Dairy Consumption and Metabolic Health

Abstract

Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes contribute essential nutrients across all stages of the life cycle. Since then, seminal studies recommendations with respect to intake of saturated fat have been consistent and clear; limit total fat intake to 30% or less total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total dairy intake and also at a food level, with mixed findings to date, but suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same good group such as dairy. Milk and dairy foods contain a range of nutrients and bioactive components in different levels, housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the ‘food matrix effect’ which has been well documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This review examines the current evidence from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings.

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

“…2018), with strong evidence from dietary intervention trials for cheese as having either neutral or beneficial CVD impact (Timon et␣al . 2020). It is hypothesised that other components/nutrients present in the cheese matrix, such as protein, peptides, phospholipids derived from milk fat globule membrane, calcium and phosphorous, are likely to influence the absorption of SFAs in the human body (Thorning et␣al .…”

“…For a recent review of these effects from association studies and randomised controlled trials, examining the individual products milk, cheese and yoghurt, please see Timon et␣al . (2020).…”

Are there any concerns about dairy food consumption and cardiovascular health?

“…Dairy products possess lipids (including branched-chain fatty acids) with anti-inflammatory activities as demonstrated in various in vitro studies (Taormina et al 2020). This hypothesis is valued by evidence from several intervention trials showing that dairy products have neutral or positive effects on inflammatory markers (including TNF-a, IL-6, IL-13, MCP-1 and VCAM-1) in both healthy and diseased individuals (Timon et al 2020).…”

A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

“…Dietary vitamin K2 (especially MK-7, MK-8 and MK-9) has been shown to protect against coronary heart disease (Gast et al 2009), and thus, it is reasonable to hypothesise that vitamin K2 also plays an important role in the observed dairy matrix effects on CVD. A number of recent reviews highlight the need to understand the interaction of vitamin K2, food structure and other chemical components to fully elucidate dairy matrix effects on health (Timon et al 2020;Feeney et al 2021).…”

“…A number of recent reviews highlight the need to understand the interaction of vitamin K2, food structure and other chemical components to fully elucidate dairy matrix effects on health (Timon et al . 2020; Feeney et al . 2021).…”