MEDIA RELEASE
________________________________________
22 December 2011
DAIRY HEALTH AND NUTRITION CONSORTIUM ANNOUNCES $1.47 MILLION IN RESEARCH FUNDING
The Dairy Health and Nutrition Consortium (DHNC) is pleased to announce the awarding of grants totaling more than $1.47 million to some of Australia’s leading health and nutrition scientists.
Five outstanding projects are to be funded in two key DHNC strategic research priority areas including: Metabolic Syndrome and Diabetes, and Muscle Maintenance and Movement.
• Associate Professor Peter Meikle from Baker IDI will lead a project to determine the relationship between dairy food, insulin resistance and the risk of Type 2 Diabetes.
• Dr. Therese O’Sullivan from Edith Cowan University will lead a project establishing whether consumption of regular fat dairy products is associated with lower metabolic syndrome risk in adolescence.
• Professor John Hawley from RMIT University will lead an international team developing the science which establishes the effects of dairy-based high-protein diets and exercise on muscle maintenance and movement.
• Associate Professor Jon Buckley from University of South Australia will lead a team to establish whether increased dairy intake improves muscle mass and strength in older adults.
• Associate Professor Kun Zhu from University of Western Australia will lead a project looking at a 10 year longitudinal study to determine the role of dairy intake on the maintenance of muscle mass, muscle strength and health in older women.
Dr. Ramon Hall, DHNC Nutritionist and Manager said these research projects will help further validate the important role of dairy foods in protecting against the development of diabetes and related conditions and also keeping muscles healthy and strong throughout life.
“Dairy foods are recognised as a core component of a healthy diet and these research projects will help further build the evidence to support these key health targets for the Australian Dairy industry,” he said.
The Consortium was formed in 2007 by Gardiner Foundation and its industry partners Bega Cheese/Tatura Milk Industries, Fonterra Australia, Murray Goulburn Co-operative, Lion (previously National Foods), Parmalat Australia, Warrnambool Cheese and Butter Factory, Dairy Australia and Dairy Innovation Australia. The initial investment pool for research was $12.5 million, including a $5 million investment by Gardiner matched with dairy manufacturer funding of $7.5 million. DHNC is managed by Dairy Innovation Australia Limited. The DHNC mission is to increase the value proposition of dairy by demonstrating its nutritional and health benefits.
_____________________________________________________________________________________
Media contacts:
Dr. Ramon Hall, Manager, Dairy Health and Nutrition Consortium
Tel. 03 9974 8709, Mobile: 0434 602 676. Email: rhall@dairyinnovation.com.au
Paul Ford, Chief Executive, Gardiner Foundation
Tel. 03 9606 1900, Mobile 0412 519 850, Email: Paul.Ford@gardinerfoundation.com.au
DAIRY HEALTH AND NUTRITION CONSORTIUM ANNOUNCES $1.47 MILLION IN RESEARCH FUNDING
on Friday 23 December 2011 - 09:20:03 | by adminRegular-fat dairy back on the menu?
on Monday 19 September 2011 - 11:52:44 | by adminBreakfasts rich in regular-fat dairy foods, including cream and butter, have been found to lower the levels of risk indicators for heart disease and diabetes, according to new Australian research(1).
Scientists from the Baker IDI Heart and Diabetes Institute in Melbourne examined the effect of meals rich in either cream, butter, cheese, yogurt or low-fat milk on markers of inflammation in blood which are risk indicators for heart disease and diabetes.
The research involved 13 overweight or obese adults, who were given different dairy meals on different days over a 2-3 week period and found none of the dairy foods increased any of the markers. Breakfasts rich in cream, butter or low-fat milk actually lowered marker levels.
Previous studies have found high-fat meals containing a range of fat types increase the levels of markers related to heart disease and diabetes. This is the first study to test the effects of individual dairy foods.
The study, led by Professor Paul Nestel and Associate Professor Peter Meikle, concluded that single high-fat meals containing sequentially different full-fat dairy foods did not increase eight biomarkers related to inflammation or atherogenesis.
The authors were surprised with the results for the butter and the cream, stating “the surprising fall in the concentrations of a number of biomarkers, especially after butter and cream were consumed, remains unexplained”.
Dairy Australia dietitian Glenys Zucco said when it comes to heart disease and diabetes it is generally recommended people select reduced-fat milk, yogurt and cheese and limit consumption of cream and butter.
“Yet a growing body of evidence from observational studies suggests regular-fat dairy foods have a neutral or even beneficial effect on risk of heart disease and diabetes,” she said.
“Whilst more research is required, this new evidence may help explain dairy’s positive role in disease prevention.”
This study was supported by the Dairy Health and Nutrition Consortium. The Consortium was formed in 2007 by Gardiner Foundation and its industry partners Bega Cheese/Tatura Milk Industries, Fonterra Australia, Murray Goulburn Co-operative, Lion (previously National Foods), Parmalat Australia and Warrnambool Cheese and Butter Factory, and Dairy Australia and Dairy Innovation Australia. The initial investment pool for research was $12.5 million, including a $5 million investment by Gardiner matched with dairy manufacturer funding of $7.5 million.
(1) Nestel et al (2011) ‘Circulating inflammatory and atherogenic biomarkers are not increased following single meals of dairy foods.’
Scientists from the Baker IDI Heart and Diabetes Institute in Melbourne examined the effect of meals rich in either cream, butter, cheese, yogurt or low-fat milk on markers of inflammation in blood which are risk indicators for heart disease and diabetes.
The research involved 13 overweight or obese adults, who were given different dairy meals on different days over a 2-3 week period and found none of the dairy foods increased any of the markers. Breakfasts rich in cream, butter or low-fat milk actually lowered marker levels.
Previous studies have found high-fat meals containing a range of fat types increase the levels of markers related to heart disease and diabetes. This is the first study to test the effects of individual dairy foods.
The study, led by Professor Paul Nestel and Associate Professor Peter Meikle, concluded that single high-fat meals containing sequentially different full-fat dairy foods did not increase eight biomarkers related to inflammation or atherogenesis.
The authors were surprised with the results for the butter and the cream, stating “the surprising fall in the concentrations of a number of biomarkers, especially after butter and cream were consumed, remains unexplained”.
Dairy Australia dietitian Glenys Zucco said when it comes to heart disease and diabetes it is generally recommended people select reduced-fat milk, yogurt and cheese and limit consumption of cream and butter.
“Yet a growing body of evidence from observational studies suggests regular-fat dairy foods have a neutral or even beneficial effect on risk of heart disease and diabetes,” she said.
“Whilst more research is required, this new evidence may help explain dairy’s positive role in disease prevention.”
This study was supported by the Dairy Health and Nutrition Consortium. The Consortium was formed in 2007 by Gardiner Foundation and its industry partners Bega Cheese/Tatura Milk Industries, Fonterra Australia, Murray Goulburn Co-operative, Lion (previously National Foods), Parmalat Australia and Warrnambool Cheese and Butter Factory, and Dairy Australia and Dairy Innovation Australia. The initial investment pool for research was $12.5 million, including a $5 million investment by Gardiner matched with dairy manufacturer funding of $7.5 million.
(1) Nestel et al (2011) ‘Circulating inflammatory and atherogenic biomarkers are not increased following single meals of dairy foods.’
Whey and Weight Loss
on Monday 19 September 2011 - 10:47:18 | by adminWhey Protein Shows Body Weight Benefits Without Energy Restriction
By Stephen Daniells, 20-Jul-2011
Related topics: Dairy-based ingredients, Proteins, peptides, amino acids, Weight management, Research
Supplements of whey protein, but not soy protein, may improve body weight without restricting energy
intakes or habitual diets in obese and overweight adults, suggests a new study by scientists from the US
Department of Agriculture.
Fifty-six grams of whey protein per day for six months were associated with a two percent reduction in body weight,
compared to a group consuming an equal amount of calories from carbohydrates, according to findings published in
the Journal of Nutrition. The study, funded by USDA and the US Whey Protein Research Consortium (USWPRC), found that the whey protein
supplement was associated with a reduction in levels of a hormone called ghrelin, which is reported to serve as a
hunger signal and may boost food intake. “In this study in which energy restriction was not part of the intervention, changes in body weight and composition
were small but nevertheless suggest that habitual consumption of supplemental protein may result in improved body
composition and incremental, but ultimately significant, weight loss,” wrote the USDA researchers.
“These data suggest that supplemental dietary protein may reduce the risk of unhealthy weight gain observed in
many populations (i.e. 500 to 1000 grams per year).”
Health claim?
The study’s findings were welcomed by Suzane Leser, nutrition manager for Lifestyle Ingredients at European whey
supplier Volac as “strong evidence to support the benefits of whey protein for weight management”. Volac is a
member of the USWPRC. “The design meets EFSA scientific requirements to support health claims on this area, according to the latest draft
guidance,” added Leser. “In Europe, [this pre-competitive consortium research] has the potential to support future applications for health
claims as it tackles EFSA concerns resulting from the rulings.
“The careful methodology applied to this study tested the long-term effect of whey protein specifically on appetite
ratings and subsequent energy intake. It also demonstrates the most obvious health benefit of reducing body
weight, which is the concomitant reduction in body fat mass, particularly abdominal fat,” she added.
Unique study
Gregory Miller, PhD, president of the Dairy Research Institute (DRI), also welcomed the study as adding to the
“growing body of research showing a benefit of higher protein diets, and whey protein in particular, on weight
management and body composition,” “While a majority of the previously published work has shown this benefit with concurrent energy restriction or
routine exercise, this study is unique in demonstrating the gradual benefit of added whey protein without these
other lifestyle changes. “Certainly, to elicit significant changes in body weight over the short term requires exercise or diet adjustments.
However, this study provides early evidence that whey protein may play a significant role in weight management
over the long term,” added Dr Miller.
Study details
The USDA researchers recruited 73 overweight and obese adults and randomly assigned them to receive two 200-
calorie beverages a day, consisting of 28g of whey or soy protein plus carbohydrate or carbohydrate alone per
serving for 23 weeks. No other instructions were provided about diet.
At the end of the study, the researchers report that the whey protein group’s body weight was approximately 4
pounds lower than the carbohydrate group, and their body fat was 5 pounds less than the carbohydrate group.
In addition, a one inch reduction in waist size was reported in the whey group, compared to the carbohydrate and
soy protein groups. “Although there were differences in food intake between males and females, the effects of the intervention were
consistent between males and females,” wrote the researchers. “Short-term weight loss requires energy restriction and higher protein diets may assist in this acute weight
reduction; however, protein supplementation, particularly WP, in overweight and obese individuals may assist in
long-term maintenance of body weight without energy restriction.”
Source: The Journal of Nutrition
Published online ahead of print, doi: 10.3945/jn.111.139840
“Whey Protein but Not Soy Protein Supplementation Alters Body Weight and Composition in Free-Living Overweight
and Obese Adults”
Authors: D.J. Baer, K.S. Stote, D.R. Paul, G.K. Harris, W.V. Rumpler, B.A. Clevidence
By Stephen Daniells, 20-Jul-2011
Related topics: Dairy-based ingredients, Proteins, peptides, amino acids, Weight management, Research
Supplements of whey protein, but not soy protein, may improve body weight without restricting energy
intakes or habitual diets in obese and overweight adults, suggests a new study by scientists from the US
Department of Agriculture.
Fifty-six grams of whey protein per day for six months were associated with a two percent reduction in body weight,
compared to a group consuming an equal amount of calories from carbohydrates, according to findings published in
the Journal of Nutrition. The study, funded by USDA and the US Whey Protein Research Consortium (USWPRC), found that the whey protein
supplement was associated with a reduction in levels of a hormone called ghrelin, which is reported to serve as a
hunger signal and may boost food intake. “In this study in which energy restriction was not part of the intervention, changes in body weight and composition
were small but nevertheless suggest that habitual consumption of supplemental protein may result in improved body
composition and incremental, but ultimately significant, weight loss,” wrote the USDA researchers.
“These data suggest that supplemental dietary protein may reduce the risk of unhealthy weight gain observed in
many populations (i.e. 500 to 1000 grams per year).”
Health claim?
The study’s findings were welcomed by Suzane Leser, nutrition manager for Lifestyle Ingredients at European whey
supplier Volac as “strong evidence to support the benefits of whey protein for weight management”. Volac is a
member of the USWPRC. “The design meets EFSA scientific requirements to support health claims on this area, according to the latest draft
guidance,” added Leser. “In Europe, [this pre-competitive consortium research] has the potential to support future applications for health
claims as it tackles EFSA concerns resulting from the rulings.
“The careful methodology applied to this study tested the long-term effect of whey protein specifically on appetite
ratings and subsequent energy intake. It also demonstrates the most obvious health benefit of reducing body
weight, which is the concomitant reduction in body fat mass, particularly abdominal fat,” she added.
Unique study
Gregory Miller, PhD, president of the Dairy Research Institute (DRI), also welcomed the study as adding to the
“growing body of research showing a benefit of higher protein diets, and whey protein in particular, on weight
management and body composition,” “While a majority of the previously published work has shown this benefit with concurrent energy restriction or
routine exercise, this study is unique in demonstrating the gradual benefit of added whey protein without these
other lifestyle changes. “Certainly, to elicit significant changes in body weight over the short term requires exercise or diet adjustments.
However, this study provides early evidence that whey protein may play a significant role in weight management
over the long term,” added Dr Miller.
Study details
The USDA researchers recruited 73 overweight and obese adults and randomly assigned them to receive two 200-
calorie beverages a day, consisting of 28g of whey or soy protein plus carbohydrate or carbohydrate alone per
serving for 23 weeks. No other instructions were provided about diet.
At the end of the study, the researchers report that the whey protein group’s body weight was approximately 4
pounds lower than the carbohydrate group, and their body fat was 5 pounds less than the carbohydrate group.
In addition, a one inch reduction in waist size was reported in the whey group, compared to the carbohydrate and
soy protein groups. “Although there were differences in food intake between males and females, the effects of the intervention were
consistent between males and females,” wrote the researchers. “Short-term weight loss requires energy restriction and higher protein diets may assist in this acute weight
reduction; however, protein supplementation, particularly WP, in overweight and obese individuals may assist in
long-term maintenance of body weight without energy restriction.”
Source: The Journal of Nutrition
Published online ahead of print, doi: 10.3945/jn.111.139840
“Whey Protein but Not Soy Protein Supplementation Alters Body Weight and Composition in Free-Living Overweight
and Obese Adults”
Authors: D.J. Baer, K.S. Stote, D.R. Paul, G.K. Harris, W.V. Rumpler, B.A. Clevidence
Dairy phospholipids may help stress-related memory problems: Study by By Stephen Daniells, 13th July 2011
on Monday 18 July 2011 - 15:58:08 | by adminMemory problems associated with chronic stress may be eased by phospholipids derived from milk,
suggests a new study.
Results of a randomized, placebo-controlled trial indicated that ‘chronically stressed men’ had “significant[ly] better
memory performance” who received a daily phospholipid supplement compared with men receiving placebo.
“Our data suggest that phospholipid improves the ability of the organism to adapt to chronic stress. A dose of 1
percent phospholipid may be protective in participants who are persistently exposed to chronic stress with respect to
both physical and mental health,” wrote researchers from Diagnostic Assessment and Clinical Research Organization
(Daacro) in Germany.
The study was funded by Denmark’s Arla Foods Ingredients and used the Lacprodan PL-20 ingredient.
Stress and its effects
According to the American Psychological Association , stress can affect everyone at some time, and can lead to both
mental and physical health issues.
While some stress can be beneficial, extreme and long-term stress can produce detrimental effects to the “immune,
cardiovascular, neuroendocrine and central nervous systems”, adds the APA.
For the new study, the researchers recruited 75 chronically stressed men aged between 30 and 51, and randomly
assigned them to receive cow’s milk with 0.5 or 1 percent phospholipids, or a placebo for six weeks. Phospholipids
are the predominant lipids found in the cell membranes.
The researchers note that phospholipids “are most concentrated in the brain and have a variety of regulatory and
structural functions such as activity modulation of receptors, enzymes, and signaling molecules”.
After six weeks of supplementation, the researchers reported no differences between any of the groups in response
to acute stress, but participants aged over 41 and receiving the high dose phospholipid milk did display a
significantly better memory performance as measured using the Trier Social Stress Test, compared to similarly aged
participants in the other two groups.
Commenting on the potential mechanism, the researchers report that the effects are likely to be linked to the
hypothalamicpituitary-adrenal axis (HPAA), which reportedly allows “adaptation to stressful challenges”.
“Because the hippocampus affects HPAA function, one may speculate that the supplementation of PL-enriched milk
may improve cortisol availability and memory function in the elderly population via restoring hippocampal functions
in our population consisting of chronically stressed men,” they added.
Source: Nutrition Research
Volume 31, Issue 6, Pages 413-420
“Milk-based phospholipids increase morning cortisol availability and improve memory in chronically stressed men”
Authors: M. Schubert, C. Contreras, N. Franz, J. Hellhammer
suggests a new study.
Results of a randomized, placebo-controlled trial indicated that ‘chronically stressed men’ had “significant[ly] better
memory performance” who received a daily phospholipid supplement compared with men receiving placebo.
“Our data suggest that phospholipid improves the ability of the organism to adapt to chronic stress. A dose of 1
percent phospholipid may be protective in participants who are persistently exposed to chronic stress with respect to
both physical and mental health,” wrote researchers from Diagnostic Assessment and Clinical Research Organization
(Daacro) in Germany.
The study was funded by Denmark’s Arla Foods Ingredients and used the Lacprodan PL-20 ingredient.
Stress and its effects
According to the American Psychological Association , stress can affect everyone at some time, and can lead to both
mental and physical health issues.
While some stress can be beneficial, extreme and long-term stress can produce detrimental effects to the “immune,
cardiovascular, neuroendocrine and central nervous systems”, adds the APA.
For the new study, the researchers recruited 75 chronically stressed men aged between 30 and 51, and randomly
assigned them to receive cow’s milk with 0.5 or 1 percent phospholipids, or a placebo for six weeks. Phospholipids
are the predominant lipids found in the cell membranes.
The researchers note that phospholipids “are most concentrated in the brain and have a variety of regulatory and
structural functions such as activity modulation of receptors, enzymes, and signaling molecules”.
After six weeks of supplementation, the researchers reported no differences between any of the groups in response
to acute stress, but participants aged over 41 and receiving the high dose phospholipid milk did display a
significantly better memory performance as measured using the Trier Social Stress Test, compared to similarly aged
participants in the other two groups.
Commenting on the potential mechanism, the researchers report that the effects are likely to be linked to the
hypothalamicpituitary-adrenal axis (HPAA), which reportedly allows “adaptation to stressful challenges”.
“Because the hippocampus affects HPAA function, one may speculate that the supplementation of PL-enriched milk
may improve cortisol availability and memory function in the elderly population via restoring hippocampal functions
in our population consisting of chronically stressed men,” they added.
Source: Nutrition Research
Volume 31, Issue 6, Pages 413-420
“Milk-based phospholipids increase morning cortisol availability and improve memory in chronically stressed men”
Authors: M. Schubert, C. Contreras, N. Franz, J. Hellhammer
DHNC Muscle Summit
on Wednesday 20 April 2011 - 12:01:48 | by adminThe Dairy Health & Nutrition Consortium have scheduled a Muscle Summit on Thursday 12th May 2011.
The workshop will run from 9am until 2pm in the Peacock Room at Dairy Innovation Australia, 671 Sneydes Road, Werribee.
Click Here for the workshop programme
If you would like to register your attendance at this workshop please contact Dr. Ramon Hall.
The workshop will run from 9am until 2pm in the Peacock Room at Dairy Innovation Australia, 671 Sneydes Road, Werribee.
Click Here for the workshop programmeIf you would like to register your attendance at this workshop please contact Dr. Ramon Hall.
DHNC Funding Information Session
on Wednesday 20 April 2011 - 11:55:27 | by adminA funding round information session is scheduled to be held on Tuesday 3rd May 2011 at Dairy Innovation Australia, 671 Sneydes Road, Werribee commencing at 12:30pm.
To register your attendance please contact Dr. Ramon Hall.
To register your attendance please contact Dr. Ramon Hall.
DAIRY HEALTH AND NUTRITION CONSORTIUM OFFERS $1.4 MILLION NEW FUNDING FOR RESEARCH
on Wednesday 20 April 2011 - 11:33:21 | by adminThe Dairy Health and Nutrition Consortium (DHNC) invites applications to its 2011 funding round, now open and offering $1.4 million new funding for research projects.
Project applications should be targeted toward providing research solutions in line with DHNC’s strategic objectives and priorities. Research priorities for the 2011 funding round are:
Nutrient Density and Sustainability
Up to $300,000 total funding allocation to this priority area
Muscle Maintenance and Movement, and
Up to $800,000 total funding allocation to this priority area
Metabolic Syndrome and Diabetes
Up to $300,000 total funding allocation to this priority area
Visit: www.dhnc.com.au for Project Guidelines and Application Form, and Research Priority Guidelines
Closing date for applications: Monday 6 June 2011, 5pm
Contact: Dr Ramon Hall, Manager, Dairy Health and Nutrition Consortium
Tel. 03 9974 8709. Mobile: 0434 602 676. Email: rhall@dairyinnovation.com.au
The Consortium was formed in 2007 by Gardiner Foundation and its industry partners Bega Cheese/Tatura Milk Industries, Fonterra Australia, Murray Goulburn Co-operative, National Foods, Parmalat Australia and Warrnambool Cheese and Butter Factory, Dairy Australia and Dairy Innovation Australia. A total of $12.5 million is committed to the initiative: $5 million from Gardiner Foundation matched with dairy manufacturer funding of $7.5 million.
The Consortium builds links between Australia’s world class medical science and a globally competitive dairy industry. Since 2007 DHNC has funded research by leading Australian health and nutrition research teams from Baker IDI, CSIRO and Deakin University. Those projects, nearing completion have provided DHNC member companies with breakthrough insights into the benefits of dairy consumption on metabolic health, creating opportunities to enhance their marketing of dairy products and for new product development.
A mid-term review in 2010 highlighted that investment in dairy health and nutrition science continues to be a high priority area for dairy companies.
Successful projects are selected in a competitive, merit-based process conducted by an independent panel of assessors. The team of assessors has a mix of specialist scientific, R&D commercialization and statistical expertise.
DHNC offers grants complying with the requirements of the Australian Competitive Grants Register as part of the DIAL Dairy Innovation Research Grants Scheme.
_____________________________________________________________________________________
Media contact:
Dr Ramon Hall, Manager, Dairy Health and Nutrition Consortium
Tel. 03 9974 8709. Mobile: 0434 602 676. Email: rhall@dairyinnovation.com.au
Paul Ford, Chief Executive, Gardiner Foundation
Tel. 03 9606 1900, Mobile 0412 519 850, Email: Paul.Ford@gardinerfoundation.com.au
Project applications should be targeted toward providing research solutions in line with DHNC’s strategic objectives and priorities. Research priorities for the 2011 funding round are:
Nutrient Density and Sustainability
Up to $300,000 total funding allocation to this priority area
Muscle Maintenance and Movement, and
Up to $800,000 total funding allocation to this priority area
Metabolic Syndrome and Diabetes
Up to $300,000 total funding allocation to this priority area
Visit: www.dhnc.com.au for Project Guidelines and Application Form, and Research Priority Guidelines
Closing date for applications: Monday 6 June 2011, 5pm
Contact: Dr Ramon Hall, Manager, Dairy Health and Nutrition Consortium
Tel. 03 9974 8709. Mobile: 0434 602 676. Email: rhall@dairyinnovation.com.au
The Consortium was formed in 2007 by Gardiner Foundation and its industry partners Bega Cheese/Tatura Milk Industries, Fonterra Australia, Murray Goulburn Co-operative, National Foods, Parmalat Australia and Warrnambool Cheese and Butter Factory, Dairy Australia and Dairy Innovation Australia. A total of $12.5 million is committed to the initiative: $5 million from Gardiner Foundation matched with dairy manufacturer funding of $7.5 million.
The Consortium builds links between Australia’s world class medical science and a globally competitive dairy industry. Since 2007 DHNC has funded research by leading Australian health and nutrition research teams from Baker IDI, CSIRO and Deakin University. Those projects, nearing completion have provided DHNC member companies with breakthrough insights into the benefits of dairy consumption on metabolic health, creating opportunities to enhance their marketing of dairy products and for new product development.
A mid-term review in 2010 highlighted that investment in dairy health and nutrition science continues to be a high priority area for dairy companies.
Successful projects are selected in a competitive, merit-based process conducted by an independent panel of assessors. The team of assessors has a mix of specialist scientific, R&D commercialization and statistical expertise.
DHNC offers grants complying with the requirements of the Australian Competitive Grants Register as part of the DIAL Dairy Innovation Research Grants Scheme.
_____________________________________________________________________________________
Media contact:
Dr Ramon Hall, Manager, Dairy Health and Nutrition Consortium
Tel. 03 9974 8709. Mobile: 0434 602 676. Email: rhall@dairyinnovation.com.au
Paul Ford, Chief Executive, Gardiner Foundation
Tel. 03 9606 1900, Mobile 0412 519 850, Email: Paul.Ford@gardinerfoundation.com.au
Dairy Australia - Media Release - Changing views about saturated fat and cardiovascular disease
on Thursday 17 February 2011 - 10:21:13 | by kmanaszczuk16 February 2011
Changing views about saturated fat and cardiovascular disease
A group of the world’s leading scientists debated the long-held beliefs about the impact of saturated fat on cardiovascular disease (CVD) at a landmark international symposium, held at the University of Copenhagen in May, 2010.
The symposium resulted in the publication of a new perspectives paper in the American Journal of Clinical Nutrition titled ‘The role of reducing intakes of saturated fat in the prevention of cardiovascular disease. Where does the evidence stand in 2010?’
For the past three decades, saturated fat has been considered a major culprit of CVD and as a result dietary advice persists in recommending a reduced intake of saturated fat, regardless of its source.
Consequently, recent dietary trends have focused on ‘what not to eat’ instead of emphasising ‘what to eat,’ resulting in the vilification of foods such as dairy which contains naturally occurring fats, while overlooking its many essential nutrients and valuable contribution to a healthy diet.
The experts concluded that the effect of diet on a single marker of cardiovascular health, such as cholesterol, is insufficient evidence to assess CVD risk. The effect of a specific food on the risk of CVD cannot be determined on the basis of its saturated fat content alone.
Dairy Australia dietitian Glenys Zucco says, “There are many different types of saturated fats – which all have varying effects on the body.”
“Saturated fats can no longer be considered a single group in terms of structure and function,” she adds.
When it comes to determining the relationship between CVD and food, the entire nutrient composition of a food may be more important than concentrating solely on the type of fat it contains.
As an example, the paper points out that the protein, calcium and other nutrients within cheese, including certain fatty acids, may offset the effects of its saturated fat content on cholesterol and overall CVD risk.
This view was supported by a new Danish study which suggested calcium in dairy foods could counteract the effect dairy fat has in raising total and LDL cholesterol levels.
The researchers fed subjects a range of diets with varying levels of calcium (mainly from dairy foods) and dairy fat, measuring their blood cholesterol levels at the end of each diet period.
Dairy calcium was found to have a beneficial effect on cholesterol, partly counteracting the negative effects of dairy fat on ‘bad’ cholesterol without impacting levels of ‘good’ cholesterol. This explains why it can be misleading to categorise complex foods such as dairy foods as healthy or less healthy based solely on their saturated fat content.
“These results are consistent with observational studies which show intake of high calcium dairy products is associated with a lower risk of CVD,” Ms Zucco says.
Foods such as full-fat dairy foods naturally contain saturated fats, however they are also rich in essential minerals such as calcium, potassium and magnesium which may have beneficial effects not only on bone health but also cardiovascular health.”
Media enquiries:
Glenys Zucco — Dietitian, Dairy Australia
03 9694 3842 I 0409 552 554 I gzucco@dairyaustralia.com.au
Dairy Australia Limited, ABN 60 105 227 987 01
Media Release
Dairy Australia Limited, ABN 60 105 227 987 02
References:Astrup A et al. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?, AJCN doi: 10.3945/ajcn.110.004622
Lorenzen & Astrup (2011) ‘Dairy calcium intake modifies responsiveness of fat metabolism and blood lipids to a high-fat diet’, British Journal of Nutrition, published online ahead of print: 31:1-10
Declaration:The symposium was sponsored by a range of international food manufacturers and industry bodies including Dairy Australia. None of the sponsors had any influence on the program, the speakers, or the manuscript or its conclusions.
Changing views about saturated fat and cardiovascular disease
A group of the world’s leading scientists debated the long-held beliefs about the impact of saturated fat on cardiovascular disease (CVD) at a landmark international symposium, held at the University of Copenhagen in May, 2010.
The symposium resulted in the publication of a new perspectives paper in the American Journal of Clinical Nutrition titled ‘The role of reducing intakes of saturated fat in the prevention of cardiovascular disease. Where does the evidence stand in 2010?’
For the past three decades, saturated fat has been considered a major culprit of CVD and as a result dietary advice persists in recommending a reduced intake of saturated fat, regardless of its source.
Consequently, recent dietary trends have focused on ‘what not to eat’ instead of emphasising ‘what to eat,’ resulting in the vilification of foods such as dairy which contains naturally occurring fats, while overlooking its many essential nutrients and valuable contribution to a healthy diet.
The experts concluded that the effect of diet on a single marker of cardiovascular health, such as cholesterol, is insufficient evidence to assess CVD risk. The effect of a specific food on the risk of CVD cannot be determined on the basis of its saturated fat content alone.
Dairy Australia dietitian Glenys Zucco says, “There are many different types of saturated fats – which all have varying effects on the body.”
“Saturated fats can no longer be considered a single group in terms of structure and function,” she adds.
When it comes to determining the relationship between CVD and food, the entire nutrient composition of a food may be more important than concentrating solely on the type of fat it contains.
As an example, the paper points out that the protein, calcium and other nutrients within cheese, including certain fatty acids, may offset the effects of its saturated fat content on cholesterol and overall CVD risk.
This view was supported by a new Danish study which suggested calcium in dairy foods could counteract the effect dairy fat has in raising total and LDL cholesterol levels.
The researchers fed subjects a range of diets with varying levels of calcium (mainly from dairy foods) and dairy fat, measuring their blood cholesterol levels at the end of each diet period.
Dairy calcium was found to have a beneficial effect on cholesterol, partly counteracting the negative effects of dairy fat on ‘bad’ cholesterol without impacting levels of ‘good’ cholesterol. This explains why it can be misleading to categorise complex foods such as dairy foods as healthy or less healthy based solely on their saturated fat content.
“These results are consistent with observational studies which show intake of high calcium dairy products is associated with a lower risk of CVD,” Ms Zucco says.
Foods such as full-fat dairy foods naturally contain saturated fats, however they are also rich in essential minerals such as calcium, potassium and magnesium which may have beneficial effects not only on bone health but also cardiovascular health.”
Media enquiries:
Glenys Zucco — Dietitian, Dairy Australia
03 9694 3842 I 0409 552 554 I gzucco@dairyaustralia.com.au
Dairy Australia Limited, ABN 60 105 227 987 01
Media Release
Dairy Australia Limited, ABN 60 105 227 987 02
References:Astrup A et al. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?, AJCN doi: 10.3945/ajcn.110.004622
Lorenzen & Astrup (2011) ‘Dairy calcium intake modifies responsiveness of fat metabolism and blood lipids to a high-fat diet’, British Journal of Nutrition, published online ahead of print: 31:1-10
Declaration:The symposium was sponsored by a range of international food manufacturers and industry bodies including Dairy Australia. None of the sponsors had any influence on the program, the speakers, or the manuscript or its conclusions.
Calcium + vit D for breakfast show weight management potential
on Thursday 03 February 2011 - 11:57:24 | by kmanaszczukBy Stephen Daniells, 31-Jan-2011
Related topics: Minerals, Vitamins & premixes, Weight management, Research
Consuming high levels of vitamin D and calcium for breakfast may increase fat oxidation rates and
energy burning during the course of the day, says a new study from Australia.
According to findings published in Clinical Nutrition, a breakfast containing over 500 milligrams of calcium and 8.7
micrograms of vitamin D was associated with significantly increased fat and energy burning over 24 hours,
compared to a breakfast containing 250 milligrams of the mineral and 0.3 micrograms of vitamin D.
“Overall, the data indicate that dietary calcium and vitamin D reciprocally modulate both arms of the energy balance
equation and hence would play a role in the regulation of body weight,” wrote the researchers, led by Mario Soares
from the Curtin University of Technology.
Dairy or calcium?
The role of dairy in weight management is an ongoing area of debate. A relationship between dairy intake and
weight reduction has been recorded in numerous studies, and dairy industries in Europe and the US have been
promoting milk-based products for consumers who want to slim for some time. The subject, however, remains
controversial.
There are even splits within the dairy camp, with some arguing that calcium and vitamin D are the active nutrients
behind the effects. One of the lead researchers in this are, Dr Michael Zemel from the University of Tennessee, has
previously said that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the
effect.
Study details
The Perth-based scientists recruited 11 people with an age of 54 and an average BMI of 31 kg/m2 and randomly
assigned them to consume meals containing low or high calcium meals.
Results showed that the high calcium meal produced a significantly greater induction of thermogenesis (energy
burning) compared with the low calcium control, while the fat oxidation rate also increased.
The researchers also reported that energy intake over 24 hours was significantly reduced following the high calcium
intervention, with 320 kcal fewer consumed compared with the low calorie intervention.
“This study is the first to show an acute decrease in food intake following a high calcium trial,” wrote the authors.
“Mechanistically, [neuropeptide Y (NPY)] increases food intake through a strong preference for carbohydrate intake
and, to some extent, fat intake. Given the 24 hour time frame of our observations and that circulating leptin acts to
suppress NPY, the inverse relationship of leptin [change] to fat intake only following [high calcium intake], may have
mechanistic significance.
“Overall, the data indicate that calcium and vitamin D regulate energy expenditure and macronutrient intake,” they
added.
Source: Clinical Nutrition
Published online ahead of print, doi: 10.1016/j.clnu.2010.11.006
“Diet induced thermogenesis, fat oxidation and food intake following sequential meals: Influence of calcium and
vitamin D “
Authors: W.C.S. Ping-Delfos, M. Soares
Copyright - Unless otherwise stated all contents of this web site are © 2000/2011 - Decision News Media SAS - All Rights Reserved - For permission to reproduce
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© 2000/2011 - Decision News Media SAS - All right reserved.
Calcium + vit D for breakfast show weight management potential Page 1 of 1
http://www.
Related topics: Minerals, Vitamins & premixes, Weight management, Research
Consuming high levels of vitamin D and calcium for breakfast may increase fat oxidation rates and
energy burning during the course of the day, says a new study from Australia.
According to findings published in Clinical Nutrition, a breakfast containing over 500 milligrams of calcium and 8.7
micrograms of vitamin D was associated with significantly increased fat and energy burning over 24 hours,
compared to a breakfast containing 250 milligrams of the mineral and 0.3 micrograms of vitamin D.
“Overall, the data indicate that dietary calcium and vitamin D reciprocally modulate both arms of the energy balance
equation and hence would play a role in the regulation of body weight,” wrote the researchers, led by Mario Soares
from the Curtin University of Technology.
Dairy or calcium?
The role of dairy in weight management is an ongoing area of debate. A relationship between dairy intake and
weight reduction has been recorded in numerous studies, and dairy industries in Europe and the US have been
promoting milk-based products for consumers who want to slim for some time. The subject, however, remains
controversial.
There are even splits within the dairy camp, with some arguing that calcium and vitamin D are the active nutrients
behind the effects. One of the lead researchers in this are, Dr Michael Zemel from the University of Tennessee, has
previously said that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the
effect.
Study details
The Perth-based scientists recruited 11 people with an age of 54 and an average BMI of 31 kg/m2 and randomly
assigned them to consume meals containing low or high calcium meals.
Results showed that the high calcium meal produced a significantly greater induction of thermogenesis (energy
burning) compared with the low calcium control, while the fat oxidation rate also increased.
The researchers also reported that energy intake over 24 hours was significantly reduced following the high calcium
intervention, with 320 kcal fewer consumed compared with the low calorie intervention.
“This study is the first to show an acute decrease in food intake following a high calcium trial,” wrote the authors.
“Mechanistically, [neuropeptide Y (NPY)] increases food intake through a strong preference for carbohydrate intake
and, to some extent, fat intake. Given the 24 hour time frame of our observations and that circulating leptin acts to
suppress NPY, the inverse relationship of leptin [change] to fat intake only following [high calcium intake], may have
mechanistic significance.
“Overall, the data indicate that calcium and vitamin D regulate energy expenditure and macronutrient intake,” they
added.
Source: Clinical Nutrition
Published online ahead of print, doi: 10.1016/j.clnu.2010.11.006
“Diet induced thermogenesis, fat oxidation and food intake following sequential meals: Influence of calcium and
vitamin D “
Authors: W.C.S. Ping-Delfos, M. Soares
Copyright - Unless otherwise stated all contents of this web site are © 2000/2011 - Decision News Media SAS - All Rights Reserved - For permission to reproduce
any contents of this web site, please email our Syndication department: Administration & Finance - Full details for the use of materials on this site can be found in
the Terms & Conditions
© 2000/2011 - Decision News Media SAS - All right reserved.
Calcium + vit D for breakfast show weight management potential Page 1 of 1
http://www.
Dairy component shows promise in cutting diabetes risk
on Thursday 23 December 2010 - 11:34:45 | by kmanaszczukBy Melissa Healy, Los Angeles Times
December 20, 2010, 7:51 p.m.
Move over, omega-3s. There's a new fatty acid in town that might make you healthier. Something more closely associated with creamy pleasure than with fish burps.
Trans-palmitoleic acid, a fatty acid that circulates at higher levels in the blood of those who consume lots of full-fat dairy products, may protect against diabetes, according to a study published Monday in the Annals of Internal Medicine. That surprising finding may fly in the face of much nutritional advice that warns us against consuming too much whole milk, cheese or other sources of animal fat. But it comes from a study of 3,736 adults participating in the long-running Cardiovascular Health Study.
It also proceeds from a suspicion that researchers have had for a while, but found difficult to prove: that the fatty acid palmitoleate, which humans produce in their liver and fat, and consume in dairy fats, may play a complex role -- beneficial and harmful -- in regulating metabolism. By measuring just the palmitoleate that came from consumption of dairy fats, researchers were able to discern the side of this fatty acid that may contribute to good health.
Although trans-palmitoleic acid represented only 1% of the fatty acids circulating in subjects' blood, the authors of the study found that those with the greatest volume of it in their bloodstreams tended to report the highest consumption of full-fat dairy foods, that they tended to have less fat around their midsection, that they were unlikely to have developed insulin resistance, and that they were least likely to develop Type 2 diabetes in the course of the study.
"The magnitude and the robustness of these relationships were both substantial," the authors wrote. Although they acknowledged that the consumption of dairy fat may be a double-edged sword, it does seem to do one thing that is at least indirectly helpful to metabolic function: It raises levels of trans-palmitoleic acid.
The findings "suggest that efforts to promote exclusive consumption of low-fat and nonfat dairy products ... may be premature." They added that, if further research demonstrates that dairy fat actually promotes better metabolic function (a causal link that goes beyond the association found here), "this fatty acid is a candidate for potential enrichment of dairy foods or supplementation."
Eggnog, anyone?
Copyright © 2010, Los Angeles Time
December 20, 2010, 7:51 p.m.
Move over, omega-3s. There's a new fatty acid in town that might make you healthier. Something more closely associated with creamy pleasure than with fish burps.
Trans-palmitoleic acid, a fatty acid that circulates at higher levels in the blood of those who consume lots of full-fat dairy products, may protect against diabetes, according to a study published Monday in the Annals of Internal Medicine. That surprising finding may fly in the face of much nutritional advice that warns us against consuming too much whole milk, cheese or other sources of animal fat. But it comes from a study of 3,736 adults participating in the long-running Cardiovascular Health Study.
It also proceeds from a suspicion that researchers have had for a while, but found difficult to prove: that the fatty acid palmitoleate, which humans produce in their liver and fat, and consume in dairy fats, may play a complex role -- beneficial and harmful -- in regulating metabolism. By measuring just the palmitoleate that came from consumption of dairy fats, researchers were able to discern the side of this fatty acid that may contribute to good health.
Although trans-palmitoleic acid represented only 1% of the fatty acids circulating in subjects' blood, the authors of the study found that those with the greatest volume of it in their bloodstreams tended to report the highest consumption of full-fat dairy foods, that they tended to have less fat around their midsection, that they were unlikely to have developed insulin resistance, and that they were least likely to develop Type 2 diabetes in the course of the study.
"The magnitude and the robustness of these relationships were both substantial," the authors wrote. Although they acknowledged that the consumption of dairy fat may be a double-edged sword, it does seem to do one thing that is at least indirectly helpful to metabolic function: It raises levels of trans-palmitoleic acid.
The findings "suggest that efforts to promote exclusive consumption of low-fat and nonfat dairy products ... may be premature." They added that, if further research demonstrates that dairy fat actually promotes better metabolic function (a causal link that goes beyond the association found here), "this fatty acid is a candidate for potential enrichment of dairy foods or supplementation."
Eggnog, anyone?
Copyright © 2010, Los Angeles Time
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