Effect of the Fat Component of Dairy Products in Cardiovascular Health, Vascular Structure and Function
| Autor: | Irene Ai-Ling García Yu, José I. Recio-Rodríguez, Natalia Sánchez-Aguadero |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Consumption (economics) medicine.medical_specialty 030109 nutrition & dietetics medicine.diagnostic_test business.industry Cardiovascular health Cardiovascular risk factors Physiology Blood lipids 030204 cardiovascular system & hematology medicine.disease 03 medical and health sciences 0302 clinical medicine Endocrinology Intima-media thickness Internal medicine Arterial stiffness medicine Vascular structure business Lipid profile |
| Popis: | Evidence appears to indicate a beneficial effect of total dairy intake on cardiovascular health. However, the influence of low-fat dairy on cardiovascular risk factors remains unclear. Thus, some studies suggest that increased consumption of low-fat dairy is associated with lower cardiovascular risk, better lipid profile, and lower blood pressure values, whereas others do not support this association. Although research examining the effect of low-fat dairy intake on measures of arterial stiffness is limited, evidence from a number of epidemiological and experimental studies supports the view that a greater consumption of low-fat and nonfat dairy foods is associated with less arterial stiffening. Despite all of the above, the mechanisms by which dairy products may have a beneficial effect on arterial stiffness have not been well established. There is little evidence on the effect of consumption of dairy products on vascular structure. The results only show some association of carotid intima media thickness (cIMT) with consumption of yogurt. The link between consumption of low-fat and whole-fat dairy products with the cIMT shows no clear relationship. On the other hand, lower intake of low-fat dairy is related to lower retinal arterial caliber. |
| Databáze: | OpenAIRE |
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