Foods, Volume 7, Issue 3 (March 2018)
Cover Story (view full-size image) Dairy fats have been associated with saturated fatty acids (SFA) and increased cholesterol levels upon consumption. With cardiovascular diseases (CVDs) being today the number one cause of death and morbidity globally, a question of topical importance is: “Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?” We discuss the relationship between dairy consumption, cardiometabolic risk factors and the incidence of CVDs. Evidence suggests that milk has a neutral effect on cardiovascular outcomes, but fermented dairy products—such as yoghurt, kefir and cheese—may have a positive or neutral effect. View the paper here.