Adequate intake of milk and dairy products in different life stages helps prevent chronic diseases

A new study had review worldwide scientific literature on the role of dairy products in health and in the prevention of chronic diseases (cardiovascular, metabolic syndrome, colon or bladder cancer, and type 2 diabetes). The review also covers the effects of dairy products on growth, bone mineral density, generation of muscle mass, and during pregnancy or breastfeeding.

Adequate intake of milk and dairy products in different life stages helps prevent chronic diseases. Photo: Mehrshad Rajabi/Unsplash

An adequate consumption of milk and dairy products at different life stages can help prevent various chronic diseases. For example, there is a positive link between the moderate intake of milk during pregnancy and birth weight, length, and bone mineral content during childhood.

In addition, a daily intake of milk and dairy products among elderly people may reduce the risk of frailty and sarcopenia. These are just some of the conclusions of a systematic review of 14 articles dealing with the role of milk and dairy products in the prevention of chronic diseases.

The review was conducted by scientists from different Spanish, European, and American universities, and coordinated by Professor Angel Gil of the University of Granada (UGR) and Professor Rosa M. Ortega of the Complutense University of Madrid.

Milk and dairy products contain multiple nutrients and contribute to meeting the nutritional requirement for protein, calcium, magnesium, phosphorus, potassium, zinc, selenium, vitamin A, riboflavin, vitamin B12, and pantothenic acid. Yet the consumption of dairy products is on the decline, falling short of the level recommended in many countries, as the potential benefits of milk and dairy products are starting to be questioned.

This review aims to evaluate and synthesise the scientific evidence on the effect of milk and dairy product consumption in terms of health and prevention of various chronic diseases and all-cause mortality, bearing in mind the importance of maintaining an adequate quality of diet in the different stages of the life cycle.

The evidence gathered in the study is based on the findings of meta-analyses and systematic reviews of observational studies, randomized controlled trials, and reviews.

In the analysis of the differences between high vs. low consumption of dairy products, no association was identified between dairy product consumption and increased risk of mortality.

The total intake of low-fat dairy products was associated with a reduced risk of metabolic syndrome, supporting the view that the consumption of dairy products does not increase the risk of cardiovascular disease and could have a slightly protective effect.

Inverse associations were observed between dairy product consumption and ischemic heart disease and myocardial infarction. Current scientific evidence also suggests that the consumption of such products, especially low-fat dairy and yoghurt, may be associated with a lower risk of type 2 diabetes.

It has also been shown that moderate consumption of this food group is associated with a lower risk of colorectal cancer and bladder cancer, while no associations were found for prostate cancer. Nor has the intake of milk or dairy products been shown to demonstrate a proinflammatory effect on overweight or obese individuals, or on those presenting other metabolic abnormalities.

Fortification of dairy products with phytosterols and omega-3 fatty acids appears to constitute a suitable strategy for improving cardiometabolic risk biomarkers. (University of Granada)

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