Abstract
Dietary recommendations suggest decreased consumption of SFA to minimise CVD risk; however, not all foods rich in SFA are equivalent. To evaluate the effects of SFA in a dairy food matrix, as Cheddar cheese, v. SFA from a vegan-alternative test meal on postprandial inflammatory markers, a randomised controlled cross-over trial was conducted in twenty overweight or obese adults with metabolic abnormalities. Individuals consumed two isoenergetic high-fat mixed meals separated by a 1- to 2-week washout period. Serum was collected at baseline, and at 1, 3 and 6 h postprandially and analysed for inflammatory markers (IL-6, IL-8, IL-10, IL-17, IL-18, TNFα, monocyte chemotactic protein-1 (MCP-1)), acute-phase proteins C-reactive protein (CRP) and serum amyloid-A (SAA), cellular adhesion molecules and blood lipids, glucose and insulin. Following both high-fat test meals, postprandial TAG concentrations rose steadily (P < 0·05) without a decrease by 6 h. The incremental AUC (iAUC) for CRP was significantly lower (P < 0·05) in response to the cheese compared with the vegan-alternative test meal. A treatment effect was not observed for any other inflammatory markers; however, for both test meals, multiple markers significantly changed from baseline over the 6 h postprandial period (IL-6, IL-8, IL-18, TNFα, MCP-1, SAA). Saturated fat in the form of a cheese matrix reduced the iAUC for CRP compared with a vegan-alternative test meal during the postprandial 6 h period. The study is registered at clinicaltrials.gov under NCT01803633.
Highlights
Dietary recommendations suggest decreased consumption of SFA to minimise CVD risk; not all foods rich in SFA are equivalent
The specific effects of varying fatty acid composition have been investigated extensively, with the latest consensus purporting that MUFA and PUFA are beneficial whereas SFA and trans-fats are deleterious in terms of plasma lipid profiles and CVD risk (for a review, see Erkkilä et al[6])
Results from this study provide important information about the specific effects of the dairy-derived matrix v. non-dairy alternative SFA as part of a mixed meal on a wide array of inflammatory markers in the postprandial state, directly addressing several key concerns and gaps in knowledge addressed by a recent expert panel
Summary
Dietary recommendations suggest decreased consumption of SFA to minimise CVD risk; not all foods rich in SFA are equivalent. Serum was collected at baseline, and at 1, 3 and 6 h postprandially and analysed for inflammatory markers (IL-6, IL-8, IL-10, IL-17, IL-18, TNFα, monocyte chemotactic protein-1 (MCP-1)), acute-phase proteins C-reactive protein (CRP) and serum amyloid-A (SAA), cellular adhesion molecules and blood lipids, glucose and insulin Following both high-fat test meals, postprandial TAG concentrations rose steadily (P < 0·05) without a decrease by 6 h. Saturated fat in the form of a cheese matrix reduced the iAUC for CRP compared with a vegan-alternative test meal during the postprandial 6 h period. A recent meta-analysis of twenty-two prospective studies found that consumption of certain dairy foods that are high in SFA, cheese, was found to be inversely associated with CVD risk[9].
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