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Dairy Consumption Tied to Lower Incidence of Metabolic Syndrome

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By: Sean Moloughney

Editor, Nutraceuticals World

The consumption of dairy products, including cheese alone, was associated with decreased incidence of metabolic syndrome and associated risk factors for cardiovascular disease, according to research findings recently published in Diabetes Care.

These results also found that consumption of dairy products other than cheese, and calcium intake, were associated with a decrease in the incidence of type 2 diabetes or impaired fasting glucose. The study supports previous epidemiological research that associated dairy intake with a lower prevalence of obesity-related chronic diseases.

Metabolic syndrome is a condition characterized by the presence of at least three metabolic abnormalities, including central obesity, high blood pressure, and impaired glucose and lipid metabolism, that are risk factors for cardiovascular disease.

The study examined Data from the Epidemiological Study on the Insulin Resistance Syndrome (DESIR), a nine-year prospective study that surveyed 3435 individuals in France using a food frequency questionnaire at baseline and after three years. The authors examined dietary intake of three categories: dairy products excluding cheese, cheese specifically and overall calcium density of the diet. The results were adjusted to exclude confounding variables, including body mass index (BMI).

Another recent research study also demonstrated that the nutrient combination of calcium and milkfat present in dairy may play a role in reducing fat absorption and may help maintain good cholesterol while minimizing any increase in bad cholesterol. The study, published online in the February issue of the British Journal of Nutrition reinforced findings published in the 2010 Dietary Guidelines Advisory Committee report indicating that ‘bioactive components that alter serum lipid levels may be contained in milkfat.’ For further information: www.usdairy.com

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