Supervisors: Dr. Eileen Gibney Dr. Emma Feeney

DOES THE DELIVERY MATRIX OF DAIRY FAT (REGULAR VS.

REDUCED FAT CHEDDAR VS. BUTTER) EFFECT BODY

COMPOSITION IN OVERWEIGHT OLDER ADULTS LIVING IN

IRELAND?

BSc thesis

Student Name: Roisín McGann Student Number: 12388981

1. Obesity and metabolic syndrome

An issue which has reached epidemic proportions (1 ).Not solely confined to developed countries (2 )!!Rates of obesity in Ireland (3 ): 26%- males 24%- femalesThis epidemic has been linked to many chromic health outcomes

including metabolic syndrome (4 ).

BACKGROUND LITERATURE

2. Dietary fatDietary fat is a concentrated source of energy (9kcal/g) compared

to carbohydrate and protein (4kcal/g) (5 ) .Available in its saturated and unsaturated forms.SFAs have been shown to increase LDL and affect vascular flow (6 ) .SFAs could have deviating effects depending on the delivery matrix

in which they are consumed as stated by the food matrix theory (7 ) .

BACKGROUND LITERATURE

3. Example of the food matrix theory; dairy products

Dairy products are generally high in SFAs. Not all have a negative effect on metabolic health. Intervention studies to date suggest that dairy fat consumed as cheese

does not raise LDL levels, as the same dairy fat, consumed as butter.

Mechanisms that support this theory:Inhibition of fat absorption due to its high calcium content in the

cheese matrix ( 8 ) .Formation of complexes between the natural fat and protein in cheese

( 9 ) .The presence of bioactive peptides in cheese ( 1 0 ) .The presence of the MFGM in cheese ( 11 ) .

BACKGROUND LITERATURE

Aim:The study was aimed to examine the effect of the delivery matrix of dairy fat on body composition in 3 different forms:1. Full-fat cheddar2. Reduced fat cheddar3. Butter.

Objectives:4. To examine changes in nutrient intake following a 6-week

dietary intervention.5. To examine changes in body composition following a 6-week

dietary intervention.

STUDY RATIONALE

A (Full-fat cheddar)120g full-fat

cheddar cheese

D (delayed intervention)

120g full-fat cheedar cheese

B (reduced-fat cheddar)

120g low-fat cheddar & 21g butter

C (butter)49g butter, 30g calcium caseinate powder, plus

calcium supplement

42g of dairy fatgiven as..

METHODOLOGY

1. Study design & Intervention

• Total of 23 participants • Consumed daily for the 6-week intervention period

2. Analytical methodsAnthropometrics:

Body Mass Index [weight/(height)2] Height was measured using a stadiometer.Weight was obtained using bioelectrical impedance.Percentage body fat-calculated using bioelectrical impedance.Waist circumference- measured using a non-stretch tape.

Food Intake:3-day estimated food diary Two weekdays & one weekend day . Detailed information of food, beverage or supplements recorded.

METHODOLOGY

METHODOLOGY

3. Nutritional Analysis

Food diaries were quantified during each visits, using a food atlas(12) to help determine portion size.

Food diary data was analysed using ‘Nuritics’.

The nutritional information of foods unavailable in nutritics was added manually.

4. Statistical procedures

Statistical tests were run on SPSS.

Means and standard deviations of analytical measurements were gathered at baseline and post intervention.

Differences between study groups before and after the 6-week follow upwere assessed using a repeated measures test of association.

Differences were assessed after having adjusted for participant gender.

RESULTS OBTAINED

1. Changes in nutrient intake following the 6-week intervention period

• Increased energy across all groups with the full-fat cheddar group having the largest increase and the butter group having the lowest increase.

• SFA increased following the full-fat cheddar diet

• Protein intakes increased following the reduced-fat cheddar diet.

• No differences were noted following the butter diet.

RESULTS OBTAINED

2. Changes in body composition following the 6-week intervention

Percentage body fat• Decreased across all groups• No significant differences were noted for any of the diets.

Group A Group B Group C0

5

10

15

20

25

30

35

40

%body fat

RESULTS OBTAINED2. Changes in body composition following the 6-week intervention

Waist Circumference • Decreased following the full-fat cheddar and the butter diet.• Slight increase following the reduced fat cheddar diet.• No significant differences were noted for both cheese diets.

RESULTS OBTAINED

2. Changes in body composition following the 6-week intervention

Body mass index• No significant differences were noted for both cheese diets.• The butter group decreased their BMI following the intervention.

1. Nurient intakeSFA intakes increased following the full-fat cheddar diet (32%

fat).

Protein intakes increased following the reduced-fat cheddar diet (22% fat).

2. Body composition

The butter diet decresed body mass index.

SUMMARY OF KEY FINDINGS

No substantial differences were noted in body composition followng elevated intakes of full-fat cheddar despite the participants increased percentage energy coming from SFAs.

It is reasonable to postulate from our results that SFAs delivered in the matrix of cheese do not affect body composition even at high rates of consumption.

These results are in line with that of previous research and could likely provide information for how food intake guidelines should be set in the future.

CONCLUSIONS

Larger sample population.

Analysis of blood lipid profiles.

Inclusion of the delayed intervention group in our analysis.

RECOMMENDATIONS FOR THE FUTURE

Dr. Eileen Gibney

Dr. Emma Feeney

Zita Hamilton

The sample of older adults.

Food for Health Ireland

ACKNOWLEDGEMENTS

1. Wo r l d H e a l t h O r g a n i s a t i o n . O v e r w e i g h t a n d o b e s i t y . 2 0 1 5 .2. D r e w n o w s k i A , P o p k i n B M . T h e n u t r i t i o n t r a n s i t i o n : n e w t r e n d s i n t h e g l o b a l d i e t . N u t r R e v. 1 9 9 7 ; 5 5 ( 2 ) : 3 1 - 4 3 . 3. Wo r l d H e a l t h O r g a n i s a t i o n . W H O g l o b a l h e a l t h O b s e r v a t o r y D a t a R e p o s i t o r y 2 0 0 8 . 4. G r u n d y S M , B r e w e r H B , C l e e m a n J I , S m i t h S C , L e n f a n t C . D e f i n i t i o n o f m e t a b o l i c s y n d r o m e r e p o r t o f t h e N a t i o n a l

H e a r t , L u n g , a n d B l o o d I n s t i t u t e / A m e r i c a n H e a r t A s s o c i a t i o n C o n f e r e n c e o n s c i e n t i f i c i s s u e s r e l a t e d t o d e f i n i t i o n . C i r c u l a t i o n . 2 0 0 4 ; 1 0 9 ( 3 ) : 4 3 3 - 8 .

5. P l e t c h e r M J , B i b b i n s - D o m i n g o K , L i u K , S i d n e y S , L i n F, Vi t t i n g h o f f E , e t a l . N o n o p t i m a l l i p i d s c o m m o n l y p r e s e n t i n y o u n g a d u l t s a n d c o r o n a r y c a l c i u m l a t e r i n l i f e : t h e C A R D I A ( C o r o n a r y A r t e r y R i s k D e v e l o p m e n t i n Yo u n g A d u l t s ) s t u d y . A n n a l s o f i n t e r n a l m e d i c i n e . 2 0 1 0 ; 1 5 3 ( 3 ) : 1 3 7 - 4 6 .

6. K r i s - E t h e r t o n P M , Yu S . I n d i v i d u a l f a t t y a c i d e f f e c t s o n p l a s m a l i p i d s a n d l i p o p r o t e i n s : h u m a n s t u d i e s . T h e A m e r i c a n j o u r n a l o f c l i n i c a l n u t r i t i o n . 1 9 9 7 ; 6 5 ( 5 S u p p l ) : 1 6 2 8 s - 4 4 s .

7. D e O l i v e i r a O t t o M C , M o z a f f a r i a n D , K r o m h o u t D , B e r t o n i A G , S i b l e y C T, J a c o b s D R , J r . , e t a l . D i e t a r y i n t a k e o f s a t u r a t e d f a t b y f o o d s o u r c e a n d i n c i d e n t c a r d i o v a s c u l a r d i s e a s e : t h e M u l t i - E t h n i c S t u d y o f A t h e r o s c l e r o s i s . T h e A m e r i c a n j o u r n a l o f c l i n i c a l n u t r i t i o n . 2 0 1 2 ; 9 6 ( 2 ) : 3 9 7 - 4 0 4

8. N e s t e l P J , C h r o n o p u l o s A , C e h u n M . D a i r y f a t i n c h e e s e r a i s e s L D L c h o l e s t e r o l l e s s t h a n t h a t i n b u t t e r i n m i l d l y h y p e r c h o l e s t e r o l a e m i c s u b j e c t s . E u r o p e a n j o u r n a l o f c l i n i c a l n u t r i t i o n . 2 0 0 5 ; 5 9 ( 9 ) : 1 0 5 9 - 6 3 .

9. T h o l s t r u p T, H o y C E , A n d e r s e n L N , C h r i s t e n s e n R D , S a n d s t r o m B . D o e s f a t i n m i l k , b u t t e r a n d c h e e s e a f f e c t b l o o d l i p i d s a n d c h o l e s t e r o l d i f f e r e n t l y ? J o u r n a l o f t h e A m e r i c a n C o l l e g e o f N u t r i t i o n . 2 0 0 4 ; 2 3 ( 2 ) : 1 6 9 - 7 6 .

10. H j e r p s t e d J , L e e d o E , T h o l s t r u p T. C h e e s e i n t a k e i n l a r g e a m o u n t s l o w e r s L D L - c h o l e s t e r o l c o n c e n t r a t i o n s c o m p a r e d w i t h b u t t e r i n t a k e o f e q u a l f a t c o n t e n t . A m J C l i n N u t r . 2 0 1 1 ; 9 4 ( 6 ) : 1 4 7 9 - 8 4 .

11. R o s q v i s t F, S m e d m a n A , L i n d m a r k - M a n s s o n H , P a u l s s o n M , P e t r u s P, S t r a n i e r o S , e t a l . P o t e n t i a l r o l e o f m i l k f a t g l o b u l e m e m b r a n e i n m o d u l a t i n g p l a s m a l i p o p r o t e i n s , g e n e e x p r e s s i o n , a n d c h o l e s t e r o l m e t a b o l i s m i n h u m a n s : a r a n d o m i z e d s t u d y . T h e A m e r i c a n j o u r n a l o f c l i n i c a l n u t r i t i o n . 2 0 1 5 ; 1 0 2 ( 1 ) : 2 0 - 3 0 .

12. N e l s o n M , A t k i n s o n M , M e y e r J . A p h o t o g r a p h i c a t l a s o f f o o d p o r t i o n s i z e s : M A F F p u b l i c a t i o n s L o n d o n : ; 1 9 9 7 .

REFERENCES