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New perspectives on dairy and cardiovascular health.

Authors
  • Lovegrove, Julie A1
  • Hobbs, Ditte A1
  • 1 Hugh Sinclair Unit of Human Nutrition,Department of Food and Nutritional Sciences,and Institute for Cardiovascular and Metabolic Research (ICMR),University of Reading,Whiteknights,Reading RG6 6AP,UK.
Type
Published Article
Journal
Proceedings of The Nutrition Society
Publisher
Cambridge University Press
Publication Date
August 2016
Volume
75
Issue
3
Pages
247–258
Identifiers
DOI: 10.1017/S002966511600001X
PMID: 26907978
Source
Medline
Keywords
License
Unknown

Abstract

CVD are the leading cause of mortality and morbidity worldwide. One of the key dietary recommendations for CVD prevention is reduction of saturated fat intake. Yet, despite milk and dairy foods contributing on average 27 % of saturated fat intake in the UK diet, evidence from prospective cohort studies does not support a detrimental effect of milk and dairy foods on risk of CVD. The present paper provides a brief overview of the role of milk and dairy products in the diets of UK adults, and will summarise the evidence in relation to the effects of milk and dairy consumption on CVD risk factors and mortality. The majority of prospective studies and meta-analyses examining the relationship between milk and dairy product consumption and risk of CVD show that milk and dairy products, excluding butter, are not associated with detrimental effects on CVD mortality or risk biomarkers that include serum LDL-cholesterol. In addition, there is increasing evidence that milk and dairy products are associated with lower blood pressure and arterial stiffness. These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.

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