文章基本信息

标题：Importance of Milk and Dairy Products in Coronary Heart Disease
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作者：Gülfem Ünal ; A.Sibel Akalın
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2006
卷号：31
期号：5
出版社：Association of Food Technology, Turkey
摘要：Coronary heart disease, the most common form of cardiovascular disease, is the leading cause of death in many countries. Many risk factors like genetic and environmental and particularly diet play role in the development of coronary heart disease. As blood cholesterol levels are effective on the disease, type and content of lipid as well as cholesterol level in the diet have a great importance. Some dairy food nutrients are hypercholesterolemic, whereas some fatty acids in dairy products have hypocholesterolemic effect. While many scientific studies have proved the positive effect of conjugated linoleic acid, sphingomylein and fermented dairy products on coronary heart disease; there is not exact evidence about the potential effect of some dairy nutrients. In scientific studies which have examined specific food groups, it has been reported that whole milk and dairy products can contribute to blood cholesterol levels, whereas consuming these products in a whole diet in moderate amounts does not increase the risk of coronary heart disease. For a healthy existence and in the prevention of coronary heart disease it should be reminded to consume the major food groups in recommended amounts and the effects of genetic and environmental factors on the development of coronary heart disease.
关键词：coronary heart disease; cardiovascular disease; dairy products