Dairy consumption led to lower triglyceride levels but had no impact on total cholesterol and high-density lipoprotein cholesterol (HDL-C), while fruit and vegetable intake had no impact on overall blood lipid levels, revealed a cross sectional study in Iran.
“Based on our findings, we observed an inverse association between dairy consumption and serum triglyceride levels.
“However, no association was found between FV consumption or dairy intake and lipid profiles such as TC and HDL-C,” wrote researchers in BMC Research Notes.
These findings are significant as dyslipidemia – or unhealthy fat levels in the blood – is a major risk factor for cardiovascular diseases, which are prevalent in Iran.
Managing dyslipidemia
Traditional interventions for managing dyslipidemia include increasing intake of fruits and vegetables, which can influence lipid profiles through various mechanisms.
For instance, dietary fibres bind cholesterol and bile acids, preventing their absorption into the bloodstream. Regular consumption of fruits and vegetables can thus help to regulate blood lipid levels and reduce the risk of metabolic issues such as cardiovascular diseases and diabetes.
Recently, there is rising interest in dairy products, which may reduce the risk of dyslipidemia due to their bioactive compounds, including linoleic acid, protein, medium-chain fatty acids, vitamin D, and calcium.
For example, higher calcium levels within cells can promote the breakdown of fat and inhibit the synthesis of fatty acids, potentially leading to a reduction in triglyceride storage.
However, there are conflicting study results regarding the impact of fruit, vegetable, and dairy intake on lipid profiles. Researchers therefore aim to seek clarity on this topic.
The study
This is a cross sectional study where 19,868 participants aged 25 and older were recruited from rural and urban areas across 30 Iranian provinces.
Participants completed the World Health Organization (WHO)-based STEPwise approach to surveillance (STEPs) questionnaire.
The questionnaire assessed socio-demographic characteristics, medical risk factors, and lifestyle habits such as nutrition intake and physical activity.
Researchers defined one serving of daily intake as one cup or 150g of diced or medium-sized fruit, 75g or one cup of raw or half a cup of cooked vegetables, and one cup of dairy.
Dairy consumption reduced triglyceride levels
Researchers found that the odds of abnormal triglyceride levels decreased with the consumption of one serving and two servings of dairy products.
The consumption of one and two servings of dairy products was associated with a 10% and 13% reduction in serum triglycerides, respectively.
This indicated that those who consumed one or two servings of dairy had a slightly lower risk of having high triglycerides.
However, no significant association was observed between dairy product intake and the other lipid variables – there was no reduction in total cholesterol, LDL-C, and HDL-C.
Fruit and vegetable consumption had no significant impact on blood lipid levels
The findings revealed no significant association between fruit and vegetable consumption and lipid profiles.
For example, 2 servings of vegetables was linked to a 2% reduction in serum triglycerides and did not reduce total cholesterol.
Fruit intake of 1–2 servings did not have an impact on triglyceride levels, and was associated with 2% decrease in HDL-C levels – these did not significantly lower the odd ratios for blood lipid levels in general.
However, researchers pointed out that fruit and vegetable intake can affect lipid profiles through other ways.
For example, FV consumption is effective in controlling weight and, subsequently, lipid profiles due to their low-fat content, reduced eating rate, and low energy density.
Also, antioxidants in the blood and organs are often reduced in chronic conditions like hyperlipidemia. In such cases, antioxidant intake can effectively normalise both lipid profiles and blood antioxidant levels.
The findings of this study revealed that most participants consume less than one serving of fruit (150 g) and fewer than two servings of vegetables (75 g per serving).
The daily consumption of FVs among Iranians is comparatively lower than that in other populations, which need to change since there are scientifically proven benefits of fruit and vegetable intake, said researchers.
“As noted, our study found no association between FV consumption and lipid profiles,” concluded researchers.
They added: “[But] the odds of abnormal triglyceride levels decreased with the consumption of one serving and two servings of dairy products.”
However, as this cross sectional study captures data at a single point in time, it is unclear whether dietary intake influenced lipid levels or if individuals with certain lipid profiles adjusted their diet. Without tracking changes over time, researchers cannot establish a cause-and-effect relationship.
Therefore, further studies are needed to confirm these findings. Also, longitudinal and intervention studies are required to better understand the mechanisms through which different fruits, vegetables, and dairy products affect lipid profiles, said researchers.
Source: BMC Research Notes
DOI: https://doi.org/10.1186/s13104-025-07132-3
“The relationship between the intake of fruits, vegetables, and dairy products and dyslipidemia in STEPs study”
Authors: Mehran Nouri, Zohreh Ebrahimi et al.
