Please use this identifier to cite or link to this item: https://ahro.austin.org.au/austinjspui/handle/1/20500
Title: Fat from dairy foods and 'meat' consumed within recommended levels is associated with favourable serum cholesterol levels in institutionalised older adults.
Austin Authors: Liu, Yusi;Poon, Shirley;Seeman, Ego ;Hare, David L ;Bui, Minh;Iuliano, Sandra 
Affiliation: Department of Endocrinology, Austin Health, The University of Melbourne, Heidelberg, Victoria, Australia
Department of Cardiology, Austin Health, The University of Melbourne, Heidelberg, Victoria, Australia
Centre for Ageing, Australian Catholic University, Melbourne Campus, Fitzroy, VIC 3065, Australia
Melbourne School of Population and Global Health, University of Melbourne, Parkville, VIC 3010, Australia
Issue Date: 21-Mar-2019
metadata.dc.date: 2019-03-21
Publication information: Journal of nutritional science 2019; 8: e10
Abstract: CVD is common in older adults. Consumption of 'meat' (beef, pork, lamb, game, poultry, seafood, eggs) and dairy foods (milk, cheese, yoghurt) is encouraged in older adults as these foods provide protein and nutrients such as essential fatty acids, Ca, Fe, Zn and vitamins A, D and B12 required for healthy ageing. However, these foods also contain saturated fats considered detrimental to cardiovascular health. To determine the effect of their consumption on CVD risk we assessed associations between fat intake from 'meat' and dairy foods and serum cholesterol levels in 226 aged-care residents (mean age 85·5 years, 70 % female). Dietary intake was determined over 2 d using visual estimation of plate waste. Fat content of foods was determined using nutrition analysis software (Xyris, Australia). Fasting serum total cholesterol (TC), LDL-cholesterol and HDL-cholesterol were measured, and the TC:HDL-cholesterol ratio calculated. Associations were determined using random-effect models adjusted for CVD risk factors using STATA/IC 13.0. Total fat and saturated fat from 'meat' and dairy foods were associated with higher serum HDL-cholesterol levels, and dairy fat intake and number of servings were associated with a lower TC:HDL-cholesterol ratio. Every 10 g higher intake of fat and saturated fat from dairy products, and each additional serving was associated with a -0·375 (95 % CI -0·574, -0·175; P = 0·0002), a -0·525 (95 % CI -0·834, -0·213; P = 0·001) and a -0·245 (95 % CI -0·458, -0·033; P = 0·024) lower TC:HDL-cholesterol ratio, respectively. Provision of dairy foods and 'meat' in recommended amounts to institutionalised older adults potentially improves intakes of key nutrients with limited detriment to cardiovascular health.
URI: http://ahro.austin.org.au/austinjspui/handle/1/20500
DOI: 10.1017/jns.2019.5
ORCID: 0000-0003-2372-395X
0000-0001-9554-6556
PubMed URL: 30918631
ISSN: 2048-6790
Type: Journal Article
Subjects: Aged-care
CVD
Dairy foods
Dietary fat
HDL-C, HDL-cholesterol
LDL-C, LDL-cholesterol
Meat food group
Saturated fat
TC, total cholesterol
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