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Dairy Foods: Beneficial Effects of Fermented Products on Cardiometabolic Health

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Abstract

Purpose of Review

This review of recent observational studies and understanding of the complex nature of dairy foods is intended to reappraise the effects of different types of dairy foods on cardiovascular disease (CVD).

Recent Findings

Recent guidelines from major cardiovascular societies suggest that apart from the adverse effect of butter, consumption of more complex dairy products notably fermented varieties and yogurt in particular, appear to be inversely associated with outcomes of CVD and type 2 diabetes (T2D). Reduced fat in dairy food remains preferred for people at increased CVD risk.

Summary

Changed evidence has led to new advice regarding consumption of some dairy foods. The apparent beneficial effects of fermented milk products, particularly yogurt, allow for increased consumption of nutritious staple foods. Recent national guidelines reflect this view.

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Funding

No funding from the pharmaceutical industry or other industry groups was obtained. T. A. M. is supported by an NH&MRC Senior Fellowship.

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Authors and Affiliations

  1. Baker Heart and Diabetes Institute, 75 Commercial Rd, Melbourne, 3004, Australia

    Paul J. Nestel

  2. Medical School, University of Western Australia, Perth, Australia

    Trevor A. Mori

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P. J. N. and T. A. M. performed the literature search, drafted, and critically revised the work.

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Correspondence to Paul J. Nestel.

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Nestel, P.J., Mori, T.A. Dairy Foods: Beneficial Effects of Fermented Products on Cardiometabolic Health. Curr Nutr Rep 12, 478–485 (2023). https://doi.org/10.1007/s13668-023-00476-x

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