Dairy Foods: Is Its Cardiovascular Risk Profile Changing?

Abstract

Purpose of ReviewThe majority of international advisories had included dairy food as undesirable within guidance to prevent cardiovascular disease (CVD) based on its high content of saturated fatty acids. Recent equivocal observational studies and greater understanding of the complex nature of dairy foods has led to reappraisal for some types of dairy foods.Recent Findings Current guidelines from major cardiovascular societies have differed; interpretation of major observational studies has been inconsistent. Apart from the adverse effect of butter, consumption of more complex dairy products notably fermented varieties, yogurt in particular appear to be inversely associated with outcomes of CVD and type 2 diabetes (T2D). Reduced fat in dairy food appears advantageous but is no longer a unanimous view although is preferred for people at increased CVD risk and dyslipidemia.Summary Changed evidence has led to new advice regarding consumption of some dairy foods. The apparent beneficial effects of cheese, fermented milk and yogurt allow for increased consumption of nutritious staple foods. Reduced fat yogurt may be desirable as part of diets for individuals with CVD or T2D.

Dairy foods and cardiometabolic diseases: an update and a reassessment of the impact of SFA

“…Such studies include a number (17,36,37) , which looked primarily at risk of CVD and other outcomes. In addition, two others (38,39) have published extensive reviews on the subject of dairy food consumption and human health.…”

“…The reasoning for recommending reduced dairy fat consumption relates to the long-held view that a high intake of SFA is a critical risk factor for CVD, mainly on the basis that SFA lead to increased blood TC and LDL-C which in turn results in the development of atherosclerosis. This apparently simple relationship is becoming increasingly questioned (39,(81)(82)(83) with recommendations that dietary guidelines should be food-based (82) . In the UK it is recommended that SFA intake should be no greater than 10 % total energy intake (84) although the UK National Diet and Nutrition Survey (85) clearly shows that on average, the population considerably exceeds the target.…”

Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?

“…More recent meta‐analyses, including the more valuable dose–response meta‐analyses, on consumption of dairy foods and primarily the risk of CVDs and type 2 diabetes include those of Guo et al ( 2017 ), Soedamah‐Muthu and de Goede ( 2018 ) and Soedamah‐Muthu and Guo ( 2020 ). Poppitt ( 2020 ) and Nestel and Mori ( 2022 ) have published extensive reviews on the subject of dairy food consumption and human health.…”

“…For a considerable length of time, a high intake of saturated fatty acids (SFA) has been identified as a critical risk factor for CVDs on the basis that it leads to increased blood low‐density lipoprotein cholesterol (LDL‐C) that in turn contributes to the development of atherosclerosis. This apparently simple model was discussed in an earlier contribution to this topic (Givens, 2017 ) and is becoming increasingly challenged (Astrup et al, 2019 , 2021 ; Krauss & Kris‐Etherton, 2020 ; Nestel & Mori, 2022 ). Despite recommendations that dietary guidelines should become food‐based rather than being nutrient‐specific (Astrup et al, 2020 ), many guidelines still impose a restriction on SFA intake.…”

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

“…Consumers are encouraged to consume lowfat or fat-free meals in balance and to moderate their consumption of full-fat dairy products due to their high saturated fatty acid content [23]. Hence, Labneh is a popular semi-solid fermented dairy product in the Middle East.…”