Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Giosuè, Annalisa; Calabrese, Ilaria; Vitale, Marilena; Riccardi, Gabriele; Vaccaro, Olga

doi:10.3390/nu14040831

Cited by 44 publications

(17 citation statements)

References 85 publications

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“…This difference between North Europe and low-middle countries might be partly due to higher milk consumption in North Europe (non-fermented milk mean: 278 g/day in the MDCS) compared with lowmiddle countries (milk mean: <100 g/day) [10]. Furthermore, in line with previous studies [41], the current study indicated inverse associations of fermented milk intake with incident CVD and CVD mortality. These findings further highlight that non-fermented milk and fermented milk may have distinct associations with the risk of CVD events.…”

Section: Discussionsupporting

confidence: 89%

Milk intake, lactase persistence genotype, plasma proteins and risks of cardiovascular events in the Swedish general population

Zhang

Engström

et al. 2023

Eur J Epidemiol

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To investigate the associations of milk intake (non-fermented and fermented milk), lactase persistence (LCT-13910 C/T) genotype (a proxy for long-term non-fermented milk intake), and gene-milk interaction with risks of cardiovascular disease (CVD) and CVD mortality. Also, to identify the CVD-related plasma proteins and lipoprotein subfractions associated with milk intake and LCT-13910 C/T genotype. The prospective cohort study included 20,499 participants who were followed up for a mean of 21 years. Dietary intake was assessed using a modified diet history method. Cox proportional hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs). After adjusting for sociodemographic and lifestyle factors, higher non-fermented milk intake was significantly associated with higher risks of coronary heart disease (CHD) and CVD mortality, whereas higher fermented milk intake was significantly associated with lower risks of CVD and CVD mortality. The genotype associated with higher milk (mainly non-fermented) intake was positively associated with CHD (CT/TT vs. CC HR = 1.27; 95% CI: 1.03, 1.55) and CVD (HR = 1.22; 95% CI: 1.05, 1.42). The association between rs4988235 genotype and CVD mortality was stronger in participants with higher milk intake than among participants with lower intake (P for interaction < 0.05). Furthermore, leptin, HDL, and large HDL were associated with non-fermented milk intake, while no plasma proteins or lipoprotein subfractions associated with fermented milk intake and LCT-13910 C/T genotype were identified. In conclusion, non-fermented milk intake was associated with higher risks of CHD and CVD mortality, as well as leptin and HDL, whereas fermented milk intake was associated with lower risks of CVD and CVD mortality.

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Section: Discussionsupporting

confidence: 89%

Milk intake, lactase persistence genotype, plasma proteins and risks of cardiovascular events in the Swedish general population

Zhang

Engström

et al. 2023

Eur J Epidemiol

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“…Their findings indicated that healthier plant-based diets are associated with a lower incidence of hypertension and type-2 diabetes, especially among those with a family history of the disease [ 6 ]. Moreover, in this Special Issue, under the area of diet and disease risk, is a systematic review written by Giosue and colleagues [ 7 ]. These researchers evaluated published studies that examine dairy product consumption and disease risk with a focus on cardiovascular disease, while also addressing its association with factors that contribute to disease risks such as body weight, fasting blood glucose, glycated hemoglobin, blood pressure, and inflammation to name a few.…”

mentioning

confidence: 99%

The Role of Nutrition in Chronic Disease

Gropper

2023

Nutrients

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“…Several health benefits have been related to yogurt consumption, including strengthening the immune system, improvement of the digestive function, and protection against colon cancer and Helicobacter pylori infection [ 5 ]. Moreover, diverse in vivo studies have suggested that yogurt consumption may have some protective effects against the onset of chronic diseases, especially cardiovascular diseases [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

et al. 2022

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Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.

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Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Cited by 44 publications

References 85 publications

Milk intake, lactase persistence genotype, plasma proteins and risks of cardiovascular events in the Swedish general population

Milk intake, lactase persistence genotype, plasma proteins and risks of cardiovascular events in the Swedish general population

The Role of Nutrition in Chronic Disease

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

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