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

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Milk and dairy products in human nutrition
Table 4.8 (continued)
Benefits
Risks
Weight gain and obesity development
Observational evidence does not support the hypothesis
that dairy fat contributes to obesity.
There may be a protective effect of milk and dairy on
weight due to components such as protein. However, if
such an effect exists the magnitude is likely to be small.
Dairy is a dense energy source and energy balance is
critical to maintaining healthy body weight.
Cross-sectional epidemiological studies indicate that
high dairy food intake can contribute to weight management,
but prospective studies and randomized
controlled intervention trials have yielded inconsistent
results.
Whether dairy consumption in childhood has an etiologic
role in the development of obesity in later life is
an open area of discussion.
Metabolic syndrome and type 2 diabetes
There is moderate evidence showing an association
between milk and dairy product consumption and
lower incidence of T2DM in adults.
Some studies suggest that dairy food consumption may
have a beneficial impact on some MetS components.
There is limited evidence demonstrating that milk
and dairy product consumption is associated with the
reduced risk of MetS.
Cardiovascular disease
Although dairy foods contribute to SFA content of the
diet, other components in milk such as calcium and
PUFAs may reduce risk factors for CHD.
The majority of review studies conducting meta-analyses
of prospective studies conclude that low-fat milk
and total dairy product consumption is generally not
associated with CVD risk, and may actually contribute
to a reduction of CVD.
Results for full-fat dairy and CVD risk are mixed.
Dairy products contain SFAs. SFAs may increase LDL
cholesterol and risk of CVD.
Industrial trans fatty acids are associated with an
increased risk of CHD. The evidence regarding ruminant
trans fats and CVD risk is inconclusive.
Cancer
Some components in milk and dairy products such
as calcium, vitamin D (fortified milk), sphingolipids,
butyric acid and milk proteins may be protective
against cancer.
Milk and calcium probably protect against colorectal
cancer.
Limited evidence suggests that milk protects against
bladder cancer.
Childhood milk consumption may have an effect on
subsequent cancers in adulthood via the IGF-1 axis.
Limited evidence suggesting that cheese is a cause of
colorectal cancer.
Diets high in calcium and high consumption of milk
and dairy may be a cause of prostate cancer.
Milk hypersensitivity
Lactose is the principal carbohydrate in milk. Lactose
malabsorption (or maldigestion) caused by low lactase
levels manifests as lactose intolerance. According to
some estimates, approximately 70% of the world’s
population has primary lactase deficiency.
Incidence of CMA is reported to fall between 2% and
6% worldwide. Milk from other animal species such
as goat, sheep, and buffalo should also be avoided by
those with CMA.
CHD – coronary heart disease; CMA – cow-milk allergy; CVD – cardiovascular disease; IGF – insulin-like growth factor;
LDL – low-density lipoprotein; PUFAs – polyunsaturated fatty acids; SFA – saturated fatty acid; T2DM – type 2 diabetes mellitus.