Bjørklund Holven Kirsten, Sonestedt Emily
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden.
Food Nutr Res. 2024 Dec 30;68. doi: 10.29219/fnr.v68.10486. eCollection 2024.
Milk and dairy products are major sources of protein, calcium, and other micronutrients. Milk and dairy products contribute with approximately half of the total intake of saturated fat in the Nordic and Baltic diets. Saturated fat is an important determinant of plasma total and low density lipoprotein (LDL)-cholesterol concentrations, and a causal relationship between high LDL-cholesterol and atherosclerotic cardiovascular disease has consistently been documented. The aim of this scoping review is to describe the evidence for the role of milk and dairy products for health-related outcomes as a basis for setting and updating food-based dietary guidelines. Two qualified systematic reviews were included (World Cancer Research Fund and a systematic review for the US Dietary Guidelines Advisory Committee 2020). In addition, systematic reviews published between January 2011 and January 2022 were considered, screened (555 records) and evaluated (159 records) for this review. The systematic reviews suggest that milk or dairy consumption is not associated with increased risk of cardiovascular disease and dyslipidaemia. Current evidence suggests an inverse association with some cardiometabolic risk factors, such as total and LDL-cholesterol, especially regarding fermented dairy products (i.e. yogurt and cheese). There was evidence of an association between intake of dairy products and reduced risk of colorectal cancer. Some studies reported an inverse association between intake of dairy and type 2 diabetes or markers of impaired glucose homeostasis, especially for low-fat dairy, yoghurt, and cheese. Most studies suggest that intake of milk or dairy is not associated with increased risk of cardiovascular risk and some suggestions of inverse association, especially with low-fat products and fermented dairy products, were found with respect to cardiovascular disease, type 2 diabetes, and colorectal cancer. Milk or dairy products are important dietary sources of calcium and iodine, and are fully compatible with a healthy dietary pattern.
牛奶及奶制品是蛋白质、钙和其他微量营养素的主要来源。在北欧和波罗的海地区的饮食中，牛奶及奶制品约占饱和脂肪总摄入量的一半。饱和脂肪是血浆总胆固醇和低密度脂蛋白（LDL）胆固醇浓度的重要决定因素，并且高LDL胆固醇与动脉粥样硬化性心血管疾病之间的因果关系一直有文献记载。本综述的目的是描述牛奶及奶制品对健康相关结果作用的证据，作为制定和更新以食物为基础的膳食指南的依据。纳入了两项合格的系统评价（世界癌症研究基金会以及美国膳食指南咨询委员会2020年的一项系统评价）。此外，还考虑了2011年1月至2022年1月期间发表的系统评价，并对其进行筛选（555条记录）和评估（159条记录）用于本综述。系统评价表明，食用牛奶或奶制品与心血管疾病和血脂异常风险增加无关。目前的证据表明，与某些心血管代谢危险因素呈负相关，如总胆固醇和LDL胆固醇，尤其是发酵奶制品（即酸奶和奶酪）。有证据表明，奶制品摄入量与结直肠癌风险降低之间存在关联。一些研究报告称，奶制品摄入量与2型糖尿病或葡萄糖稳态受损标志物呈负相关，尤其是低脂奶制品、酸奶和奶酪。大多数研究表明，摄入牛奶或奶制品与心血管疾病风险增加无关，并且在心血管疾病、2型糖尿病和结直肠癌方面发现了一些负相关的迹象，尤其是与低脂产品和发酵奶制品有关。牛奶或奶制品是钙和碘的重要膳食来源，并且与健康的饮食模式完全兼容。
