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. 2022 Feb 16;14(4):831.
doi: 10.3390/nu14040831.

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Annalisa Giosuè  1 , Ilaria Calabrese  1 , Marilena Vitale  1 , Gabriele Riccardi  1 , Olga Vaccaro  2
Affiliations

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Annalisa Giosuè et al. Nutrients. .

Abstract

Limited consumption of dairy foods and use of low-fat products is recommended for cardiovascular (CV) prevention; however, other features besides fat content modulate their metabolic effects. We analyze updated evidence on the relationship of different dairy products (low/full-fat dairy, milk, cheese, yogurt) with CVD by reviewing meta-analyses of cohort studies and individual prospective cohort studies with CV hard endpoints (CVD/CHD incidence/mortality), together with meta-analyses of randomized controlled trials exploring the effect of dairy on major CV risk factors. The analyses provide evidence that moderate dairy consumption (up to 200 g/day, globally) has no detrimental effects on CV health and that their effect depends more on the food type (cheese, yogurt, milk) than on the fat content. These data expand current knowledge and may inform revision of current guidelines for CVD prevention.

Keywords: cardiovascular disease; cardiovascular risk factors; cheese; dairy foods; yogurt.

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Conflict of interest statement

G.R. is member of the scientific advisory board of the “BCFN Foundation” and of the Barilla Health and Well-being advisory board, of the Nutrition Foundation of Italy and of “Istituto Nutrizionale Carapelli”. 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.

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