Introduction and Executive Summary of the Supplement, Role of Milk and Dairy Products in Health and Prevention of Noncommunicable Chronic Diseases: A Series of Systematic Reviews
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American Society for Nutrition
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2019-05-15Referencia bibliográfica
Gil Hernández, Ángel; Rosa M Ortega. Introduction and Executive Summary of the Supplement, Role of Milk and Dairy Products in Health and Prevention of Noncommunicable Chronic Diseases: A Series of Systematic Reviews. Advances in Nutrition, Volume 10, Issue suppl_2, May 2019, Pages S67–S73, [https://doi.org/10.1093/advances/nmz020]
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This study was partially funded by the University of Granada Plan Propio de Investigación 2016, Excellence actions: Unit of Excellence on Exercise and Health (UCEES), Plan Propio de Investigación 2018, Programa Contratos-Puente, the Junta de Andalucía, Consejería de Conocimiento, Investigación y Universidades, and European Regional Development Funds (ref. SOMM17/6107/UGR).Resumen
Milk and dairy products contain multiple nutrients and contribute significantly to meet the nutritional requirements for protein, calcium,
magnesium, phosphorus, potassium, zinc, selenium, vitamin A, riboflavin, vitamin B-12, and pantothenic acid. However, consumption of dairy is
decreasing and moving away from the advised level in many countries and the potential benefits of milk and dairy products for health have come
under question. This, in spite that numerous studies report health benefits associated with dairy consumption. The present supplement aims to
assess and summarize scientific evidence regarding the impact of dairy intake on health and all-cause mortality, and on the prevention of diverse
chronic diseases, mainly from meta-analyses of observational studies and randomized controlled trials (RCTs). There seem to positive associations
between moderate maternal milk intake during pregnancy and infant birth weight, length and bone mineral content during childhood. Moreover,
consumption of dairy products in older subjects may reduce the risk of frailty and decrease the risk for sarcopenia. The highest consumption of dairy
products did not show a clear association with total osteoporotic fracture and hip fracture risk; however, a diminished risk of vertebral fracture was
found. Analysis of the differences between high and low dairy consumption and for dose-response found no association between dairy product
consumption and risk of all-causemortality. Total and low-fat dairy consumption is associatedwith a reduced risk of developingmetabolic syndrome
and current evidence supports that consumption of dairy does not adversely affect the risk of cardiovascular outcomes andmay even have a subtle
protective effect. Moreover, evidence has been provided of an inverse association between the consumption of dairy products and ischemic heart
disease and myocardial infarction. Also, the evidence suggests that dairy consumption, particularly low-fat dairy and yogurt is associated with a
lower risk of type 2 diabetes. Likewise, moderate compared with medium consumption of dairy is associated lower risk for colorectal and bladder
cancer and has no association with prostate cancer. Finally, consumption of milk or dairy products did not show a proinflammatory effect on healthy
subjects, overweight/obese individuals, or individuals with other metabolic abnormalities, and fortification of dairy products with phytosterols and
ω-3 fatty acids seems to be a good approach to improve cardiometabolic risk biomarkers. In conclusion, the systematic reviews and meta-analyses
of the present supplement support adequate milk consumption at various stages of life and in the prevention/control of various noncommunicable
chronic diseases