Next Article in Journal
Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin
Next Article in Special Issue
Impact of Rodenticides on the Coagulation Properties of Milk
Previous Article in Journal
Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
Previous Article in Special Issue
Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessFeature PaperReview
Foods 2018, 7(3), 29; https://doi.org/10.3390/foods7030029

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

1
Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland
2
Extrx Oy, Salmelantie 43, Sotkamo 88600, Finland
*
Author to whom correspondence should be addressed.
Received: 30 January 2018 / Revised: 23 February 2018 / Accepted: 24 February 2018 / Published: 1 March 2018
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
Full-Text   |   PDF [768 KB, uploaded 19 March 2018]   |  

Abstract

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health. View Full-Text
Keywords: milk; cheese; yoghurt; kefir; cardiovascular diseases; inflammation; saturated fatty acids; atherosclerosis; cardiometabolic risk factors milk; cheese; yoghurt; kefir; cardiovascular diseases; inflammation; saturated fatty acids; atherosclerosis; cardiometabolic risk factors
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Lordan, R.; Tsoupras, A.; Mitra, B.; Zabetakis, I. Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? Foods 2018, 7, 29.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top