Following the recent conclusion of a meeting of experts of the Committee on Nutrition and Health of the International Dairy Federation on "Scientific update on milk fat and cardiovascular diseases, nutrition experts have emphasized the positive aspects of milk fat as well as stress the importance of analyzing the biological effect of different fatty acids in relation to risk of coronary heart disease, according to acceso.com website collects.
According says Dr. Manuela Juárez, CSIC Research Professor and member of the Expert Committee on Nutrition Plan, Health and Communication Dairy, 2007-2010 launched by the National Federation Dairy Industries (phenyl), "The milk fat has a very different natural fat sources. It has a 60% saturated fatty acids which do not affect plasma cholesterol and is the only one that contains substantial concentrations of fatty acids short and medium chain are used as source of quick energy, so have low tendency to accumulate in fatty tissue.
Thus, oleic acid not only of milk is effective in reducing plasma cholesterol but other properties of milk also have this capability, explains the expert.
The evidence on the consumption of milk and dairy products and the impact on cardiovascular disease, diabetes and cancer, was one of the most interesting topics discussed at the meeting. Following several studies with large numbers of individuals to analyze all the various diseases that may increase the risk of cardiovascular disease or diabetes, the meta-analysis shows that increased consumption of milk and milk products, there is a significant reduction in risk factors.
The results were more positive when using low-fat milk compared to whole milk or enriched in fat. Furthermore, we also have a positive influence in reducing this type of lifestyle diseases and increased exercise.
Experts agreed point to be borne in mind that dairy products are not consumed in isolation, are part of an overall diet so consumed with other foods that may contain compounds that affect health.
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