Dairy and Cardiovascular Disease: A Review of Recent Observational Research

Rice, Beth H.

doi:10.1007/s13668-014-0076-4

Cited by 48 publications

(35 citation statements)

References 33 publications

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“…Dairy products and a high intake of SF have been linked to an increased risk of CVD [52]. However, recent findings have indicated that the link between CVD and SF may be less straightforward than originally thought [27]; although studies on the relationship between total dairy consumption and CVD risk markers have reported inconsistent results, the review of the literature could point to a potentital protective effect of full-fat milk, cheese, and yogurt, while the data pertaining to dairy fat are inconclusive [53]. Thus, there is a need for research on the effect of individual dairy foods on CVD risk [27,53,54] as well as on the differential effects of the fermented dairy products and the milk from which they are obtained, since there can be variations in their nutrient content [55,56].…”

Section: Discussionmentioning

confidence: 99%

“…However, recent findings have indicated that the link between CVD and SF may be less straightforward than originally thought [27]; although studies on the relationship between total dairy consumption and CVD risk markers have reported inconsistent results, the review of the literature could point to a potentital protective effect of full-fat milk, cheese, and yogurt, while the data pertaining to dairy fat are inconclusive [53]. Thus, there is a need for research on the effect of individual dairy foods on CVD risk [27,53,54] as well as on the differential effects of the fermented dairy products and the milk from which they are obtained, since there can be variations in their nutrient content [55,56]. Therefore, we focused on the effect of yogurt fermented with conventional startes cultures ( L. bulgaricus , S. thermophilus ) produced from cow’s milk (the most commonly consumed), for which there is little evidence indicating that it lowers serum lipids [27], and of yogurts prepared using ewe’s milk because of their different nutrient content and lipid profile.…”

Section: Discussionmentioning

confidence: 99%

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Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe’s than for cow’s milk yogurt. n6-n3 ratio was lower in the ewe’s milk yogurt. In conclusion, yogurt intake, from ewe’s and cow’s milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe’s milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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“…Associations between dairy intake and different disease outcomes have been evaluated in several studies, but reported associations remain contradictory (2)(3)(4)(5)(6)(7)(8)(9)(10). The inconclusive evidence regarding the association between nonfermented milk, specifically, and mortality has been highlighted in a recent systematic review and meta-analysis by Larsson et al (3).…”

Section: Introductionmentioning

confidence: 99%

Nonfermented milk and other dairy products: associations with all-cause mortality,

Tognon¹,

Shungin

Lissner³

et al. 2017

The American Journal of Clinical Nutrition

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Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase LCT-13910 C/T single nucleotide polymorphism that is associated with lactose tolerance and milk intake. Results: High consumers of nonfermented milk ($2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk #1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium-and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the LCT-13910 C/T genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. Conclusions: In the present Swedish cohort study, intakes of nonfermented milk and butter are associated with higher all-cause mortality, and fermented milk and cheese intakes are associated with lower all-cause mortality. Residual confounding by lifestyle cannot be excluded, and Mendelian randomization needs to be examined in a larger sample.Am J Clin Nutr 2017;105:1502-11.

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“…Complex milk fatty acid chemistry and several minerals, such as calcium, magnesium, phosphorus, and potassium provided in relevant concentrations, have been proposed to be involved in the complex mechanism of dairy products and their support to reduce CVD risk [68]. Among the high number of different fatty acids in dairy products, trans-palmitoleic acid, stearic acid, lauric acid, myristic acid, and oleic acid have been associated with beneficial effects on blood lipids and serum lipoprotein levels [56].…”

Section: Cardiovascular Health Menaquinones and Fermented Dairy Promentioning

confidence: 99%

Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

Walther¹,

Chollet²

2017

Vitamin K2 - Vital for Health and Wellbeing

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Vitamin K2 is a collection of isoprenologues that mostly originate from bacterial synthesis, also called menaquinones (MKs). Multiple bacterial species used as starter cultures for food fermentation are known to synthesize MK. Therefore, fermented food is the best source of vitamin K2. In the Western diet, dairy products are one of the best known and most commonly consumed group of fermented products.Although intensive research on metabolism and the biological effect of vitamin K2 continues today, data about vitamin K2 production and content in foods remain scarce. Dietary recommendations are still based on the classic role of vitamin K as an enzyme cofactor for coagulation proteins and do not consider differences in bioavailability and bioactivity between the various MKs and the possibly higher requirements for health effects apart from coagulation, such as bone or cardiovascular health. Here, we provide a global view of foods rich in vitamin K2 and their interactions together with other nutrients in selected health effects such as bone and cardiovascular health.

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Dairy and Cardiovascular Disease: A Review of Recent Observational Research

Cited by 48 publications

References 33 publications

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Nonfermented milk and other dairy products: associations with all-cause mortality,

Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

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