Dairy supplementation to recommended levels is associated with favourable serum markers of cardiovascular health in older adults in residential aged-care
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|Dr Sandra Iulianofirstname.lastname@example.org||Personal web page|
|Prof David Hare||Personal web page|
Summary To determine if 12 months of dairy supplementation improves serum markers of cardiovascular health in older adults in residential aged-care.
Dairy foods (milk, cheese, yoghurt) contain essential nutrients such as protein and calcium, required for healthy ageing, but they also contain saturated fats considered detrimental to cardiovascular health. Within the aged-care setting we observed that the number of servings from the Australian Guide to Healthy Eating ‘dairy’ (milk, cheese, yoghurt) and ‘meat’ (lean eat, seafood, poultry, eggs, legumes) food groups was associated with higher HDL levels and a favorable total cholesterol: HDL ratio, suggesting that consuming foods from these food groups is not detrimental to cardiovascular health. Therefore we aimed to determine if 12 months of dairy supplementation improves serum markers of cardiovascular health in older adults in residential aged-care.
The project was conducted in 60 residential aged-care facilities randomized to enhanced dairy menu (n=30 facilities) or usual menu (controls, n=30). This was a food-based approach to improve protein intake and involved all the residents in intervention facilities. Residents who consented for testing (n=300) provided fasting blood samples at baseline and months 3 and 12, analysed for total cholesterol, HDL, LDL, ApoA, ApoB and triglycerides. Additional serum assays were performed and numerous additional outcomes assessed including dietary intake, medical histories, anthropometry and functional status.
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