scholarly journals New perspectives on dairy and cardiovascular health

2016 ◽  
Vol 75 (3) ◽  
pp. 247-258 ◽  
Author(s):  
Julie A. Lovegrove ◽  
Ditte A. Hobbs
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Saturated Fat ◽  
Fat Intake ◽  
Dietary Recommendations ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Dairy Consumption ◽  
Saturated Fat Intake ◽  
Milk And Dairy Products

CVD are the leading cause of mortality and morbidity worldwide. One of the key dietary recommendations for CVD prevention is reduction of saturated fat intake. Yet, despite milk and dairy foods contributing on average 27 % of saturated fat intake in the UK diet, evidence from prospective cohort studies does not support a detrimental effect of milk and dairy foods on risk of CVD. The present paper provides a brief overview of the role of milk and dairy products in the diets of UK adults, and will summarise the evidence in relation to the effects of milk and dairy consumption on CVD risk factors and mortality. The majority of prospective studies and meta-analyses examining the relationship between milk and dairy product consumption and risk of CVD show that milk and dairy products, excluding butter, are not associated with detrimental effects on CVD mortality or risk biomarkers that include serum LDL-cholesterol. In addition, there is increasing evidence that milk and dairy products are associated with lower blood pressure and arterial stiffness. These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.

Whole Milk and Full-Fat Dairy Products and Hypertensive Risks

2020 ◽  
Vol 16 ◽  
Author(s):  
Stephen J. Roy ◽  
Hirofumi Tanaka
Keyword(s):  
Cardiovascular Disease ◽  
Dairy Products ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Saturated Fat ◽  
Fat Intake ◽  
Low Fat ◽  
Cvd Risk ◽  
Dairy Consumption ◽  
Saturated Fat Intake

: Lifestyle modifications in the form of diet and exercise are generally a first-line approach to reduce hypertensive risk and overall cardiovascular disease (CVD) risk. Accumulating research evidence has revealed that consumption of non- and low-fat dairy products incorporated into the routine diet is an effective means to reduce elevated blood pressure and improve vascular functions. However, the idea of incorporating whole-fat or full-fat dairy products in the normal routine diet as a strategy to reduce CVD risk has been met with controversy. The aim of this review is to review both sides of the argument surrounding saturated fat intake and CVD risk from the standpoint of dairy intake. Throughout the review, we examined observational studies on relationships between CVD risk and dairy consumption, dietary intervention studies using non-fat and whole-fat dairy, and mechanistic studies investigating physiological mechanisms of saturated fat intake that may help to explain increases in cardiovascular disease risk. Currently available data have demonstrated that whole-fat dairy is unlikely to augment hypertensive risk when added to the normal routine diet but may negatively impact CVD risk. In conclusion, whole-fat dairy may not be a recommended alternative to non- or low-fat dairy products as a means to reduce hypertensive or overall CVD risk.

scholarly journals Dairy Foods, Obesity, and Metabolic Health: The Role of the Food Matrix Compared with Single Nutrients

2019 ◽  
Vol 10 (5) ◽  
pp. 917S-923S ◽  
Author(s):  
Dariush Mozaffarian
Keyword(s):  
Weight Gain ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Dairy Consumption ◽  
Reduced Fat ◽  
Total Fat ◽  
Fermented Dairy

ABSTRACT In the 20th century, scientific and geopolitical events led to the concept of food as a delivery system for calories and specific isolated nutrients. As a result, conventional dietary guidelines have focused on individual nutrients to maintain health and prevent disease. For dairy foods, this has led to general dietary recommendations to consume 2–3 daily servings of reduced-fat dairy foods, without regard to type (e.g., yogurt, cheese, milk), largely based on theorized benefits of isolated nutrients for bone health (e.g., calcium, vitamin D) and theorized harms of isolated nutrients for cardiovascular diseases (CVDs) and obesity (e.g., total fat, saturated fat, total calories). However, advances in nutrition science have demonstrated that foods represent complex matrices of nutrients, minerals, bioactives, food structures, and other factors (e.g., phoshopholipids, prebiotics, probiotics) with correspondingly complex effects on health and disease. The present evidence suggests that whole-fat dairy foods do not cause weight gain, that overall dairy consumption increases lean body mass and reduces body fat, that yogurt consumption and probiotics reduce weight gain, that fermented dairy consumption including cheese is linked to lower CVD risk, and that yogurt, cheese, and even dairy fat may protect against type 2 diabetes. Based on the current science, dairy consumption is part of a healthy diet, without strong evidence to favor reduced-fat products; while intakes of probiotic-containing unsweetened and fermented dairy products such as yogurt and cheese appear especially beneficial.

scholarly journals Dairy food products: good or bad for cardiometabolic disease?

2016 ◽  
Vol 29 (2) ◽  
pp. 249-267 ◽  
Author(s):  
Julie A. Lovegrove ◽  
D. Ian Givens
Keyword(s):  
Dairy Products ◽  
Disease Risk ◽  
Dairy Product ◽  
Saturated Fat ◽  
Current Evidence ◽  
Cardiometabolic Disease ◽  
Cvd Risk ◽  
Dairy Food ◽  
The Metabolic Syndrome ◽  
Milk And Dairy Products

AbstractPrevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.

scholarly journals Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults

2013 ◽  
Vol 110 (12) ◽  
pp. 2242-2249 ◽  
Author(s):  
Paul J. Nestel ◽  
Natalie Mellett ◽  
Suzana Pally ◽  
Gerard Wong ◽  
Chris K. Barlow ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Plasma Lipid ◽  
Lipid Classes ◽  
Low Fat ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Fermented Dairy Products ◽  
Obese Subjects ◽  
Fermented Dairy

The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

Abstract P348: The Effects of High Saturated Fat Intake on LDL and HDL Subclasses in Individuals with Atherogenic Dyslipidemia

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Sally Chiu ◽  
Ronald M Krauss
Keyword(s):  
Plasma Lipids ◽  
Hepatic Lipase ◽  
Saturated Fat ◽  
Atherogenic Dyslipidemia ◽  
Fat Intake ◽  
Cvd Risk ◽  
Apo B ◽  
Ldl Particles ◽  
Percent Increase ◽  
Saturated Fat Intake

Previous observations in normolipidemic individuals have indicated that the increase in LDL cholesterol (C) resulting from substitution of dietary saturated fat for carbohydrate or unsaturated fat is primarily due to higher plasma levels of large cholesterol-enriched LDL particles, with minimal effects on smaller LDL, as well as apolipoprotein (apo) B and total-C/HDL-C ratio. In the present study, we tested whether similar effects of saturated fat are observed in individuals with atherogenic dyslipidemia characterized by a preponderance of small LDL particles (LDL phenotype B). Fifty-three phenotype B participants consumed a baseline diet (55% carbohydrate, 15% protein, 30% fat, 8% saturated fat) for 3 weeks, after which they were randomized to either a moderate carbohydrate, high saturated fat diet (HSF; 39% carbohydrate, 25% protein, 36% fat, 18% saturated fat) or a moderate carbohydrate, low saturated fat diet (LSF; 37% carbohydrate, 25% protein, 37% fat, 9% saturated fat) for 3 weeks. The difference in saturated fat was derived primarily from dairy sources. Plasma lipids and lipoproteins were measured after the baseline and randomized diets. Compared to the LSF diet, participants who consumed the HSF diet had a greater percent increase in total-C (p<0.0001), LDL-C (p=0.0002), total-C/HDL-C ratio (p=0.0004) and apoB (p<0.0001) from the baseline diet, with no significant differences in HDL-C or apoAI. The HSF group had a greater percent increase in medium (p=0.05) and small (p=0.02) LDL particle concentrations from baseline compared to the LSF group, with no differences in large and very small LDL. There were also no significant differences in large and small HDL subclasses. The activities of both hepatic lipase (p=0.05) and cholesteryl ester transfer protein (p=0.04) were increased in the HSF group compared to the LSF group. Because medium and small LDL particles have been found to be more highly associated with CVD risk than larger LDL particles, the present results, in conjunction with our previous findings, suggest that adverse effects of very high saturated fat intake on CVD risk may be greater in phenotype B individuals than in those with normal lipoprotein profiles.

scholarly journals Consumption of dairy products and cardiovascular disease risk: results from the French prospective cohort NutriNet-Santé

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laury Sellem ◽  
Bernard Srour ◽  
Kim Jackson ◽  
Serge Hercberg ◽  
Pilar Galan ◽  
...  
Keyword(s):  
Dairy Products ◽  
Disease Risk ◽  
Dairy Product ◽  
Saturated Fat ◽  
Cvd Risk ◽  
Product Consumption ◽  
Dietary Records ◽  
Fermented Dairy Products ◽  
Disease Risks ◽  
Fermented Dairy

AbstractCurrent French National Health and Nutrition Plan (PNNS) recommends 2 servings of dairy products per day for adults. However, dairy contributes to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy product consumption and CVD risk remains unclear, with findings from recent prospective cohorts suggesting either null or inverse associations between dairy intake and CVD risk(1,2). This study aimed to investigate the associations between intakes of dairy products (overall and specific types) and CVD risk in a large cohort of French adults.This prospective study included self-selected participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Dietary data were collected every 6 months using 24 h-dietary records, averaged in daily intakes and coded as sex-specific quartiles. Dairy foods were classified according the PNNS dairy groups: milk, cheese, and yogurts (i.e. yogurts, curd cheese and petit-suisses). Total, fermented and low-fat dairy intakes were also investigated. CVD cases (n = 1,952) included cerebrovascular (i.e. stroke and transient ischemic attack, n = 878 cases) and coronary heart diseases (i.e. myocardial infarction, angina, acute coronary syndrome and angioplasty, n = 1,219 cases). Multivariable Cox models were performed to characterize associations and were adjusted for age, gender, without-alcohol energy intake, number of 24h-dietary records, smoking status, educational level, physical activity, BMI, alcohol intake and family history of CVD.This analysis included n = 104,805 French adults with a mean age 42.8 (SD 14.6) years and the mean number of dietary records per subject was 5.7 (SD 3.1). There was no association between total or specific dairy intakes and total CVD or coronary heart disease risks. However, consumption of fermented dairy, such as cheese and yogurts, was associated with a 19% reduction in the risk of cerebrovascular disease (HRQ4 vs. Q1 = 0.81 [0.66–0.98], p trend = 0.01).Despite being important dietary sources of saturated fat, dairy product consumption was not associated with total CVD or coronary heart disease risks in a large cohort of French adults. However, fermented dairy products may be associated with a lower risk of cerebrovascular diseases. Further observational and interventional studies may be needed to further assess the impact of dairy on CVD risk and to identify potential mechanisms underlying the beneficial effects of fermented dairy products on cerebrovascular disease risk.

scholarly journals Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university

2021 ◽  
Vol 12 (1) ◽  
pp. 162-174
Author(s):  
Mashallah Mohamed Abdul-Aziz ◽  
Aya Abdul-Salam Algomati ◽  
Timh Salem Alhasi ◽  
Mailud Saad El-Amari ◽  
Abdelmetalab Ferjani Tarhuni ◽  
...  
Keyword(s):  
Medical Students ◽  
Dairy Products ◽  
Dairy Product ◽  
Health Benefit ◽  
Normal Weight ◽  
Product Knowledge ◽  
Nutritional Knowledge ◽  
Poor Knowledge ◽  
Dairy Consumption ◽  
Milk And Dairy Products

Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and percentages according to the natural of data. Chi-square test was used at α< 0.05. Results: The result of present work revealed that milk was consumed by one serving a day (53%) (P< 0.05), and among types of milks, whole fat milk significantly consumed (P< 0.05). Our result also shown that dairy products were highly consumed by one serving/day. Furthermore, 65.2 % of the students drink milk with tea (P=0.000). Nutrition knowledge of milk and dairy products reported that students have good knowledge score for nutritional knowledge questions and poor knowledge scores for questions related to health benefit with exception question on oral health (P< 0.05). Even though, the nutritional status of the students reveals that they fall under normal weight categories. However there were abnormal low levels of Hb, vitamin D have been found and abnormal high levels of calcium among male students. Conclusion Dairy consumption among students was relatively higher with good nutritional knowledge of dairy and dairy products consumptions and poor knowledge regarding health benefit. The result of this study suggested that nutritional education program might be in great importance of dairy and dairy product knowledge and benefit. The data of this study needed to be validated in large samples.

scholarly journals Fat from dairy foods and ‘meat’ consumed within recommended levels is associated with favourable serum cholesterol levels in institutionalised older adults

2019 ◽  
Vol 8 ◽  
Author(s):  
Yusi Liu ◽  
Shirley Poon ◽  
Ego Seeman ◽  
David L. Hare ◽  
Minh Bui ◽  
...  
Keyword(s):  
Older Adults ◽  
Serum Cholesterol ◽  
Cardiovascular Health ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Fat Intake ◽  
Cvd Risk ◽  
Cholesterol Ratio ◽  
Dairy Foods ◽  
Cholesterol Levels

AbstractCVD is common in older adults. Consumption of ‘meat’ (beef, pork, lamb, game, poultry, seafood, eggs) and dairy foods (milk, cheese, yoghurt) is encouraged in older adults as these foods provide protein and nutrients such as essential fatty acids, Ca, Fe, Zn and vitamins A, D and B12 required for healthy ageing. However, these foods also contain saturated fats considered detrimental to cardiovascular health. To determine the effect of their consumption on CVD risk we assessed associations between fat intake from ‘meat’ and dairy foods and serum cholesterol levels in 226 aged-care residents (mean age 85·5 years, 70 % female). Dietary intake was determined over 2 d using visual estimation of plate waste. Fat content of foods was determined using nutrition analysis software (Xyris, Australia). Fasting serum total cholesterol (TC), LDL-cholesterol and HDL-cholesterol were measured, and the TC:HDL-cholesterol ratio calculated. Associations were determined using random-effect models adjusted for CVD risk factors using STATA/IC 13.0. Total fat and saturated fat from ‘meat’ and dairy foods were associated with higher serum HDL-cholesterol levels, and dairy fat intake and number of servings were associated with a lower TC:HDL-cholesterol ratio. Every 10 g higher intake of fat and saturated fat from dairy products, and each additional serving was associated with a −0·375 (95 % CI −0·574, −0·175; P = 0·0002), a −0·525 (95 % CI −0·834, −0·213; P = 0·001) and a −0·245 (95 % CI −0·458, −0·033; P = 0·024) lower TC:HDL-cholesterol ratio, respectively. Provision of dairy foods and ‘meat’ in recommended amounts to institutionalised older adults potentially improves intakes of key nutrients with limited detriment to cardiovascular health.

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