Milk and the metabolic syndrome

Summary The metabolic syndrome is a cluster of metabolic disorders, namely dyslipidaemia, hypertension, obesity and glucose intolerance. Insulin resistance is the core phenomenon. Co‐occurrence is associated with increased cardiovascular disease (CVD) risk. Observational studies found no increased C...

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Bibliographic Details
Published in:Obesity reviews 2007-03, Vol.8 (2), p.109-118
Main Authors: Pfeuffer, M., Schrezenmeir, J.
Format: Article
Language:English
Subjects:
Animals
Cardiovascular Diseases - etiology
Cardiovascular Diseases - physiopathology
Dairy
Dairy Products
Diet
Humans
Hypercholesterolemia - physiopathology
Hypertension - physiopathology
Insulin Resistance - physiology
metabolic syndrome
Metabolic Syndrome - complications
Metabolic Syndrome - etiology
Metabolic Syndrome - physiopathology
milk
Milk - metabolism
Milk - physiology
Obesity - physiopathology
Risk Factors
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Summary:Summary The metabolic syndrome is a cluster of metabolic disorders, namely dyslipidaemia, hypertension, obesity and glucose intolerance. Insulin resistance is the core phenomenon. Co‐occurrence is associated with increased cardiovascular disease (CVD) risk. Observational studies found no increased CVD risk with increasing consumption of milk and other dairy products. In several studies dairy consumption was inversely associated with the occurrence of one or several facets of the metabolic syndrome. Many dairy components may contribute to the beneficial effects. Milk and particularly whey appeared insulinotropic when given in a single meal, but not in longer‐term intervention. Medium chain fatty acids improve insulin sensitivity. Whey proteins, amino acids, medium chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy products on body weight and body fat. Peptides, calcium and other minerals reduce blood pressure. Fermented products and probiotic bacteria decrease absorption of cholesterol, sphingomyelin of cholesterol and fat, calcium of cholesterol, bile acids and fat. Proteins, peptides and bacteria may also reduce plasma cholesterol. Lactose, citrate, proteins and peptides improve weight control, blood pressure and plasma lipids indirectly, by improving calcium bioavailability. Furthermore, dairy consumption improves the bioavailability of folate and other secondary plant components.
ISSN:1467-7881
1467-789X
DOI:10.1111/j.1467-789X.2006.00265.x