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dc.contributor.authorO'Connor, Aileen
dc.contributor.authorFeeney, Emma L
dc.contributor.authorBhargava, Nupur
dc.contributor.authorNoronha, Nessa
dc.contributor.authorGibney, Eileen R
dc.date.accessioned2024-06-04T09:59:36Z
dc.date.available2024-06-04T09:59:36Z
dc.date.issued2022-08-03
dc.identifier.issn2296-861X
dc.identifier.pmid35990333
dc.identifier.doi10.3389/fnut.2022.945723
dc.identifier.urihttp://hdl.handle.net/10147/641734
dc.descriptionElevated intakes of saturated fatty acids (SFA) can adversely affect serum cholesterol levels. Dairy fat contains ~60% SFA, prompting healthy eating guidelines to recommend low-fat dairy. Physiological, and environmental factors influence inter-individual variance in response to food consumption. Evidence exploring the dairy matrix has differing effects of dairy fat consumption on serum cholesterol levels when consumed in the form of cheese. The extent of this variability and determinants of response to dairy fat are currently unknown. The objective of this study was to determine factors associated with lipid metabolism response to a dairy fat intervention, with a focus on serum cholesterol. A 6-week randomized parallel intervention trial was carried out in healthy volunteers (≥50 years, BMI ≥25 kg/m2). Participants (n = 104) consumed ~40 g dairy fat daily in addition to their usual diet, in 1 of 3 forms: butter, cheese, or reduced-fat cheese and butter. For this analysis, "response" was based on the percentage (%) change in serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-c), and high-density lipoprotein cholesterol (HDL-c) from pre- to post-intervention. Participants were divided into tertiles for each lipid response. The upper and lower tertiles were used to categorize participants as "responders" and "non-responders." For TC and LDL-c, response was classified as a decrease, whereas "response" was defined as an increase for HDL-c. Clinical response was also considered, by calculating pre- and post-intervention prevalence of those meeting target levels of cholesterol recommendations. Participants demonstrating the largest % decrease (Tertile 1; "responders") in TC had significantly higher levels of TC and HDL-c, at baseline, and lower levels of triglycerides (TAGs) compared to those in tertile 3 (i.e., TC non-responders). Those with the largest % decrease in LDL-c (Tertile 1: LDL-c responders) had higher baseline levels of LDL-c and lower levels of TAGs. Multiple regression analysis revealed that the % change in TC and LDL-c was associated with baseline TC, TAG, body weight and high-sensitivity C-reactive protein (hsCRP; P < 0.05). Previous work has demonstrated the dairy food matrix affects lipid response to dairy consumption. This study suggests that phenotypic differences may also influence response to dairy fat in overweight individuals.en_US
dc.language.isoenen_US
dc.rightsCopyright © 2022 O'Connor, Feeney, Bhargava, Noronha and Gibney.
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectcheeseen_US
dc.subjectcholesterolen_US
dc.subjectdairy matrixen_US
dc.subjectResponseen_US
dc.subjectsaturated faten_US
dc.titleDetermination of factors associated with serum cholesterol response to dairy fat consumption in overweight adults: Secondary analysis from an RCT.en_US
dc.typeArticleen_US
dc.identifier.journalFrontiers in nutritionen_US
dc.source.journaltitleFrontiers in nutrition
dc.source.volume9
dc.source.beginpage945723
dc.source.endpage
refterms.dateFOA2024-06-04T09:59:38Z
dc.source.countrySwitzerland


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Copyright © 2022 O'Connor, Feeney, Bhargava, Noronha and Gibney.
Except where otherwise noted, this item's license is described as Copyright © 2022 O'Connor, Feeney, Bhargava, Noronha and Gibney.