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Review
. 2020 Oct 3;12(10):3040.
doi: 10.3390/nu12103040.

Dairy Consumption and Metabolic Health

Claire M Timon  1 , Aileen O'Connor  2   3 , Nupur Bhargava  2   3 , Eileen R Gibney  2   3 , Emma L Feeney  2   3
Affiliations
Review

Dairy Consumption and Metabolic Health

Claire M Timon et al. Nutrients. .

Abstract

Milk and dairy foods are naturally rich sources of a wide range of nutrients, and when consumed according to recommended intakes, contribute essential nutrients across all stages of the life cycle. Seminal studies recommendations with respect to intake of saturated fat have been consistent and clear: limit total fat intake to 30% or less of total dietary energy, with a specific recommendation for intake of saturated fat to less than 10% of total dietary energy. However, recent work has re-opened the debate on intake of saturated fat in particular, with suggestions that recommended intakes be considered not at a total fat intake within the diet, but at a food-specific level. A large body of evidence exists examining the impact of dairy consumption on markers of metabolic health, both at a total-dairy-intake level and also at a food-item level, with mixed findings to date. However the evidence suggests that the impact of saturated fat intake on health differs both across food groups and even between foods within the same food group such as dairy. The range of nutrients and bioactive components in milk and dairy foods are found in different levels and are housed within very different food structures. The interaction of the overall food structure and the nutrients describes the concept of the 'food matrix effect' which has been well-documented for dairy foods. Studies show that nutrients from different dairy food sources can have different effects on health and for this reason, they should be considered individually rather than grouped as a single food category in epidemiological research. This narrative review examines the current evidence, mainly from randomised controlled trials and meta-analyses, with respect to dairy, milk, yoghurt and cheese on aspects of metabolic health, and summarises some of the potential mechanisms for these findings.

Keywords: composition; dairy; health; matrix; metabolism; nutrient; saturated fats.

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Conflict of interest statement

E.R.G and E.L.F have previously received travel expenses and speaking honoraria from the National Dairy Council. E.R.G and E.L.F have received research funding through the Food for Health Ireland project, funded by Enterprise Ireland, grant number TC20180025. The other authors are currently, or have been in the past, employed on the Food for Health Ireland project, funded by Enterprise Ireland, grant number TC20180025. The funders had no role in the design of the study; in the collection, analyses or interpretation of data; in the writing of the manuscript or in the decision to publish the results.

Figures

Figure 1
Figure 1
Nutrient content and associated health benefits of dairy consumption.
Figure 2
Figure 2
Boxplot showing average fat and mineral content in dairy products per 100 g. Values from the Composition of Foods Integrated Dataset (CoFID). Only plain, unflavoured products with no added sugar were included in this analysis. Nutrients shown are: (A) total fat (g), (B) calcium (mg), (C) magnesium (mg) and (D) phosphorus (mg), calculated from n = 4 butter, n = 43 cheese, n = 8 cream, n = 20 milk and n = 4 yoghurt samples.
See this image and copyright information in PMC

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