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Review

Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-analysis of Cross-Sectional Studies

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Centro de Estudios Socio-Sanitarios, Universidad de Castilla-La Mancha, 16071 Cuenca, Spain
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Facultad de Enfermería, Universidad de Castilla-La Mancha, 16071 Cuenca, Spain
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Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, 1670 Talca, Chile
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Department of Environmental Health, Harvard TH Chan School of Public health, Harvard Medical School, Boston, MA 02115, USA
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Department of Food Sciences and Nutrition, School of Applied Health Sciences and Wellness, Ohio University, Athens, OH 45701, USA
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Diabetes Institute, Ohio University, Athens, OH 45701, USA
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Institute of Biomedical Research of Salamanca (IBSAL), Primary Health Care Research Unit, La Alamedilla Health Center, Health Service of Castilla y León (SACYL), Primary Care Prevention and Health Promotion Research Network (REDIAPP), 37007 Salamanca, Spain
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Departamento Enfermería y Fisioterapia, Universidad de Salamanca, 37007 Salamanca, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(4), 741; https://doi.org/10.3390/nu11040741
Received: 27 January 2019 / Revised: 18 March 2019 / Accepted: 23 March 2019 / Published: 29 March 2019
(This article belongs to the Special Issue Dairy Products Consumption for Human Health)
The aim of this review was to determine the relationship between dairy product consumption and arterial stiffness, measured by pulse wave velocity (PWV). We systematically searched the Medline, Embase and Web of Science databases until 30 January 2019 for cross-sectional data from studies addressing the association between dairy product consumption and PWV. This study was registered with PROSPERO (CRD42018110528). Both the inverse-variance fixed effects method and the DerSimonian and Laird method were used to compute pooled estimates of effect size (ES) and the respective 95% confidence intervals (CIs). Seven studies were included in the meta-analysis, with a total of 16,443 patients. Total dairy product (ES = −0.03; 95% CI [−0.04, −0.01]) and cheese (ES = −0.04; 95% CI [−0.07, −0.01]) consumption were weak, but significantly associated with lower PWV levels. Conversely, milk intake showed no significant association with PWV (ES = 0.02; 95% CI [−0.01, 0.05]). Heterogeneity in the ES was not important for the three groups of dairy products assessed. This systematic review and meta-analysis of seven studies found no detrimental effects of dairy product consumption on arterial stiffness measured by PWV. Due to the scarcity of studies, further investigations are warranted to clarify the role of dairy products on arterial stiffness. View Full-Text
Keywords: arterial stiffness; pulse wave velocity; dairy product; milk; meta-analysis; systematic review arterial stiffness; pulse wave velocity; dairy product; milk; meta-analysis; systematic review
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MDPI and ACS Style

Diez-Fernández, A.; Álvarez-Bueno, C.; Martínez-Vizcaíno, V.; Sotos-Prieto, M.; Recio-Rodríguez, J.I.; Cavero-Redondo, I. Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-analysis of Cross-Sectional Studies. Nutrients 2019, 11, 741. https://doi.org/10.3390/nu11040741

AMA Style

Diez-Fernández A, Álvarez-Bueno C, Martínez-Vizcaíno V, Sotos-Prieto M, Recio-Rodríguez JI, Cavero-Redondo I. Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-analysis of Cross-Sectional Studies. Nutrients. 2019; 11(4):741. https://doi.org/10.3390/nu11040741

Chicago/Turabian Style

Diez-Fernández, Ana, Celia Álvarez-Bueno, Vicente Martínez-Vizcaíno, Mercedes Sotos-Prieto, José I. Recio-Rodríguez, and Iván Cavero-Redondo. 2019. "Total Dairy, Cheese and Milk Intake and Arterial Stiffness: A Systematic Review and Meta-analysis of Cross-Sectional Studies" Nutrients 11, no. 4: 741. https://doi.org/10.3390/nu11040741

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