Recent advances in dairy ingredients and cardiovascular diseases with special reference to milk fat components
Cardiovascular diseases are the first cause of mortality in the world and their incidence has been related to intake of saturated fats. Current dietary recommendations recognize the contribution of milk and dairy products to a healthy diet because consumption of them produces an increase in the levels of many high-quality nutrients. However, this consensus does not apply where milk fat is considered because of its high saturated fatty acid content; therefore, it has been advised to limit or suppress its consumption. This chapter analyzes the relation between consumption of dairy foods and cardiovascular diseases. In the view of current scientific results and after years of controversy, the negative image of milk fat is weakening. From the scientific evidence available it is possible to conclude that consumption of milk and a balanced diet that contains dairy foods can have a neutral effect or an inverse association with cardiovascular risk in healthy adolescents or adults.
| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Elsevier
2017
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| Subjects: | Cardiovascular diseases, Bioactive peptides, Milk minerals, Saturated fatty acids, Conjugated linoleic acids, Full-fat dairy, |
| Online Access: | http://hdl.handle.net/10261/196194 |
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