Dairy Products, Dairy Fatty Acids, and the Prevention of Cardiometabolic Disease: a Review of Recent Evidence

Yu, Edward; Hu, Frank B.

doi:10.1007/s11883-018-0724-z

Cited by 101 publications

(86 citation statements)

References 77 publications

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“…The United States Department of Agriculture (USDA) currently recommends that Americans consume fat-free and low-fat dairy instead of high-fat alternatives, and mention that "increasing the proportion of fat-free milk consumed to meet dairy group recommendations would decrease the amounts of sodium, cholesterol, and saturated fatty acids". Current evidence of high-fat versus low-fat dairy is not conclusive, and further studies are needed in this regard [37].…”

Section: Discussionmentioning

confidence: 97%

The impact of probiotic yogurt consumption on lipid profiles in subjects with mild to moderate hypercholesterolemia: A systematic review and meta-analysis of randomized controlled trials

Pourrajab

Fatahi

Dehnad

et al. 2020

Nutrition, Metabolism and Cardiovascular Diseases

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Section: Discussionmentioning

confidence: 97%

The impact of probiotic yogurt consumption on lipid profiles in subjects with mild to moderate hypercholesterolemia: A systematic review and meta-analysis of randomized controlled trials

Pourrajab

Fatahi

Dehnad

et al. 2020

Nutrition, Metabolism and Cardiovascular Diseases

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“…A large body of literature documented the negative effects of saturated fatty acids on the development of CVD as reviewed by Yu and Hu 2018 [ 94 ]. Further, the American Heart Association reviewed the scientific evidence from prospective observational studies and randomized controlled trials and concluded that the replacement of dietary saturated fatty acids with polyunsaturated or monounsaturated fatty acids decreased the risk of CVD [ 95 ].…”

Section: Dietary Cholesterol Saturated Fat Trans Fatty Acids Anmentioning

confidence: 99%

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

2018

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Cardiovascular disease (CVD) is the leading cause of death in the United States. For years, dietary cholesterol was implicated in increasing blood cholesterol levels leading to the elevated risk of CVD. To date, extensive research did not show evidence to support a role of dietary cholesterol in the development of CVD. As a result, the 2015–2020 Dietary Guidelines for Americans removed the recommendations of restricting dietary cholesterol to 300 mg/day. This review summarizes the current literature regarding dietary cholesterol intake and CVD. It is worth noting that most foods that are rich in cholesterol are also high in saturated fatty acids and thus may increase the risk of CVD due to the saturated fatty acid content. The exceptions are eggs and shrimp. Considering that eggs are affordable and nutrient-dense food items, containing high-quality protein with minimal saturated fatty acids (1.56 gm/egg) and are rich in several micronutrients including vitamins and minerals, it would be worthwhile to include eggs in moderation as a part of a healthy eating pattern. This recommendation is particularly relevant when individual’s intakes of nutrients are suboptimal, or with limited income and food access, and to help ensure dietary intake of sufficient nutrients in growing children and older adults.

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“…2012). Furthermore, systematic reviews and meta‐analyses of prospective cohort studies on dairy consumption and cardiometabolic diseases suggest null or beneficial associations (Soedamah‐Muthu & de Goede 2018; Yu & Hu 2018).…”

Section: A Food‐based Approach and The Role Of The Food Matrixmentioning

confidence: 99%

The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?

Brouwer

2020

Nutrition Bulletin

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The role of saturated fat (SFA) in health is frequently debated. Guidelines from different countries are quite comparable, in that they generally advise people to avoid high intakes of SFA and to replace some saturated fats by cis unsaturated fats. A maximum level of intake of 10% energy of SFA (of total energy) is often advised as a guideline for the general population. This paper discusses issues around SFA and health including the pros and cons of randomised controlled trials with hard endpoints, prospective cohort studies and controlled dietary intervention studies with intermediate endpoints and risk markers, concluding that there is not a single kind of research study that will answer the question on whether intake of saturated fat influences health or not. However, taking all the evidence together suggests that replacing SFA by unsaturated fat, preferably polyunsaturated fat (PUFA), to an intake below 10% energy will favourably affect the risk of cardiovascular disease. It is important to take into account that the proposed changes should be implemented in an otherwise healthy and complete diet. To reach an intake of less than 10% energy from SFA without compromising on the quality of the total diet, the intake of fatty meat and baked goods such as cakes and pastries should be reduced and butter, lard and hard baking fats should be replaced by unsaturated oils and fat spreads made from them.

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Dairy Products, Dairy Fatty Acids, and the Prevention of Cardiometabolic Disease: a Review of Recent Evidence

Cited by 101 publications

References 77 publications

The impact of probiotic yogurt consumption on lipid profiles in subjects with mild to moderate hypercholesterolemia: A systematic review and meta-analysis of randomized controlled trials

The impact of probiotic yogurt consumption on lipid profiles in subjects with mild to moderate hypercholesterolemia: A systematic review and meta-analysis of randomized controlled trials

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?

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