A global study has found diverse effects of dairy consumption on cardiovascular disease (CVD) incidence, indicating significant regional variations between populations. Using data from the China Kadoorie Biobank and the UK Biobank, the researchers investigated how different types of dairy products affect heart health across these contrasting cohorts.
Regular dairy consumption appears to have mixed results; Chinese participants experienced a 9% increased risk of coronary heart disease (CHD), yet benefited from a 6% reduced risk of stroke compared to non-consumers. Conversely, British participants exhibited lower risks of CVD, CHD, and ischemic stroke linked to total dairy intake, particularly from cheese and semi-skimmed or skimmed milk.
The results of this extensive analysis, encompassing millions of person-years of follow-up data, raise important discussions around dairy's role in diet and its impact on heart disease. The findings suggest not just the quantity of dairy, but the type consumed is pivotal. Meta-analyses support these results, showing total dairy consumption linked to 3.7% CVD risk reduction and 6% stroke risk reduction overall. While dairy products like cheese and low-fat dairy are associated with protective health benefits, whole milk consumption may present risks.
Previous studies revealed significant heterogeneity in research results concerning dairy and heart health, with contradictory findings prompting dietary guidelines to often favor low-fat options over whole fat due to saturated fat content.
This recent investigation identifies cheese—the prevalent dairy consumed in the UK—as particularly beneficial, with reduced risk rates for both CVD and CHD: as much as 12% lower compared to lower consumption rates. This contrasts with liquid milk consumption, which revealed marginal increases to CVD risk among Chinese participants, emphasizing cultural dietary patterns influence health outcomes.
Further examination of specific dairy types indicates cheese and low-fat dairy products yield protective effects against CVD, making these healthier options within dietary guidelines. The study emphasizes the need for dietary recommendations to address the nuances of dairy intake, especially distinguishing between the various dairy types consumed.
Overall, the evidence suggests aligning dairy consumption more closely with heart-healthy diets could promote cardiovascular wellness, especially focusing on quality alongside quantity of dairy. With CVD being the largest global contributor to morbidity, refining dietary guidelines around dairy could serve public health initiatives aiming for improved cardiovascular outcomes.
Future studies are called upon to explore the intricacies of dairy product effects on heart health, accounting for genetic factors and differences across global populations. This research shines light on the complex interplay between diet, culture, and cardiovascular disease risk, reminding health enthusiasts of the benefits of considering the broader food matrix and quality of consumed nutrients.