Effect of consumption of whole milk and skim milk on blood lipid profiles in healthy men

Kristi A. Steinmetz, Marian T. Childs, Cheryl Stimson, Lawrence H. Kushi, Paul G. McGovern, John D. Potter, William K. Yamanaka

Research output: Contribution to journalArticlepeer-review

66 Scopus citations


A controlled crossover feeding study was conducted in eight males aged 20- 36 y to compare the effects of skim milk and whole milk on blood lipids. For 6-wk diet periods, 236 mL/4191 kJ of skim or whole milk was consumed with a background diet designed according to the American Heart Association recommendations. Plasma lipids were analyzed at baseline and at 3 and 6 wk. After 6 wk, the mean total cholesterol concentration was 4.47 mmol/L with skim milk and 4.80 mmol/L with whole milk (P ≤ 0.001); mean low-density- lipoprotein-cholesterol concentrations were 2.64 and 2.96 mmol/L, respectively (P ≤ 0.001). Mean apolipoprotein B decreased with skim milk and increased with whole milk (P ≤ 0.05). No statistically significant differences were observed for plasma high-density lipoprotein-cholesterol, triglyceride, apolipoprotein A-I, or fatty acids. Substitution of skim milk for whole milk may decrease the risk of coronary heart disease.

Original languageEnglish (US)
Pages (from-to)612-618
Number of pages7
JournalAmerican Journal of Clinical Nutrition
Issue number3
StatePublished - Mar 1994
Externally publishedYes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science


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