remains a major cause of death worldwide. Whereas dairy generally is associated with a neutral or a beneficial CVD effect, the consumption of ultra-high temperature (UHT)-treated milk has been reported to increase levels of low-density lipoprotein cholesterol (LDL-C) in an uncontrolled study. Our aim was to examine whether semi-skimmed UHT dairy milk increases the risk of CVD development compared with pasteurized (PAST) dairy milk in overweight healthy adults.Subjects/Methods:Nineteen healthy men and women participated in a randomized, controlled, crossover study. The effect of intake of 1.5 l of UHT dairy milk or PAST milk, similar in nutritional content, was examined as a supplement to the participant's habitual diet for 21 days in each intervention period. Intake of other dairy products was not allowed during the intervention period. Clinical evaluation and blood samples took place preintervention and postintervention.Results:There was no significant effect by type of milk on LDL-C (P=0.29). No effects of type of milk were observed in other blood lipid levels, such as total cholesterol, high-density lipoprotein cholesterol or triglycerides. No effects of type of milk were found for blood pressure, insulin, glucose concentration and insulin resistance (homeostasis model assessment of insulin resistance) or body weight.Conclusions:This study does not support the hypothesis that UHT processing of milk increases the risk of CVD.

KW - Dislipidaemias

KW - Risk factors

U2 - 10.1038/ejcn.2017.22

DO - 10.1038/ejcn.2017.22

M3 - Journal article

C2 - 28294173

SN - 0954-3007

VL - 71

SP - 1463

EP - 1466

JO - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

IS - 12

ER -