Effect of the Fat Component of Dairy Products in Cardiovascular Health, Vascular Structure and Function

Yu, Irene Ai-Ling García; Sánchez‐Aguadero, Natalia

doi:10.1016/b978-0-12-809762-5.00025-5

Cited by 2 publications

(3 citation statements)

References 58 publications

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“…Furthermore, no association between dairy product consumption and blood pressure, fasting plasma glucose and total cholesterol was observed [ 22 ]. However, this study was a cross-sectional study, thus it prevents the establishment of casual inference regarding dairy food intake on CVD health or risk [ 22 , 108 ].…”

Section: Saturated Fat Cholesterol and Dairy Productsmentioning

confidence: 99%

“…Arterial stiffness in an independent predictor of CVD events and mortality [ 117 , 118 ]. Aortic pulse wave velocity and augmentation index are used to determine alterations in vascular function, which are predictive of heart attack and stroke [ 108 , 116 , 118 ]. Evidence suggests that the intake of milk and dairy products has a positive impact on hypertension [ 118 ].…”

Section: Dairy Products and Cardiometabolic Healthmentioning

confidence: 99%

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Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

219

137

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Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

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Section: Saturated Fat Cholesterol and Dairy Productsmentioning

confidence: 99%

Section: Dairy Products and Cardiometabolic Healthmentioning

confidence: 99%

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

219

137

View full text Add to dashboard Cite

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“…On the other hand, low-fat dairy, cheese, and yogurt may contribute to the prevention of T2DM according to a meta-analysis of eight prospective studies (RR = 0.88, 95% CI = 0.84, 0.93 per 200 g/day) [74]. Thus, while advocated by some, current evidence does not suggest that high-fat dairy (such as whole milk) is superior to low-fat dairy in terms of disease risk [75].…”

Section: High Fat or Low Fat?mentioning

confidence: 99%

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

2018

Curr Atheroscler Rep

101

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Dairy composes about 10% of the calories in a typical American diet, about half of that coming from fluid milk, half coming from cheese, and small amounts from yogurt. Most meta-analyses report no or weak inverse association between dairy intake with cardiovascular disease and related intermediate outcomes. There is some suggestion that dairy consumption was inversely associated with stroke incidence and yogurt consumption was associated with lower risk of type 2 diabetes. Odd chain fatty acids (OCFAs) found primarily in dairy (15:0 and 17:0) appear to be inversely associated with cardiometabolic risk, but causation is uncertain. Substitution analyses based on prospective cohorts suggested that replacing dairy fat with vegetable fat or polyunsaturated fat was associated with significantly lower risk of cardiovascular disease. Current evidence suggests null or weak inverse association between consumption of dairy products and risk of cardiovascular disease. However, replacing dairy fat with polyunsaturated fat, especially from plant-based foods, may confer health benefits. More research is needed to examine health effects of different types of dairy products in diverse populations.

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Effect of the Fat Component of Dairy Products in Cardiovascular Health, Vascular Structure and Function

Cited by 2 publications

References 58 publications

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

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

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