Dairy cholesterol content

Reliable data on the cholesterol content of dairy products, lacking in the past, are now available (LaCroix et al 1973). The amount in whole milk fat was 13.49 1.01 mg per 100 g milk which contained 3.47 0.74 g of fat. Data were obtained from 27 kinds of products, and from these an equation was derived for estimating the cholesterol content of dairy products with fat contents greater than those of whole milk. It is obvious that more fat is accompanied by more cholesterol, e.g., Cheddar cheese contains 102 mg/100 g, an approximate 8fold increase over whole milk. 

Dairy foods are not particularly high in either total fat or cholesterol (Renner 1983). Moreover, a wide variety of dairy foods of varied fat and cholesterol content is available to meet consumer needs (Renner 1983). For example, individuals on fat-restricted diets can choose from such lowfat dairy foods as 2% milk, 1% milk, skim milk, lowfat yogurt,... 

A reversed-phase HPLC method was used for determination of cholesterol in dairy products, it evaluated that a more complete evaluation of cholesterol contents in dairy products is necessary when the vegetables and fruits are present. 

The cholesterol content, expressed as mg/g fat, of dairy products varies considerably (Table 1.15). Cholesterol values for skim milk ( 44 mg/g fat) and buttermilk ( 8.5 mg/g fat) are much higher than the normal value of... 

Table 1.15. Cholesterol content of different dairy productsa...

A practical observation is that the drug levels detected in the edible tissues and in the milk in food-producing animals produce no biological effects to the animal itself This even includes animals that are treated for long periods of their life, such as dairy cows. However, some alarmists would have one believe that if people ate meat from these same animals, some adverse effect might occur to them. I can assure you that I do not lose sleep over this risk. I would limit my consumption of meat and milk because of its fat and cholesterol content, not because of any drug or chemical residues. Bacterial contamination of certain meat products is a much more substantial and real threat to our safe-... 

The food producing industry has responded to consumer demand for foods with lower fat content (Table 1). Foods with low or no cholesterol claims leaped 78% from 1980 to 1990, in spite of the fact that many of the principal food producers reduced the amount of new product introductions during 1989 and 1990 (7). Table 2 indicates the change in the market for various food industry segments, especially those suspected as fat problem generators, including dairy and meat foods. Many low fat and low cholesterol foods were created by a dding claims to food that have always been low in fat and/or cholesterol. 

Bachman, K. C. and Wilcox, C. J. 1976. Factors that influence milk cholesterol and lipid phosphorus Content and distribution. J. Dairy Sci. 59, 1381-1387. 

Cheese, for example, has been demonstrated in clinical trials to have a smaller effect in raising LDL-cholesterol in comparison to butter and even milk (Tholstrup et al., 2004). Cheese is unique from other dairy products due to its physical structure, whereby its fat content is encapsulated within a casein structure (Fellows, 2000). 

Patton, S., Long, C., Sokka, T. 1980. Effect of storing milk on cholesterol and phospholipid content of skim milk.. / Dairy Sci. 63, 697-700. 

Stanton, C., Devery, R. 2002. Formation and content of cholesterol oxidation products in milk and dairy products. In Cholsterol and Phytosterol Oxidation Products Analysis,... 

Plants contain no cholesterol. In animals cholesterol synthesis occurs in many cells, but most cholesterol synthesis occurs in the fiver. Food products from animals contain cholesterol, and the average adult consumes around 450 milfigrams (0.016 ounces) per day. Dairy products and egg yolks are particularly rich in cholesterol. Diets low in fat content and high in vegetables, especially those containing polyimsaturated lipids, can help to lower plasma cholesterol levels. Many physicians recommend that their patients try to maintain cholesterol levels below 200 milfigrams per deciliter. 

The American Institute for Cancer Research (AlCR) has recommended that we increase the fiber and starch content of our diets by adding more vegetables, fruits, and whole grains as well as foods with low levels of fat and cholesterol such as fish, poultry, lean meats, and low-fat dairy products. The AlCR has also suggested that we limit our intake of foods high in fat and cholesterol such as eggs, nuts, fatty or organ meats, cheeses, butter, and coconut and palm oil. 

In conclusion, at present, effective nutritional strategies based on dietary hpid supplementation of small ruminants allow to obtain levels of enrichment of CLA, VAand LNAhigher than 2.5%, 5% and 1.5% of milk fat, respectively, without any negative influence on milk yield and composition. However, in several studies a concomitant increase of tram Cl 8 1 isomer other than VA was observed. Because of the negative effect of trans FA on serum LDL cholesterol the total content of these FA in the enriched cheese should be carefully considered in the overall evaluation of the nutritional properties of this dairy product. Finally, specific clinical studies are needed in order to provide the scientific evidences that enriched dairy products may be beneficial to human health. 

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