Dairy Consumption, Plasma Lipoproteins, and Cardiovascular Risk: Finding the Balance
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LIPIDS (JM ORDOVAS, SECTION EDITOR)
Dairy Consumption, Plasma Lipoproteins, and Cardiovascular Risk: Finding the Balance Dolores Corella & Jose M. Ordovas
Published online: 23 November 2011 # Springer Science+Business Media, LLC 2011
Abstract Results from early studies suggested an association between dairy products and higher cardiovascular risk (CR). Considering that dairy products are rich in saturated fatty acids (SFA) and that a consistent association between higher SFA consumption and plasma cholesterol concentrations had been shown, these results were considered evident. However, several later investigations dispute such an association between consumption of dairy products and greater CR, and even find the association between dairy intake and hypercholesterolemia to be inconsistent. Moreover, recent meta-analyses have reported an inverse relationship between dairy consumption and CR, and a favorable effect on lipid profile has been suggested. Despite
D. Corella (*) Genetic and Molecular Epidemiology Unit, and CIBER Fisiopatología de la Obesidad y Nutrición. School of Medicine, University of Valencia, Blasco Ibanez, 15, 46010 Valencia, Spain e-mail: [email protected] D. Corella : J. M. Ordovas Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA J. M. Ordovas Department of Cardiovascular Epidemiology and Population Genetics, National Center for Cardiovascular Investigation (CNIC), Melchor Fernández Almagro, 3, 28029 Madrid, Spain J. M. Ordovas IMDEA-Alimentacion, C/ Faraday, 7, 1ª planta. Campus Universitario de Cantoblanco, E28049 Madrid, Spain
numerous studies, the effect of genetic variation has not been investigated in depth to explain the heterogeneity of results and provide better balance in the recommendations. Recent work suggests that variations in the lactase gene could be of importance in this relationship. Keywords Dairy products . Cardiovascular . Lipids . Genetics . Nutrigenetics
Introduction Worldwide the consumption of dairy products varies in different countries and regions depending both on cultural patterns and income levels of the population. The average daily per capita consumption of dairy was more than 200 g in the United States in 2000 to 2005 but less than 27 g in China [1]. In general, a strong positive correlation is observed between the per capita consumption of dairy products and the income levels of different countries [2]. North America and European countries are those where the highest consumption of dairy products is reported. However, the relative consumption of each dairy product is different. For example, in northern and central Europe, North America, and Oceania, the consumption of milk is very high, whereas in the Mediterranean countries (France, Italy, Spain) cheese consumption is of great importance [1, 3–5]. Although the globalization of the economy and of a “fast-food” diet has tended to level out milk consumption in different countries [6, 7], important differences
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