Journal
PROCEEDINGS OF THE NUTRITION SOCIETY
Volume 75, Issue 3, Pages 247-258Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S002966511600001X
Keywords
Milk; Dairy products; CVD; Blood pressure; Serum lipids
Categories
Funding
- Biotechnology and Biological Sciences Research Council [BB/I006087/1] Funding Source: researchfish
- Medical Research Council [MR/K020218/1] Funding Source: researchfish
- BBSRC [BB/I006087/1] Funding Source: UKRI
- MRC [MR/K020218/1] Funding Source: UKRI
- Medical Research Council [MR/K020218/1] Funding Source: Medline
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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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