Milk-and-Dairy-Products-in-Human-Nutrition-FAO

Table 4.4
Summary of recent review studies related to dairy consumption and risk of CVD
Reference Dietary item Type of review Total CVD CHD Stroke Hypertension Ischaemic
heart disease
Alvarez-León,
Román-Viñas
and Serra-
Majem (2006)
German et al.
(2009)
German et al.
(2009)
Gibson et al.
(2009)
Dairy products: “raw
and processed or
manufactured milk and
milk-derived products”
that included butter,
cheese, ice cream,
margarine, milk and
cultured milk products
(yoghurt)
“Dairy” not defined, but
appears to include milk,
butter, cheese
Cheese
Two cohorts used dairy
foods as a group; 2
used milk intake; 3
measured calcium in
dairy; 6 reported various
combinations of dairy:
butter, milk and cheese;
milk and cheese; milk
and butter; butter and
cheese; or whole milk,
skim milk, high- and
low-fat dairy
Narrative review of
6 meta-analyses or
systematic reviews on
CHD
Narrative review.
Data from 12 cohorts
involving >280 000
subjects
Narrative review.
Data from 12 cohorts
involving >280 000
subjects
Narrative review.
Data from 12 cohorts
involving >280 000
subjects
7/12 cohorts found no
association
3 cohorts reported
positive relationships
1 cohort reported a
positive relationship
between CVD and
butter, but a negative
relationship with
cheese
1 cohort reported a
negative relationship
Limited evidence
indicates cheese most
likely to be associated
with reduced CVD risk
4 found no association
8 mixed findings
No consistent
evidence that dairy
food consumption
is associated with a
higher risk of CHD
Reduced Reduced Possibly reduced
Chapter 4 – Milk and dairy products as part of the diet 147