Dairy Products: Their Role in the Diet and Effects on Cardiovascular Disease
The majority of the population are aware that milk and dairy products are important sources of calcium and iodine, but there is concern that these foods contribute to increased risk of cardiovascular and other chronic diseases. This is due to the fact that dairy foods are often the largest single source of dietary saturated fatty acids. However, the evidence from long term cohort studies shows that high milk consumption does not increase cardiovascular disease risk and indeed may provide benefit, although the effects of butter, cheese, total fat, and saturated fat reduced milk are less certain and require further evaluation in suitably powered dietary intervention studies.