Abstract
Hypertension is a major risk factor in addition to atherosclerosis and type 2 diabetes mellitus for the development of coronary heart disease and strokes. Several prospective clinical studies have demonstrated a possible protective effect of milk and dairy product consumption on these conditions. The putative effects of milk and dairy products are possibly mediated through their mineral content of calcium, magnesium, potassium, and vitamin D. These dairy substances exercise their blood pressure–lowering effect either directly on the arterial wall by these minerals or indirectly through blockade of the angiotensin-converting enzyme (ACE) by the amino acids contained in the casein and whey of milk. The blockade of ACE results in the inhibition of production of angiotensin II, a potent vasoconstrictive peptide, and the prevention of degradation of bradykinin, a potent vasodilating peptide. For this concise review, a Medline search of the English language literature was conducted from 2006 to September 2012 and 16 pertinent papers were selected. The potential beneficial pleiotropic effects from these studies together with collateral literature will be discussed in this review.
The significance of milk and dairy food consumption on the prevention of coronary heart disease (CHD) and all-cause mortality has been debated over the years. Earlier studies on the consumption of whole milk indicated an increase in the incidence of CHD, stroke, and all-cause mortality in persons consuming the highest quantities of milk and dairy products, and was attributed to their high-fat content.[1-3]This assumption, together with the belief that milk was fattening, led to a widespread conviction that milk and dairy products contribute to obesity and heart disease and should be avoided. However, milk is a complex food that contains fat, calcium, magnesium, potassium, vitamin D, and certain amino acids, which may contribute to the prevention of hypertension, atherosclerosis, type 2 diabetes mellitus (T2DM), and CHD. In addition, milk has been shown to increase satiety and prevent weight gain and fat accumulation in some studies. Based on these facts, the American Heart Association's (AMA's) Nutrition Committee has issued a scientific statement advocating the use of low-fat milk and dairy products as a dietary supplement.[4] Subsequent studies have demonstrated a putative preventive effect of milk and dairy products on the incidence of CHD, hypertension, atherosclerosis, and T2DM. These pleiotropic effects of milk and dairy products will be discussed in this review.
Full review here http://onlinelibrary.wiley.com/doi/10.1111/jch.12110/full
Graham
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