Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms

Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

Abstract Currently, the effect of dairy products on cardiovascular risk is a topic with much debate and conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting the intake of cheese and risk of CVD or risk factors of CVD represent four human intervention studies, nine prospective studies, one prospective case-cohort study, one prospective nested case-control study, five case-control studies, five cross-sectional studies and three correlation studies. The possible mechanisms that may be of importance include calcium, protein, fermentation and the fatty acid composition of cheese. Results from four prospective studies reported no association between cheese intake and CVD risk, whereas one reported an increased risk, two reported a decreased risk and one reported no association in men but a decreased risk in women. In addition, results from four intervention studies indicated no harmful effect on cholesterol concentrations when comparing fat intake from cheese with fat from butter. The underlying mechanisms for these findings still need to be elucidated.

OriginalsprogEngelsk
TidsskriftCritical Reviews in Food Science and Nutrition
Vol/bind56
Udgave nummer8
Sider (fra-til)1389-1403
Antal sider15
ISSN1040-8398
DOI
StatusUdgivet - 2016

Bibliografisk note

CURIS 2016 NEXS 134

ID: 130296513