TY - JOUR
T1 - A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk
AU - German, J. Bruce
AU - Gibson, Robert A.
AU - Krauss, Ronald M.
AU - Nestel, Paul
AU - Lamarche, Benoît
AU - Van Staveren, Wija A.
AU - Steijns, Jan M.
AU - De Groot, Lisette C P G M
AU - Lock, Adam L.
AU - Destaillats, Frédéric
PY - 2009/6
Y1 - 2009/6
N2 - Background This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart disease (CHD) risk. Commodities and foods containing saturated fats are of particular focus as current public dietary recommendations are directed toward reducing the intake of saturated fats as a means to improve the overall health of the population. A conference of scientists from different perspectives of dietary fat and health was convened in order to consider the scientific basis for these recommendations. Aims This review and summary of the conference focus on four key areas related to the biology of dairy foods and fats and their potential impact on human health: (a) the effect of dairy foods on CVD in prospective cohort studies; (b) the impact of dairy fat on plasma lipid risk factors for CVD; (c) the effects of dairy fat on non-lipid risk factors for CVD; and (d) the role of dairy products as essential contributors of micronutrients in reference food patterns for the elderly. Conclusions Despite the contribution of dairy products to the saturated fatty acid composition of the diet, and given the diversity of dairy foods of widely differing composition, there is no clear evidence that dairy food consumption is consistently associated with a higher risk of CVD. Thus, recommendations to reduce dairy food consumption irrespective of the nature of the dairy product should be made with caution.
AB - Background This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart disease (CHD) risk. Commodities and foods containing saturated fats are of particular focus as current public dietary recommendations are directed toward reducing the intake of saturated fats as a means to improve the overall health of the population. A conference of scientists from different perspectives of dietary fat and health was convened in order to consider the scientific basis for these recommendations. Aims This review and summary of the conference focus on four key areas related to the biology of dairy foods and fats and their potential impact on human health: (a) the effect of dairy foods on CVD in prospective cohort studies; (b) the impact of dairy fat on plasma lipid risk factors for CVD; (c) the effects of dairy fat on non-lipid risk factors for CVD; and (d) the role of dairy products as essential contributors of micronutrients in reference food patterns for the elderly. Conclusions Despite the contribution of dairy products to the saturated fatty acid composition of the diet, and given the diversity of dairy foods of widely differing composition, there is no clear evidence that dairy food consumption is consistently associated with a higher risk of CVD. Thus, recommendations to reduce dairy food consumption irrespective of the nature of the dairy product should be made with caution.
KW - Cardiovascular disease risk
KW - Milk fat
KW - Saturated fatty acid
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U2 - 10.1007/s00394-009-0002-5
DO - 10.1007/s00394-009-0002-5
M3 - Article
C2 - 19259609
AN - SCOPUS:67650860201
VL - 48
SP - 191
EP - 203
JO - Zeitschrift fur Ernahrungswissenschaft
JF - Zeitschrift fur Ernahrungswissenschaft
SN - 1436-6207
IS - 4
ER -