Dairy fats and health

2020 ◽  
pp. 29-49
Author(s):  
D. Ian Givens ◽  
Julie A. Lovegrove
Keyword(s):  
Dairy Fats

scholarly journals Dairy Fat and Cardiovascular Health

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 838 ◽  
Author(s):  
Esther Sendra
Keyword(s):  
Blood Pressure ◽  
Serum Cholesterol ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Bioactive Lipids ◽  
Dairy Food ◽  
Dairy Foods ◽  
Dairy Fat ◽  
Dairy Fats

Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods, current knowledge points to the more appropriate recommendation of moderate consumption of full-fat dairy foods within a healthy lifestyle. Fermented dairy products seem to be the best option as a source of nutrients and cardiovascular health benefits. Previous recommendations were based on cholesterol, saturated fat, and caloric contents, in dairy fat, and their potential impact on serum cholesterol, fasting sugar levels, and blood pressure. However, experimental data point to a more complex scenario in which other actors may play major roles: calcium, bioactive lipids and peptides, and even the food-matrix effect from the dairy food side, and human genetics and environmental factors all impact dairy food-related health issues. Furthermore, cardiovascular health does not rely solely on serum cholesterol levels and blood pressure but also on inflammatory biomarkers. At present, little is known on the true mechanisms underlying the cardioprotective mechanism of dairy fats, and further research in needed to elucidate them.

Furness’s First Farmers: Evidence of Early Neolithic Settlement and Dairying in Cumbria

2020 ◽  
Vol 86 ◽  
pp. 165-198
Author(s):  
Gav Robinson ◽  
Matthew Town ◽  
Torben Bjarke Ballin ◽  
Ann Clarke ◽  
Julie Dunne ◽  
...  
Keyword(s):  
Bronze Age ◽  
Lipid Analysis ◽  
Early Neolithic ◽  
Hazelnut Shell ◽  
Surrounding Landscape ◽  
Post Hole ◽  
Dairy Fats ◽  
Polished Stone Axes ◽  
Insight Into ◽  
Burnt Bone

In 2015, excavations at Stainton Quarry, Furness, Cumbria, recovered remains that provide a unique insight into Early Neolithic farming in the vicinity. Five pits, a post-hole, and deposits within a tree-throw and three crevices in a limestone outcrop were investigated. The latter deposits yielded potentially the largest assemblage of Carinated Bowl fragments yet recovered in Cumbria. Lipid analysis identified dairy fats within nine of these sherds. This was consistent with previous larger studies but represents the first evidence that dairying was an important component of Early Neolithic subsistence strategies in Cumbria. In addition, two deliberately broken polished stone axes, an Arran pitchstone core, a small number of flint tools and debitage, and a tuff flake were retrieved. The site also produced moderate amounts of charred grain, hazelnut shell, charcoal, and burnt bone. Most of the charred grain came from an Early Neolithic pit and potentially comprises the largest assemblage of such material recovered from Cumbria to date. Radiocarbon dating indicated activity sometime during the 40th–35th centuries cal bc as well as an earlier presence during the 46th–45th centuries. Later activity during the Chalcolithic and the Early Bronze Age was also demonstrated. The dense concentration of material and the fragmentary and abraded nature of the pottery suggested redeposition from an above-ground midden. Furthermore, the data recovered during the investigation has wider implications regarding the nature and use of the surrounding landscape during the Early Neolithic and suggests higher levels of settlement permanence, greater reliance on domesticated resources, and a possible different topographical focus for settlement than currently proposed.

Abstract MP004: Dietary Intakes of Saturated Fat and Cardiovascular Disease: Results from the Multi-Ethnic Study of Atherosclerosis

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Marcia Otto ◽  
David R Jacobs ◽  
Dariush Mozaffarian ◽  
Daan Kromhout ◽  
Alain G Bertoni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Food Sources ◽  
Dietary Intakes ◽  
Cvd Risk ◽  
Ethnic Study ◽  
Fat Consumption ◽  
Underlying Mechanisms ◽  
Dairy Fats

Background: Prospective studies have shown generally null associations between overall saturated fat consumption and CVD events. Understanding whether food sources of saturated fatty acids (SF) influence these relationships may help explain inconsistencies and provide insights as to underlying mechanisms. Objective and Hypothesis: We investigated associations between SF consumption from different major dietary sources (SF from each of meat, dairy, fats/oils, and plants) and CVD incidence in the Multi-Ethnic Study of Atherosclerosis (MESA). We hypothesized that associations between SF and CVD incidence would be influenced by the food sources delivering SF. Methods: Participants 45–84 years of age at baseline (n = 5,209) were followed between 2000 and 2007. Dietary intake was assessed using a 120-item food frequency questionnaire. Cox proportional hazard models were used to estimate hazard ratios (HR) and 95% CIs for incident CVD (275 cases) across categories of energy-adjusted intakes of SF by food source. Energy density substitution models were used to estimate the effect of substituting a percentage of energy intake from a specific SF source for the same amount of SF from another source. All models were adjusted for demographics, behavioral and dietary confounders such as intakes of fruit and vegetables, fiber, trans-fat and PUFA. Results: After multivariable adjustment, each 1-g greater intake of meat SF corresponded to 5% higher risk of CVD (HR [CI] per 1-g: 1.05 [1.01– 1.10]). In contrast, each 1-g greater intake of dairy SF intake corresponded to 4% lower risk of CVD (HR [CI] per 1-g: 0.96 [0.93– 0.99]). Substituting 1% of energy from meat SF with energy from dairy SF was associated with a 14% reduction in CVD risk (HR [CI]: 0.86 [0.78–0.95]). The replacements of energy from meat SF with fats/oils SF or with plant SF did not show statistically significant impacts on relative estimates of CVD risk (HR [CI]: 0.93 [0.83–1.05] and 0.93 [0.59 to 1.46], respectively), and neither intake of fats/oils SF nor intake of plant SF was independently associated with CVD risk. Conclusion: These findings suggest that associations between SF and CVD may depend on known differences in type of saturated fatty acids contained in specific food sources or other non-SF constituents in these sources.

The flavors of dairy fats—A review

1971 ◽  
Vol 48 (11) ◽  
pp. 702-710 ◽  
Author(s):  
D. A. Forss
Keyword(s):  
Dairy Fats

scholarly journals Obesity Modifies the Relations Between Serum Markers of Dairy Fats and Inflammation and Oxidative Stress Among Adolescents

Obesity ◽  
2011 ◽  
Vol 19 (12) ◽  
pp. 2404-2410 ◽  
Author(s):  
Huifen Wang ◽  
Lyn M. Steffen ◽  
Bengt Vessby ◽  
Samar Basu ◽  
Julia Steinberger ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Serum Markers ◽  
Dairy Fats ◽  
And Oxidative Stress

Food safety and quality issues of dairy fats

2014 ◽  
pp. 289-325
Author(s):  
Upuli Wijewardene ◽  
H.M. Premlal Ranjith
Keyword(s):  
Food Safety ◽  
Quality Issues ◽  
Dairy Fats ◽  
Food Safety And Quality

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

Foods ◽  
2018 ◽  
Vol 7 (3) ◽  
pp. 29 ◽  
Author(s):  
Ronan Lordan ◽  
Alexandros Tsoupras ◽  
Bhaskar Mitra ◽  
Ioannis Zabetakis
Keyword(s):  
Cardiovascular Diseases ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Dairy Product ◽  
Scientific Data ◽  
Dietary Guidelines ◽  
Dairy Consumption ◽  
Increased Risk ◽  
Dairy Fats ◽  
Neutral Effect

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.

Introduction to the Proceedings of the Symposium “Scientific Update on Dairy Fats and Cardiovascular Diseases”

2008 ◽  
Vol 27 (6) ◽  
pp. 720S-722S ◽  
Author(s):  
Adam L. Lock ◽  
Frédéric Destaillats ◽  
Jana Kraft ◽  
J. Bruce German
Keyword(s):  
Cardiovascular Diseases ◽  
Dairy Fats
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