A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk

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 direct...

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Published inEuropean journal of nutrition Vol. 48; no. 4; pp. 191 - 203
Main Authors German, J.B, Gibson, R.A, Krauss, R.M, Nestel, P, Lamarche, B, Staveren, W.A. van, Steijns, J.M, Groot, C.P.G.M. de, Lock, A.L, Destaillats, F
Format Journal Article
LanguageEnglish
Published Heidelberg D. Steinkopff-Verlag 01.06.2009
Springer
Springer Nature B.V
Subjects
administration & dosage
adverse effects
Aging
Aging - physiology
analysis
Biological and medical sciences
blood
blood lipids
blood-pressure
Cardiovascular Diseases
Cardiovascular Diseases - blood
Cardiovascular Diseases - epidemiology
Chemistry
Chemistry and Materials Science
commodity foods
coronary-heart-disease
dairy consumption
Dairy Products
Dairy Products - analysis
dietary fat
Dietary Fats
Dietary Fats - administration & dosage
Dietary Fats - adverse effects
dietary recommendations
epidemiology
fat intake
fatty acid composition
Feeding Behavior
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
healthy-men
heart diseases
high-density-lipoprotein
human health
Humans
intraparenchymal hemorrhage
ischemic-stroke
Lipids
Lipids - blood
Micronutrients
Micronutrients - administration & dosage
Micronutrients - analysis
milk
milk fat
Nutrition
Nutritional Requirements
physiology
prospective studies
randomized controlled-trials
Review
Risk Factors
saturated fat
saturated fatty acids
Vertebrates: anatomy and physiology, studies on body, several organs or systems
vitamin-d
Milk fat
Saturated fatty acid
Cardiovascular disease risk
Nutrition
Lipids
Cardiovascular disease
Food
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Abstract 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.
AbstractList 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.
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. 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. 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.
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. 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. 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.
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.BACKGROUNDThis 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.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.AIMSThis 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.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.CONCLUSIONSDespite 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.
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.
Author Krauss, R.M
Staveren, W.A. van
Destaillats, F
Gibson, R.A
Groot, C.P.G.M. de
German, J.B
Lamarche, B
Steijns, J.M
Nestel, P
Lock, A.L
Author_xml – sequence: 1
  fullname: German, J.B
– sequence: 2
  fullname: Gibson, R.A
– sequence: 3
  fullname: Krauss, R.M
– sequence: 4
  fullname: Nestel, P
– sequence: 5
  fullname: Lamarche, B
– sequence: 6
  fullname: Staveren, W.A. van
– sequence: 7
  fullname: Steijns, J.M
– sequence: 8
  fullname: Groot, C.P.G.M. de
– sequence: 9
  fullname: Lock, A.L
– sequence: 10
  fullname: Destaillats, F
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10.1093/oxfordjournals.aje.a113788
10.1093/ajcn/77.4.814
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Keywords Milk fat
Saturated fatty acid
Cardiovascular disease risk
Nutrition
Lipids
Cardiovascular disease
Food
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SecondaryResourceType review_article
Snippet Background This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart...
This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart disease (CHD)...
Background This review provides a reappraisal of the potential effects of dairy foods, including dairy fats, on cardiovascular disease (CVD)/coronary heart...
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pubmedcentral
proquest
pubmed
pascalfrancis
crossref
springer
fao
SourceType Open Access Repository
Aggregation Database
Index Database
Enrichment Source
Publisher
StartPage 191
SubjectTerms administration & dosage
adverse effects
Aging
Aging - physiology
analysis
Biological and medical sciences
blood
blood lipids
blood-pressure
Cardiovascular Diseases
Cardiovascular Diseases - blood
Cardiovascular Diseases - epidemiology
Chemistry
Chemistry and Materials Science
commodity foods
coronary-heart-disease
dairy consumption
Dairy Products
Dairy Products - analysis
dietary fat
Dietary Fats
Dietary Fats - administration & dosage
Dietary Fats - adverse effects
dietary recommendations
epidemiology
fat intake
fatty acid composition
Feeding Behavior
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
healthy-men
heart diseases
high-density-lipoprotein
human health
Humans
intraparenchymal hemorrhage
ischemic-stroke
Lipids
Lipids - blood
Micronutrients
Micronutrients - administration & dosage
Micronutrients - analysis
milk
milk fat
Nutrition
Nutritional Requirements
physiology
prospective studies
randomized controlled-trials
Review
Risk Factors
saturated fat
saturated fatty acids
Vertebrates: anatomy and physiology, studies on body, several organs or systems
vitamin-d
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Title A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk
URI https://link.springer.com/article/10.1007/s00394-009-0002-5
https://www.ncbi.nlm.nih.gov/pubmed/19259609
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https://www.proquest.com/docview/46315482
https://www.proquest.com/docview/67368107
https://pubmed.ncbi.nlm.nih.gov/PMC2695872
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Volume 48
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