2026-04-29T00:59:56Zhttps://repisalud.isciii.es/rest/oai/request

oai:repisalud.isciii.es:20.500.12105/226332024-11-28T21:35:06Zcom_20.500.12105_15322com_20.500.12105_2051col_20.500.12105_16967

00925njm 22002777a 4500 dc Salas-Salvado, Jordi author Babio, Nancy author Juarez-Iglesias, Manuela author Picó, Catalina author Ros, Emilio author Moreno Aznar, Luis A author Foro Debate Lacteos Espana author 2018-11 The nutritional guidelines incorporate dairy products as part of a balanced and healthy diet. In almost all guidelines it is announced that dairy products have to preferably be consumed as non or low-fat version. The reason behind this recommendation is the intake of saturated fatty acids (SFA). Recently, it has been suggested that building nutritional recommendations according to the nutrient food content, leads to a limiting interpretation of the functions and properties of the consumed food. Lately, the research focus has been shifted towards the study of the food matrix, which allows assessing health effects considering all the components contained in the foods, and their impact in human health. Dairy products are the perfect example to highlight the importance of the food matrix as a determinant of the effects of nutrients on health. The potentially harmful effects of SFA on cardiometabolic health seem to be different when they are consumed within nutrient-rich foods such as yogurt, cheese or other dairy products. Epidemiological studies with large population cohorts and long term follow-up show that consumption of dairy products, especially yogurt, is not associated with an increased cardiovascular risk. Therefore, there is not enough scientific evidence to preferentially recommend the consumption of non-fat or low-fat dairy products to the general population, instead of its whole-fat version. Salas-Salvado J, Babio N, Juarez-Iglesias M, Pico C, Ros E, Moreno Aznar LA, et al. The importance of dairy products for cardiovascular health: whole or low fat?. Nutr Hosp. 2018 Nov;35(6):1479-90. 0212-1611 http://hdl.handle.net/20.500.13003/17447 https://hdl.handle.net/20.500.12105/22633 30525863 10.20960/nh.2353 1699-5198 Nutricion Hospitalaria 2-s2.0-85058519603 455086100028 L625503984 Dairy Yogurt Fat Food matrix Saturated fatty acids Nutritional recommendations The importance of dairy products for cardiovascular health: whole or low fat?