Milk, yoghurt, cheese help boost calcium levels without messing up lipid levels

In older adults, correction of insufficiency in intakes of calcium and protein by consuming milk, yoghurt, and cheese does not appear to have any harmful effects on lipid profile, according to a study.

Researchers conducted a subgroup analysis of a 2-year cluster-randomised trial that involved 60 aged care homes in Australia. These homes were randomly allocated to the intervention (n=30) or the control group (n=30). Homes in the intervention group provided additional milk, yoghurt, and cheese on menus, while those in the control group maintained their usual menus.

The analysis included 159 residents in the intervention group and 86 residents in the control group. The median age of the entire cohort was 87.8 years, and 69 percent were female. Dietary intakes were evaluated using plate waste analysis. Fasting serum lipids were measured at baseline and 12 months. Data on cardiovascular disease diagnosis and use of relevant medications were collected from medical records. Outcome measures were serum total, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol, and ApoA-1 & B.

A more pronounced increase in daily dairy intake was observed in the intervention group, from 1.9 servings at baseline to 3.5 servings at month 12 (p<0.001). In the control group, on the other hand, daily dairy intake increased from 1.7 to 2.0 servings over 12 months (p=0.028).

In terms of lipid profile, the intervention and control groups had similar serum total/HDL cholesterol ratio, apoprotein B/apoprotein A-1 ratio, LDL cholesterol, non-HDL cholesterol, and triglyceride levels at 12 months.

The findings suggest that diets including milk, yoghurt, and cheese within recommended levels may be a suitable intervention for reducing the risk of falls and fractures and should be encouraged in older adults.