Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes

Abstract

The objective of this systematic review was to determine if dairy product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total dairy intake and hypertension risk and between low-fat dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total dairy, low-fat dairy, cheese, and fermented dairy and the risk of stroke; intakes of low-fat dairy and milk and the risk of hypertension; total dairy and milk consumption and the risk of MetS; and total dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total dairy, cheese, and yogurt and CVD risk; the consumption of any form of dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat dairy, cheese, yogurt, and fermented dairy and hypertension risk; and the consumption of regular- and high-fat dairy, milk, and fermented dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of low-fat with regular- and high-fat dairy on cardiovascular-related clinical outcomes in light of current recommendations to consume low-fat dairy.

Comprehensive Review of the Impact of Dairy Foods and Dairy Fat on Cardiometabolic Risk

“…To some extent, these results are consistent with large prospective cohort studies associating total dairy, low-fat dairy, cheese, and yogurt to a reduced risk of T2D, and total dairy and milk consumption to a reduced risk of MetS (54). Additional well-designed RCTs with long interventions are needed to confirm these effects from a cardiometabolic standpoint.…”

“…On the other hand, prolonged exposure to dairy in RCTs may induce favorable changes in glucose and insulin homeostasis, which would be consistent with epidemiologic data that related dairy intake to a reduced risk of T2D (54). The impact of dairy fat per se or of different dairy food matrices on insulin sensitivity has not been evaluated so far, to our knowledge.…”

“…In most cases, evidence points toward no effect of dairy consumption on such risk factors. Results from RCTs on lipid-related cardiometabolic disease risk factors are consistent with results from meta-analyses of prospective cohort studies, which suggest no detrimental association between dairy consumption and cardiovascular-related clinical outcomes (54). …”

“…Reconciling data from prospective cohort studies—which suggest that total dairy, low-fat dairy, and milk intake is associated with a reduced risk of hypertension (54)—with this apparent neutral effect of dairy intake based on data from RCTs is challenging. One potential explanation for such discrepant results is that dairy consumption may attenuate the unfavorable effects of other foods on BP over the long term, a phenomenon that cannot be appreciated in shorter-term RCTs.…”

Misvisende om kosthold i ny nasjonal retningslinje for forebygging av hjerte- og karsykdommer

“…For å gi en anbefaling bør denne vaere basert på dokumentasjon på overbevisende eller sannsynlige sammenhenger som er av en slik art at ny forskning trolig ikke vil endre konklusjonene betydelig 1,290 . Meieriprodukter er generelt naeringsrike og kan bidra positivt til kostholdets kvalitet 291 , men dokumentasjonen for en årsaks-sammenheng med hjerte-og karsykdommer og diabetes type 2 finnes foreløpig ikke for fete meieriprodukter 292 .…”