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Journal of the American College of Nutrition, Vol. 27, No. 6, 741S-746S (2008)
Published by the American College of Nutrition

REVIEW

Review of the Effect of Dairy Products on Non-Lipid Risk Factors for Cardiovascular Disease

Benoît Lamarche, PhD, FAHA

Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, CANADA

Address reprint requests to: Benoît Lamarche, Institute of Nutraceuticals and Functional Foods, Laval University, 2440, boul. Hochelaga, Québec (Qc) G1V 0A6, CANADA. E-mail: Benoit.Lamarche{at}inaf.ulaval.ca

The association between dairy food consumption and the risk of cardiovascular disease (CVD) has been a topic of intense debate over the years. Recent data suggest that individuals who consume dairy foods, particularly low fat products, are less likely to develop CVD than those who have a lower intake of these foods. We are also just beginning to understand how various components of the complex dairy food matrix affect several risk factors for CVD. The objective of this review is to provide an overview of the effects of dairy foods per se and of some of their components on non lipid CVD risk factors. Focus will be on blood pressure, inflammation, insulin resistance and type 2 diabetes, obesity and the metabolic syndrome. While the impact of dairy foods on blood pressure appears to be beyond debate, their effects on body weight and other non lipid risk factors need to be further substantiated. However, the purported inverse association between dairy foods, particularly low fat dairy products, and the metabolic syndrome is suggestive of cardiovascular benefits that may go well beyond the effect of dairy fat on blood cholesterol.

Key words: dairy foods, hypertension, inflammation, diabetes, obesity






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