Cardiovascular health

Consumption of dairy products is associated with reduced cardiovascular mortality

yogurt - cardiovascular health

The latest data from the MONICA and MONA LISA-NUT studies show that consumption of dairy products is linked to a more balanced diet, a positive metabolic profile and reduced cardiovascular mortality.

The data from MONA LISA-NUT 2005-2007 essentially indicate that total consumption of dairy products, milk and fresh dairy products (notably yoghurt) has a significant and negative correlation with the risk of HTN, dyslipidaemia (increase in LDL-C or TGs), metabolic syndrome, as well as the risk of death due to cardiovascular disease in the 10 years that follow.

With regard to cheese, this is not linked to cardiovascular risk factors, whatever the level of consumption. We can also note that consumers of dairy products have a more balanced diet: they eat more fruit and vegetables, fish, meat, chicken and eggs and drink less alcohol. These results are reinforced by the recent data emanating from the well-known prospective study ‘MONICA2’, carried out in the same 3 regions in France, but only using men.

After 15 years of monitoring, the mortality rate due to any cause was lowest among those who consumed dairy products, with a reduction of 39%, 51% and 39% for milk, yogurts and fromage frais, and cheeses respectively.

Source : Kai SH, Bongard V, Simon C, Ruidavets JB, Arveiler D, Dallongeville J, Wagner A, Amouyel P, Ferrières J. Eur J Prev Cardiol. 2013 Sep 3. [Epub ahead of print]

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