Milk and Dairy Foods

Their Functionality in Human Health and Disease

Ian Givens, Ian Givens

• Editorial: Academic Press
• Año: 2020
• ISBN:
  9780128156049
• Categoría: Tecnología e ingeniería
• Categoría: Ciencia de los alimentos

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine.

Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health.

• Addresses the functional effects of dairy related to reducing the risk of key chronic diseases
• Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Chapter 1

Dairy consumption and cardiometabolic diseases: Evidence from prospective studies

Sabita S. Soedamah-Muthu^a,b; Jing Guo^{b a} Center of Research on Psychological and Somatic disorders (CORPS), Department of Medical and Clinical Psychology, Tilburg School for Social and Behavioral Sciences, Tilburg University, Tilburg, The Netherlands
^b Institute for Food, Nutrition and Health, University of Reading, Reading, United Kingdom

Abstract

Dairy foods are widely recommended in dietary guidelines of several countries, are heterogeneous in type, and contain both beneficial and harmful nutrients in relation to cardiometabolic diseases and mortality. Increasing attention in the scientific literature has been given to dairy foods, with controversies and confusion such as whether dairy (subtype) product intake should be consumed, whether they are related to cardiometabolic diseases and mortality, and whether they have a prominent role in healthy diets. The latest scientific evidence from large epidemiological prospective cohort studies confirmed neutral or beneficial associations between dairy foods and risk of cardiometabolic diseases and mortality. Interesting associations were found in Asian vs Western populations, but this has to be investigated further. The results should be placed in the context of observed heterogeneity, and potential residual confounding by healthy behaviours as well as the background diets. Future epidemiological studies should provide more details about dairy types and evidence from randomised controlled trials should be integrated with epidemiological studies to explore underlying mechanisms.

Keywords

Dairy foods; Cardiometabolic; Type 2 diabetes; Coronary heart disease; Stroke

Abbreviations

CHD coronary heart disease

SFA saturated fatty acids

RCT randomised controlled trial

Conflict of interest

SSSM received unrestricted grants for prior metaanalyses work by the Dutch Dairy Association, Global Dairy Platform, The Dairy Research Institute and Dairy Australia. She also received the Wiebe Visser International Dairy Nutrition Prize (2014) for her research output on dairy and cardiometabolic diseases. SSSM has received recent research funding (2019) to carry out epidemiological studies on dairy products and cardio-metabolic diseases from the Dutch Dairy Association and the Danish Dairy Research Foundation. JG reported no conflicts of interest.

1.1 Introduction

The number of people diagnosed with diabetes worldwide has more than doubled in the past 20 years and will continue to increase in the future. Globally there are 463 million people with diabetes, mostly type 2 diabetes (T2DM) in 2019, and this is projected to rise to 700 million by 2045 (Saeedi et al., 2019). One of the most worrying features of this rapid increase is the emergence of T2DM in young people, increase in undiagnosed diabetes, and highly prevalent prediabetes. Prediabetes is defined according to the diagnostic criteria published by the World Health Organisation in 2006, with fasting plasma glucose levels between 6.1 and 7.0 mmol/L, 2-h glucose levels between 7.8 and 11.0 mmol/L, and HbA1c levels between 6.0% and 6.5%. The number of people with prediabetes is expected to rise worldwide from 374 million in 2019 to 548 million in 2045 according to the International Diabetes Federation 9th edition (Saeedi et al., 2019). T2DM is a leading risk factor for the development of cardiovascular disease, which is the number one cause of death globally (WHO, n.d.). An estimated 17.9 million people died from cardiovascular diseases in 2016, representing 31% of all global deaths (WHO, n.d.). Of these deaths, 85% are due to heart attack and stroke. Dietary strategies to reduce the risk of developing cardiovascular disease include lowering of saturated fat intake. Milk and dairy foods are the major contributors of dietary saturated fats in Western diets. Healthy diet and lifestyle are often recommended as a strategy for risk reduction; 80%–90% of type 2 diabetes and cardiovascular disease can be prevented by adopting multiple healthy diet and lifestyle recommendations (Hu et al., 2001; Yang et al., 2012; Long et al., 2015; Lachman et al., 2016; Dong et al., 2018). In a recent study by the Global Burden of Disease Study investigators have revealed that dietary risks account for the greatest loss of global disability-adjusted life years (DALY) due to disease risk factors, overtaking smoking and hypertension (Lim et al., 2012; GBD 2017 Diet Collaborators, 2019). The loss of DALY are predominantly from T2DM and cardiovascular diseases, now often termed as cardiometabolic disease, and this presents a key challenge to nutrition scientists to identify effective dietary strategies and foods that can reduce disease risk and are acceptable and palatable to the population (Lovegrove and Givens, 2016). In this chapter, the latest scientific evidence from epidemiological studies on dairy foods in relation to cardiometabolic health will be described.

1.2 Types of dairy foods defined

Dairy is, according to the Cambridge English Dictionary, used to refer to foods that are made from milk, such as cream, butter, and cheese. In general, all mammalian milks (sheep, goat, camel, etc.) and their related products (cheese, sour cream, etc.) are classified as dairy. This may be confusing because dairy also refers to cattle and dairy farms according to the English Dictionary. Dairy foods are heterogeneous, containing solids, liquids, fermented and nonfermented foods; while milk, cheese, yoghurt are the main dairy products, they also include cream (sour cream) and ice cream, buttermilk, kefir, chocolate milk, butter, etc. Dairy foods contain many different types of products, with different textures and different tastes. The country where produced and feeding of the animals producing the milk and production processes further affect variety in dairy foods. Moreover, many foods contain dairy products, but are sold under different names, such as chocolate, custards, frozen desserts, and porridge. Within each dairy food, there are many variations ranging from high to low fat, with or without added sugars or fruits, to the type of fermentation. There are currently over 1800 different types of cheese, such as Brie, Gouda, Emmental, Roquefort, Camembert, Manchego, Cheddar, Feta, Gruyere, Monterey Jack, Stilton, and Gr...