Cheese and Cardiovascular Disease Risk: A Review of the Evidence and Discussion of Possible Mechanisms

• Published in: Critical reviews in food science and nutrition Vol. 56; no. 8; pp. 1389 - 1403
• Main Authors: Hjerpsted, Julie, Tholstrup, Tine
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 10.06.2016; Taylor & Francis Ltd
• Subjects: Biomarkers - blood; butter; calcium; Calcium, Dietary - analysis; Cardiovascular disease; Cardiovascular Diseases; Case studies; Case-Control Studies; Cheese; Cheese - adverse effects; Cheese - analysis; cheeses; Cholesterol; Cholesterol - analysis; Cross-Sectional Studies; Dairy; dairy consumption; Dairy products; Diet; Dietary Fats; Dietary Proteins - analysis; fat; fat intake; fatty acid composition; Fatty Acids - analysis; Female; Fermentation; Health risks; Humans; Male; men; Middle Aged; Prospective Studies; protein; Risk Factors; risk reduction; Sex Factors; women; Dairy; fat; cholesterol; fermentation; calcium; protein

Currently, the effect of dairy products on cardiovascular risk is a topic much debated and with conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting...