• Corpus ID: 14569076

Fermented dairy food and cardiovascular disease risk

@inproceedings{Tapsell2016FermentedDF,
  title={Fermented dairy food and cardiovascular disease risk},
  author={Linda C. Tapsell},
  year={2016}
}
Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely… 

References

SHOWING 1-10 OF 17 REFERENCES

Influence of dairy product and milk fat consumption on cardiovascular disease risk: a review of the evidence.

The findings indicate that the majority of observational studies have failed to find an association between the intake of dairy products and increased risk of CVD, coronary heart disease, and stroke, regardless of milk fat levels.

Dairy products and its association with incidence of cardiovascular disease: the Malmö diet and cancer cohort

The main finding was that a high intake of fermented milk may reduce the risk of CVD, and suggests that it is important to examine dairy products separately when investigating their health effects.

Dairy products and cardiovascular disease

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.

Association between yogurt, milk, and cheese consumption and common carotid artery intima-media thickness and cardiovascular disease risk factors in elderly women.

Investigating the relation between consumption of milk, cheese, and yogurt and common carotid artery intima-media thickness in a cohort of elderly women found increased consumption of yogurt, but not of other dairy products, is associated with a lower CCA-IMT, independent of other risk factors.

Association between dairy food consumption and risk of myocardial infarction in women differs by type of dairy food.

Examination of the association between total and specific dairy food intakes and incidence of myocardial infarction in a prospective population-based cohort of 33,636 women found that total dairy food intake was inversely associated with MI risk.

Definition of the Mediterranean Diet Based on Bioactive Compounds

The Mediterranean dietary pattern can be characterized by the following four essential dietary indicators: Monounsaturated to saturated fatty acid ratio, intake of dietary fiber, Antioxidant capacity of the whole diet, and the contribution of foods and beverages to these parameters is described.

Dairy Product Intake and Its Association with Body Weight and Cardiovascular Disease Risk Factors in a Population in Dietary Transition

The consumption of dairy products in Nunavik Inuit is probably not sufficient to withdraw beneficial effects on body weight or CVD risk factors, as observed in North American populations.

Dairy consumption and 10-y total and cardiovascular mortality: a prospective cohort study in the Netherlands.

The role of dairy product consumption in mortality generally appeared to be neutral in men, but in women, dairy fat intake was associated with slightly increased all-cause and IHD mortality and fermented full-fat milk was inversely associated with all- Cause and stroke mortality.

Nutrition claims: a potentially important tool for the endorsement of Greek Mediterranean traditional foods

The potential of 194 traditional Greek foods to bear nutrition claims to European specifications on a wide range of nutritional components, including protein, total fat and fatty acids, sugars, salt, dietary fiber, and certain vitamins and minerals was investigated.

The amount and type of dairy product intake and incident type 2 diabetes: results from the EPIC-InterAct Study.

This large prospective study found no association between total dairy product Intake and diabetes risk, and an inverse association of cheese intake and combined fermented dairy product intake with diabetes is suggested, which merits further study.