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Dairy products and cardiovascular disease
1Research Department of Human Nutrition, Center of Advanced Food Research, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark. tth@kvl.dk
Current Opinion in Lipidology
|January 13, 2006
Summary
Dairy products do not appear to increase coronary heart disease risk. Some fermented dairy may reduce hypertension, while cheese shows neutral effects on heart disease risk factors.
Area of Science:
- Cardiovascular disease research
- Nutritional epidemiology
- Dietary impact on health
Background:
- Conflicting evidence exists regarding dairy consumption and coronary heart disease (CHD) risk.
- Previous studies have yielded inconsistent results on the association between dairy intake and cardiovascular disease (CVD).
Purpose of the Study:
- To review recent observational and human intervention trial findings on dairy products and cardiovascular disease.
- To clarify the relationship between dairy consumption and heart health.
Main Methods:
- Systematic review of observational studies.
- Analysis of human intervention trials on dairy products and cardiovascular disease markers.
Main Results:
- Recent observational studies on dairy and milk show disagreement, potentially due to methodological issues.
- A beneficial association between dairy intake and metabolic syndrome was noted in some studies.
- Cheese consumption did not appear to increase plasma cholesterol, unlike butter.
- Fermented milk products, particularly those with Lactobacillus helveticus, may reduce hypertension due to bioactive peptides.
Conclusions:
- No strong evidence suggests dairy products increase CHD risk in healthy individuals when consumed in moderation.
- Further research is needed on dairy's role concerning sex and age, using novel risk markers.
- Specific fermented milks show promise for future hypertension prevention.
- The neutral effect of cheese on CHD risk factors warrants further investigation.
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