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 direc...
| Publicado en: | European Journal of Nutrition Vol. 48; no. 4; pp. 191 - 204 |
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| Autores principales: | , , , , , , , , , |
| Formato: | review tables/charts Journal Article |
| Publicado: |
Springer Nature
Jun2009
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105362510&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105362510 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Jun2009 vid: 48 iid: 4 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 105362510 2010320719 10.1007/s00394-009-0002-5 NLM19259609 105362510 ppf: 191 ppct: 13 formats: fmt: @attributes: type: P tig: atl: A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk. aug: au: German JB Gibson RA Krauss RM Nestel P Lamarche B van Staveren WA Steijns JM de Groot LCM Lock AL Destaillats F affil: Department of Food Science and Technology, University of California, Davis, CA, 95616, USA. jbgerman@ucdavis.edu sug: subj: Cardiovascular Risk Factors Coronary Disease Risk Factors Dairy Products Fats Milk Blood Pressure Carbohydrates Diabetes Mellitus, Type 2 Food Habits Inflammation Lipids Lipoproteins, HDL Cholesterol Lipoproteins, LDL Cholesterol Metabolic Syndrome X Micronutrients Obesity Plasma Prospective Studies ab: 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. pubtype: Academic Journal doctype: review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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