Potential Cardiometabolic Health Benefits of Full-Fat Dairy: The Evidence Base

Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce putatively beneficial nutrients per serving, including calcium, vitamin D, and potassium. Additionally, links between saturated fat and dietary chol...

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Published inAdvances in nutrition (Bethesda, Md.) Vol. 11; no. 3; pp. 533 - 547
Main Authors Hirahatake, Kristin M, Astrup, Arne, Hill, James O, Slavin, Joanne L, Allison, David B, Maki, Kevin C
Format Journal Article
LanguageEnglish
Published United States Elsevier Inc 01.05.2020
Oxford University Press
Subjects
Animals
cardiometabolic health
cardiovascular disease
Cardiovascular Diseases - etiology
Cardiovascular Diseases - prevention & control
dairy
Dairy Products
diabetes
Diabetes Mellitus, Type 2 - prevention & control
Dietary Fats
food matrix
Humans
Nutrition Policy
Prospective Studies
Review
Risk Factors
cardiovascular disease
cardiometabolic health
diabetes
dairy
food matrix
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Abstract Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce putatively beneficial nutrients per serving, including calcium, vitamin D, and potassium. Additionally, links between saturated fat and dietary cholesterol intakes with cardiovascular disease risk have helped to sustain the view that low-fat dairy foods should be recommended. Emerging evidence shows that the consumption of full-fat dairy foods has a neutral or inverse association with adverse cardiometabolic health outcomes, including atherosclerotic cardiovascular disease, type 2 diabetes, and associated risk factors. Thus, although low-fat dairy is a practical, practice-based recommendation, its superiority compared with full-fat dairy is not obviously supported by results from recent prospective cohort studies or intervention trials. To evaluate the emerging science on full-fat dairy, a group of nutrition experts convened to summarize and discuss the scientific evidence regarding the health effects of consuming full-fat dairy foods. Future studies should focus on full-fat dairy foods (milk, yogurt, and cheese) in the context of recommended dietary patterns and consider meal composition and metabolic phenotype in assessing the relation between full-fat dairy consumption and cardiometabolic health.
AbstractList Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce putatively beneficial nutrients per serving, including calcium, vitamin D, and potassium. Additionally, links between saturated fat and dietary cholesterol intakes with cardiovascular disease risk have helped to sustain the view that low-fat dairy foods should be recommended. Emerging evidence shows that the consumption of full-fat dairy foods has a neutral or inverse association with adverse cardiometabolic health outcomes, including atherosclerotic cardiovascular disease, type 2 diabetes, and associated risk factors. Thus, although low-fat dairy is a practical, practice-based recommendation, its superiority compared with full-fat dairy is not obviously supported by results from recent prospective cohort studies or intervention trials. To evaluate the emerging science on full-fat dairy, a group of nutrition experts convened to summarize and discuss the scientific evidence regarding the health effects of consuming full-fat dairy foods. Future studies should focus on full-fat dairy foods (milk, yogurt, and cheese) in the context of recommended dietary patterns and consider meal composition and metabolic phenotype in assessing the relation between full-fat dairy consumption and cardiometabolic health.
ABSTRACT Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce putatively beneficial nutrients per serving, including calcium, vitamin D, and potassium. Additionally, links between saturated fat and dietary cholesterol intakes with cardiovascular disease risk have helped to sustain the view that low-fat dairy foods should be recommended. Emerging evidence shows that the consumption of full-fat dairy foods has a neutral or inverse association with adverse cardiometabolic health outcomes, including atherosclerotic cardiovascular disease, type 2 diabetes, and associated risk factors. Thus, although low-fat dairy is a practical, practice-based recommendation, its superiority compared with full-fat dairy is not obviously supported by results from recent prospective cohort studies or intervention trials. To evaluate the emerging science on full-fat dairy, a group of nutrition experts convened to summarize and discuss the scientific evidence regarding the health effects of consuming full-fat dairy foods. Future studies should focus on full-fat dairy foods (milk, yogurt, and cheese) in the context of recommended dietary patterns and consider meal composition and metabolic phenotype in assessing the relation between full-fat dairy consumption and cardiometabolic health.
Author Hirahatake, Kristin M
Maki, Kevin C
Allison, David B
Astrup, Arne
Hill, James O
Slavin, Joanne L
AuthorAffiliation 3 Center for Human Nutrition, University of Colorado School of Medicine , Denver, CO, USA
7 Midwest Biomedical Research, Center for Metabolic and Cardiovascular Health , Addison, IL, USA
1 Department of Epidemiology, College of Health Sciences, University of California , Irvine, Irvine, CA, USA
2 Department of Nutrition, Exercise, and Sports, Copenhagen University , Copenhagen, Denmark
5 School of Public Health, Indiana University , Bloomington, IN, USA
4 Department of Food Science and Nutrition, University of Minnesota , St Paul, MN, USA
6 Department of Applied Health Science, School of Public Health, Indiana University , Bloomington, IN, USA
AuthorAffiliation_xml – name: 7 Midwest Biomedical Research, Center for Metabolic and Cardiovascular Health , Addison, IL, USA
– name: 2 Department of Nutrition, Exercise, and Sports, Copenhagen University , Copenhagen, Denmark
– name: 3 Center for Human Nutrition, University of Colorado School of Medicine , Denver, CO, USA
– name: 1 Department of Epidemiology, College of Health Sciences, University of California , Irvine, Irvine, CA, USA
– name: 4 Department of Food Science and Nutrition, University of Minnesota , St Paul, MN, USA
– name: 5 School of Public Health, Indiana University , Bloomington, IN, USA
– name: 6 Department of Applied Health Science, School of Public Health, Indiana University , Bloomington, IN, USA
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  organization: Department of Nutrition, Exercise, and Sports, Copenhagen University, Copenhagen, Denmark
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  organization: Center for Human Nutrition, University of Colorado School of Medicine, Denver, CO, USA
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  givenname: Joanne L
  surname: Slavin
  fullname: Slavin, Joanne L
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Issue 3
Keywords cardiovascular disease
cardiometabolic health
diabetes
dairy
food matrix
Language English
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Snippet Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not reduce...
ABSTRACT Since their inception in 1980, the Dietary Guidelines for Americans have promoted low- or fat-free dairy foods. Removing fat from dairy does not...
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SubjectTerms Animals
cardiometabolic health
cardiovascular disease
Cardiovascular Diseases - etiology
Cardiovascular Diseases - prevention & control
dairy
Dairy Products
diabetes
Diabetes Mellitus, Type 2 - prevention & control
Dietary Fats
food matrix
Humans
Nutrition Policy
Prospective Studies
Review
Risk Factors
Title Potential Cardiometabolic Health Benefits of Full-Fat Dairy: The Evidence Base
URI https://dx.doi.org/10.1093/advances/nmz132
https://www.ncbi.nlm.nih.gov/pubmed/31904812
https://search.proquest.com/docview/2333931458
https://pubmed.ncbi.nlm.nih.gov/PMC7231591
Volume 11
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