2006
DOI: 10.1097/01.mol.0000199813.08602.58
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Dairy products and cardiovascular disease

Abstract: When guiding principles such as balance, variety and moderation are stressed, there is no strong evidence that dairy products increase the risk of coronary heart disease in healthy men of all ages or young and middle-aged healthy women. Human studies should investigate the role of dairy products with respect to sex and age by including classic and novel risk markers of coronary heart disease. Specific fermented milks may be beneficial in the future prevention of hypertension. The beneficially neutral effect of… Show more

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Cited by 94 publications
(77 citation statements)
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“…More recently, nutritional studies analyzing the effect of physiological doses (1.0% to 2.5% of dietary energy) of myristic acid have shown no effect on plasma total cholesterol in rats (Rioux et al, 2005), or a non-significant increase that reflected an increase in HDL-cholesterol but not LDLcholesterol in hamsters (Loison et al, 2002). As recently described in healthy men and women (Tholstrup, 2006), our results suggest that a moderate consumption of dairy products does not increase the risk of cardiovascular diseases (Dabadie et al, 2005;Tholstrup et al, 2003).…”
Section: Discussionsupporting
confidence: 71%
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“…More recently, nutritional studies analyzing the effect of physiological doses (1.0% to 2.5% of dietary energy) of myristic acid have shown no effect on plasma total cholesterol in rats (Rioux et al, 2005), or a non-significant increase that reflected an increase in HDL-cholesterol but not LDLcholesterol in hamsters (Loison et al, 2002). As recently described in healthy men and women (Tholstrup, 2006), our results suggest that a moderate consumption of dairy products does not increase the risk of cardiovascular diseases (Dabadie et al, 2005;Tholstrup et al, 2003).…”
Section: Discussionsupporting
confidence: 71%
“…Within last parameter, this study was aimed at investigating the effect of dietary myristic acid on the storage of ALA, the biosynthesis of highly unsaturated (n-3) derivatives from the precursor and the overall bioavailability of these PUFA. Isocaloric diets containing increasing amounts of myristic acid (from 0% to 30% of total FA) and decreasing amounts of oleic acid (from 76% to 35%) were designed (Table 1) and given to rats for 8 weeks, as already done in previous studies investigating the effect of dietary myristic acid in rats (Rioux et al, 2005) and humans (Dabadie et al, 2005 and2006). The present study shows first that plasma cholesterol and TG levels were statistically similar in animals from the MY0, MY5 and MY10 groups (Table 2).…”
Section: Discussionmentioning
confidence: 99%
“…24 It also appears that variations in macro-and micronutrient intake can drastically influence the 25 atherogenic feature of a given dairy fat moiety, as shown between the cheese (CS) and 26 anhydrous butter diets. This would indicate that the detrimental effect of a high saturated fat 27 intake on atherogenesis can be modulated by accompanying compounds or the physico-28 chemical nature of the food matrix, as corroborated by findings that showed a more 29 deleterious effect of butter than cheese on atherogenic risk 4 . The main metabolic differences 30 observed in plasma between these two dairy fat-based diets in our study was a greater 31 decrease in several of the atheroprotective biomarkers following the anhydrous butter diet (P 32 < 0.05, Online Supplemental Table 6).…”
mentioning
confidence: 85%
“…Current dietary guidelines advise limiting the consumption of 3 saturated fatty acids to no more than 10% of the total daily energy intake 2 . As milk fat 4 represents a rich source of saturated fatty acids, dairy products are recommended to be 5 consumed sparingly 3 , although this advice has been challenged by recent studies 4,5 . These 6 conflicting results may arise from (i) the high variation of fatty acid composition in milk fat 7 related to atherogenic risk 6,7 , (ii) the type of dairy products consumed (fermented or not) 4 , 8 and (iii) the complexity of the dairy food matrix.…”
Section: Introductionmentioning
confidence: 99%
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