Salas-Salvado, JordiBabio, NancyJuarez-Iglesias, ManuelaPicó, CatalinaRos, EmilioMoreno Aznar, Luis AForo Debate Lacteos Espana2024-09-062024-09-062018-11Salas-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):1479-90.0212-1611http://hdl.handle.net/20.500.13003/17447https://hdl.handle.net/20.500.12105/22633The 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.spahttp://creativecommons.org/licenses/by-nc-sa/4.0/DairyYogurtFatFood matrixSaturated fatty acidsNutritional recommendationsCardiovascular DiseasesDiabetes Mellitus, Type 2Cardiovascular SystemNutrition PolicyCheeseHumansDairy ProductsFatty AcidsFatsDietary FatsMilkHealth PromotionRisk FactorsAnimalsYogurtresearch articleAttribution-NonCommercial-ShareAlike 4.0 International305258633561479-149010.20960/nh.23531699-5198Nutricion Hospitalariaopen accessAnimalesYogurLechePromoción de la SaludGrasas de la DietaGrasasFactores de RiesgoProductos LácteosHumanosQuesoÁcidos GrasosDiabetes Mellitus Tipo 2Enfermedades CardiovascularesPolítica NutricionalSistema Cardiovascular2-s2.0-85058519603455086100028L625503984