Taormina Victoria M, Unger Allison L, Kraft Jana
Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, VT, United States.
Department of Pathology and Laboratory Medicine, The University of Vermont, Burlington, VT, United States.
Front Nutr. 2024 Jul 29;11:1386257. doi: 10.3389/fnut.2024.1386257. eCollection 2024.
Reducing dairy fat intake is a common dietary guideline to limit energy and saturated fatty acid intake for the promotion of cardiometabolic health. However, research utilizing a holistic, food-based approach to assess the consumption of the fat found in dairy, a broad and diverse food group, may provide new insight into these guidelines. Dairy fat is comprised of a diverse assembly of fatty acids, triacylglycerols, sterols, and phospholipids, all uniquely packaged in a milk fat globule. The physical structure of this milk fat globule and its membrane is modified through different processing methods, resulting in distinctive dairy-fat matrices across each dairy product. The objectives of this narrative review were to first define and compare the dairy-fat matrix in terms of its unique composition, physical structure, and fat content across common dairy products (cow's milk, yogurt, cheese, and butter). With this information, we examined observational studies and randomized controlled trials published within the last 10 years (2013-2023) to assess the individual effects of the dairy-fat matrix in milk, yogurt, cheese, and butter on cardiometabolic health and evaluate the implications for nutrition guidance. Searches conducted on Ovid MEDLINE and PubMed utilizing search terms for cardiometabolic health, both broadly and regarding specific disease outcomes and risk factors, yielded 59 studies that were analyzed and included in this review. Importantly, this review stratifies by both dairy product and fat content. Though the results were heterogeneous, most studies reported no association between intake of these individual regular-fat dairy products and cardiometabolic outcome measures, thus, the current body of evidence suggests that regular-fat dairy product consumption may be incorporated within overall healthy eating patterns. Research suggests that there may be a beneficial effect of regular-fat milk and yogurt intake on outcome measures related to body weight and composition, and an effect of regular-fat cheese intake on outcome measures related to blood lipids, but more research is necessary to define the directionality of this relationship. Lastly, we identify methodological research gaps and propose future research directions to bolster the current evidence base available for ascertaining the role of dairy fat in a healthy diet.
减少乳制品脂肪摄入量是一项常见的饮食指南，旨在限制能量和饱和脂肪酸摄入，以促进心脏代谢健康。然而，利用整体的、基于食物的方法来评估乳制品（这是一个广泛且多样的食物类别）中脂肪的摄入量，可能会为这些指南提供新的见解。乳脂肪由多种脂肪酸、三酰甘油、固醇和磷脂组成，它们都独特地包裹在乳脂肪球中。这种乳脂肪球及其膜的物理结构会通过不同的加工方法发生改变，从而在每种乳制品中形成独特的乳脂肪基质。本叙述性综述的目的首先是根据常见乳制品（牛奶、酸奶、奶酪和黄油）中独特的成分、物理结构和脂肪含量来定义和比较乳脂肪基质。利用这些信息，我们研究了过去10年（2013 - 2023年）发表的观察性研究和随机对照试验，以评估牛奶、酸奶、奶酪和黄油中的乳脂肪基质对心脏代谢健康的个体影响，并评估其对营养指导的意义。在Ovid MEDLINE和PubMed上进行搜索，使用了关于心脏代谢健康的搜索词，包括广泛的以及关于特定疾病结局和风险因素的搜索词，共检索到59项研究，这些研究经过分析后被纳入本综述。重要的是，本综述按乳制品和脂肪含量进行了分层。尽管结果存在异质性，但大多数研究报告称，摄入这些普通脂肪含量的乳制品与心脏代谢结局指标之间没有关联，因此，目前的证据表明，普通脂肪含量的乳制品消费可以纳入整体健康饮食模式中。研究表明，摄入普通脂肪含量的牛奶和酸奶可能对与体重和身体成分相关的结局指标有有益影响，摄入普通脂肪含量的奶酪可能对与血脂相关的结局指标有影响，但需要更多研究来确定这种关系的方向性。最后，我们确定了方法学研究差距，并提出了未来的研究方向，以加强目前可用于确定乳脂肪在健康饮食中作用的证据基础。
