Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Limited consumption of dairy foods and use of low-fat products is recommended for cardiovascular (CV) prevention; however, other features besides fat content modulate their metabolic effects. We analyze updated evidence on the relationship of different dairy products (low/full-fat dairy, milk, chees...

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Bibliographic Details
Published in:Nutrients 2022-02, Vol.14 (4), p.831
Main Authors: Giosuè, Annalisa, Calabrese, Ilaria, Vitale, Marilena, Riccardi, Gabriele, Vaccaro, Olga
Format: Article
Language:English
Subjects:
Animals
Cardiovascular disease
Cardiovascular diseases
Cardiovascular Diseases - etiology
Cardiovascular Diseases - prevention & control
Cheese
Cholesterol
Clinical trials
Dairy Products
Diet - adverse effects
Diet, Fat-Restricted
Fatty acids
Food
Food consumption
Heart
Humans
Libraries
Meta-analysis
Metabolism
Milk
Milk - adverse effects
Mortality
Nutrition
Prevention
Prospective Studies
Review
Risk analysis
Risk Factors
Systematic review
Veganism
Vegetarianism
Yogurt
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Summary:Limited consumption of dairy foods and use of low-fat products is recommended for cardiovascular (CV) prevention; however, other features besides fat content modulate their metabolic effects. We analyze updated evidence on the relationship of different dairy products (low/full-fat dairy, milk, cheese, yogurt) with CVD by reviewing meta-analyses of cohort studies and individual prospective cohort studies with CV hard endpoints (CVD/CHD incidence/mortality), together with meta-analyses of randomized controlled trials exploring the effect of dairy on major CV risk factors. The analyses provide evidence that moderate dairy consumption (up to 200 g/day, globally) has no detrimental effects on CV health and that their effect depends more on the food type (cheese, yogurt, milk) than on the fat content. These data expand current knowledge and may inform revision of current guidelines for CVD prevention.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14040831