NUTRITION – WHOLE MILK OR SKIM MILK


2 RESEARCH ARTICLES + 1 GRAPHIC – CLICK ON GRAPHIC TO ENLARGE


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EFFECT OF WHOLE MILK COMPARED WITH SKIMMED MILK ON FASTING BLOOD LIPIDS IN HEALTHY ADULTS – 2018


BACKGROUND/OBJECTIVES
– Dietary guidelines have recommended low-fat dairy products due to high content of saturated fat in dairy known to increase blood concentration of LDL cholesterol
– However, meta-analyses including observational studies show no association between overall dairy intake and risk of CV disease and show an inverse association with type 2 diabetes
– We compared the effects of whole milk (3.5% fat) with skimmed milk (0.1% fat) on fasting serum blood lipids, insulin, and plasma glucose in healthy subjects
– 18 healthy adults: 0.5 L/d of whole milk or skimmed milk
RESULTS
– Whole milk increased HDL cholesterol concentrations significantly compared to skimmed milk
– There were no significant differences between whole milk and skimmed milk in effects on total and LDL cholesterol, triacylglycerol, insulin, and glucose concentrations
– Whole milk increased HDL cholesterol concentration compared to skimmed milk
– Whole milk might be considered a part of a healthy diet among the normocholesterolemic population


MILK STIMULATES NET MUSCLE PROTEIN SYNTHESIS FOLLOWING RESISTANCE TRAINING – 2006


Elliot TA1Cree MGSanford APWolfe RRTipton KD
METHOD
– Milk was ingested 1 h following a leg resistance exercise routine:

(1) 237 g of fat-free milk (FM)
(2) 237 g of whole milk (WM)
(3) 393 g of fat-free milk isocaloric with the WM (IM)
RESULTS
(1) Net amino acid uptake for threonine was 2.8x greater for WM than for FM
(2) Mean uptake of phenylalanine was 80 and 85% greater for WM and IM, respectively, than for FM, but not statistically different
(3) Threonine uptake relative to ingested was significantly higher for WM (21 +/- 6%) than FM (11 +/- 5%), but not IM (12 +/- 3%)
(4) Mean phenylalanine uptake/ingested also was greatest for WM, but not significantly
– These results suggest that whole milk may have increased utilization of available amino acids for protein synthesis


 

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