Hostname: page-component-8448b6f56d-dnltx Total loading time: 0 Render date: 2024-04-17T07:00:31.039Z Has data issue: false hasContentIssue false
  • English
  • Français

Bioactive substances in milk with properties decreasing risk of cardiovascular diseases

Published online by Cambridge University Press:  09 March 2007

Maria Pfeuffer  and
J. Schrezenmeir
Maria Pfeuffer*
Affiliation:
Federal Dairy Research Centre, Department of Physiology and Biochemistry of Nutrition, 24103 Kiel, Germany
J. Schrezenmeir
Affiliation:
Federal Dairy Research Centre, Department of Physiology and Biochemistry of Nutrition, 24103 Kiel, Germany
*
*Corresponding author: Maria Pfeuffer, fax +431–609-2472, email pfeuffer@bafm.de
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Milk is often seen as a potential promotor of atherosclerosis and coronary heart disease because it is a source of cholesterol and saturated fatty acids. But there are several studies indicating that milk and milk products may not affect adversely blood lipids as would be predicted from its fat content and fat composition. There are even factors in milk and milk products which may actively protect from this condition by improving several risk factors. Calcium, bioactive peptides and as yet unidentified components in whole milk may protect from hypertension, and folic acid, vitamin B6 (pyridoxine) and B12 (cyanocobalamin) or other unidentified components of skim milk may contribute to low homocysteine levels. Conjugated linoleic acid may have hypolipidaemic and antioxidative and thus antiatherosclerotic properties. Epidemiological studies suggest that milk and milk products fit well into a healthy eating pattern emphasizing cereals and vegetables.

Keywords

MilkCoronary heart diseaseRisk reduction
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue S1 , November 2000 , pp. 155 - 159
Copyright
Copyright © The Nutrition Society 2000

References

Abbott, RD, Curb, JD, Rodriguez, BL, Sharp, DS, Burchfiel, CM, Yano, K (1996) Effect of dietary calcium and milk consumption on risk of thromboembolic stroke in older middle-aged men. The Honolulu Heart Program Stroke 27, 813–818.CrossRefGoogle ScholarPubMed
Agerbæk, M, Gerdes, LU, Richelsen, B (1995) Hypocholesterolemic effect of a new fermented milk product in healthy middle-aged men European Journal of Clinical Nutrition 49, 346–352.Google Scholar
Appel, LJ, Moore, TJ, Obarzanek, E, Vollmer, WM, Svetkey, LP, Sacks, FM, Bray, GA, Vogt, TM, Cutler, JA, Windhauser, MM, Lin, PH, Karanja, N (1997) A clinical trial of the effects of dietary patterns on blood pressure. DASH collaborative Research Group New England Journal of Medicine 336, 1117–1124.CrossRefGoogle ScholarPubMed
Artaud-Wild, SM, Connor, SL, Sexton, G, Connor, WE (1993) Differences in coronary mortality can be explained by differences in cholesterol and saturated fat intakes in 40 countries but not in France and Finland Circulation 88, 2771–2779.CrossRefGoogle Scholar
Ascherio, A, Stampfer, MJ, Colditz, GA, Willett, WC, McKinlay, J (1991) Nutrient intakes and blood pressure in normotensive males International Journal of Epidemiology 20, 886–891.CrossRefGoogle ScholarPubMed
Banni, S, Carta, G, Contini, MS, Angioni, A, Deiana, M, Dessi, MA, Melis, MP, Corongiu, FP (1996) Characterization of conjugated diene fatty acids in milk, dairy products, and lamb tissue Journal of Nutritional Biochemistry 7, 150–155.CrossRefGoogle Scholar
Berg, JJ, van, den, Cook, NE, Tribble, DL (1995) Reinvestigation of the antioxidant properties of conjugated linoleic acid Lipids 30, 599–605.CrossRefGoogle ScholarPubMed
Berner, LA (1993) Roundtable discussion on milkfat, dairy foods, and coronary heart disease risk Journal of Nutrition 123, 1175–1184.Google ScholarPubMed
Buonopane, GJ, Kilara, A, Smith, JS, McCarthy, RD (1992) Effect of skim milk supplementation on blood cholesterol concentration, blood pressure and triglycerides in a free-living human population Journal of the American College of Nutrition 11, 56–67.CrossRefGoogle Scholar
Duell, PB, Malinow, MR (1997) Homocyst(e)ine: an important risk factor for atherosclerotic vascular disease Current Opinions of Lipidology 8, 28–34.CrossRefGoogle ScholarPubMed
Fehily, AM, Yarnell, JWG, Sweetnam, PM, Elwood, PC (1993) Diet and incident of ischaemic heart disease: the Caerphilly Study British Journal of Nutrition 69, 303–314.CrossRefGoogle ScholarPubMed
Gilliland, SF, Nelson, CR, Maxwell, C (1985) Assimilation of cholesterol by Lactobacillus acidophilus Applied Environmental Microbiology 49, 377–381.CrossRefGoogle ScholarPubMed
Grundy, SM, Balady, GJ, Criqui, MH, Fletcher, G, Greenland, P, Hiratzka, LF, Houston-Miller, N, Kris-Etherton, P, Krumholz, HM, LaRosa, J, Ockene, IS, Pearson, TA, Reed, J, Washington, R, Smith, SC (1998) Primary prevention of coronary heart disease: guidance from Framingham Circulation 97, 1876–1887.CrossRefGoogle ScholarPubMed
Grundy, SM, Barrett-Connor, E, Rudel, LL, Miettinen, T, Spector, AA (1988) Workshop on the impact of dietary cholesterol on plasma lipoproteins and atherogenesis Arteriosclerosis 8, 95–101.CrossRefGoogle ScholarPubMed
Grundy, SM, Denke, MA (1990) Dietary influence on serum lipids and lipoproteins Journal of Lipid Research 31, 1149–1172.CrossRefGoogle ScholarPubMed
Grunewald, KK (1982) Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus Journal of Food Science 47, 2078–2079.CrossRefGoogle Scholar
Ha, YL, Storkson, J, Pariza, M (1990) Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by conjugated dienoic derivatives of linoleic acid Cancer Research 50, 1097–1101.Google ScholarPubMed
Hata, Y, Yamomoto, M, Ohni, M, Nakajima, K, Nakamura, Y, Takano, T (1996) A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects American Journal of Clinical Nutrition 64, 767–771.CrossRefGoogle ScholarPubMed
(1997) The world dairy situation Bulletin IDF 323, 37–42.Google Scholar
Ip, C, Chin, SF, Scimeca, JA, Pariza, M (1991) Mammary cancer prevention by conjugated dienoic derivative of linoleic acid Cancer Research 51, 6118–6124.Google ScholarPubMed
Lee, KN, Kritchevsky, D, Pariza, MW (1994) Conjugated linoleic acid and atherosclerosis in rabbits Atherosclerosis 108, 19–25.CrossRefGoogle ScholarPubMed
Mann, GV, Spoerry, A (1974) Studies of a surfactant and cholesterolemia in the Maasai American Journal of Clinical Nutrition 27, 464–469.CrossRefGoogle Scholar
Martin, MJ, Hulley, SB, Browner, WS, Kuller, LH, Wentworth, D (1986) Serum cholesterol, blood pressure, and mortality: Implications from a cohort of 36 1662 men Lancet ii, 933–936.CrossRefGoogle Scholar
Massey, LK (1984) Effects of changing milk and yogurt consumption on human nutrient intake and serum lipoproteins Journal of Dairy Science 67, 255–262.CrossRefGoogle ScholarPubMed
Masuda, O, Nakamura, Y, Takano, T (1996) Antihypertensive peptides are present in aorta after oral administration of sour milk containing these peptides to spontaneously hypertensive rats Journal of Nutrition 126, 3063–3068.CrossRefGoogle ScholarPubMed
Matsui, T, Kawakita, Y, Yano, H (1997) Dietary skim milk powder increases ionized calcium in the small intestine of piglets compared to dietary soybean flour Journal of Nutrition 127, 1357–1361.CrossRefGoogle ScholarPubMed
Meisel, H (1997) Biochemical properties of regulatory peptides derived from milk proteins Biopoly 43, 119–128.3.0.CO;2-Y>CrossRefGoogle ScholarPubMed
Miller, GD, Groziak, SM (1997) Dietary calcium in health. 5. Calcium and blood pressure IDF Bulletin 322, 25–28.Google Scholar
Munday, JS, Thompson, KG, James, KAC (1999) Dietary conjugated linoleic acids promote fatty streak formation in the C57BL/6 mouse atherosclerosis model British Journal of Nutrition 81, 251–255.CrossRefGoogle ScholarPubMed
Nakamura, Y, Yamomoto, N, Sakai, K, Takano, T (1995) Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme Journal of Dairy Science 78, 1253–1257.CrossRefGoogle ScholarPubMed
Nicolosi, RJ, Rogers, EJ, Kritchevsky, D, Scimeca, JA, Huth, PJ (1997) Dietary conjugated linoleic acid reduces plasma lipoproteins and early aortic atherosclerosis in hypercholesterolemic hamsters Artery 22, 266–277.Google ScholarPubMed
Oshaug, A, Bugge, KH, Refsum, H (1998) Diet, an independent determinant for plasma total homocysteine. A cross sectional study of Norwegian workers on platforms in the North Sea European Journal of Clinical Nutrition 52, 7–11.CrossRefGoogle ScholarPubMed
Parodi, PW (1997) The French paradox unmasked: the role of folate Medical Hypotheses 49, 313–318.CrossRefGoogle ScholarPubMed
Pfeuffer, M, Barth, CA (1990) Milk protein and non-milk proteins in nutrition. 2. Lipid metabolism, especially referring to the hypercholesterolemic effect of casein IDF Bulletin 253, 19–33.Google Scholar
Reusser, ME, McCarron, DA (1994) Micronutrient effects on blood pressure regulation Nutrition Reviews 52, 367–375.CrossRefGoogle ScholarPubMed
Richelsen, B, Kristensen, K, Pedersen, SB (1996) Long-term (6 months) effect of a new fermented milk product on the level of plasma lipoproteins – a placebo-controlled and double blind study European Journal of Clinical Nutrition 50, 811–815.Google ScholarPubMed
Rossouw, JE, Burger, E-M, Van Der, Vyver, P, and, Ferreira, JJ (1981) The effect of skim milk, yogurt, and full cream milk on human serum lipids American Journal of Clinical Nutrition 34, 351–356.CrossRefGoogle ScholarPubMed
Schaafsma, G, Meuling, WJA, van Dokkum, W, Bouley, C (1998) Effect of a milk product fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers European Journal of Clinical Nutrition 52, 436–440.CrossRefGoogle ScholarPubMed
Schorah, CJ, Devitt, H, Lucock, M, Dowell, AC (1998) The responsiveness of plasma homocysteine to small increases in dietary folic acid: a primary care study European Journal of Clinical Nutrition 52, 407–411.CrossRefGoogle ScholarPubMed
Shantha, NC, Ram, LN, O'Leary, J, Hicks, CL, Decker, EA (1995) Conjugated linoleic acid concentrations in dairy products as affected by processing and storage Journal of Food Science 60, 695–697,720.CrossRefGoogle Scholar
Shaper, KG, Wannamethee, G, Walker, M (1991) Milk, butter and heart disease British Medical Journal 302, 785–786.CrossRefGoogle ScholarPubMed
Sharpe, SJ, Gamble, GD, Sharpe, DN (1994) Cholesterol-lowering and blood pressure effects of immune milk American Journal of Clinical Nutrition 59, 929–934.CrossRefGoogle ScholarPubMed
Stoll, P, Gutzwiller, A, Jost, M, Schneeberger, H, Sieber, R, Staehelin, HB, Steffen, C, Ritzel, G (1991) Short-term effect of whole milk and milk fermented by Pseudomonas fluorescens on plasma lipids in adult boars British Journal of Nutrition 66, 129–138.CrossRefGoogle ScholarPubMed
Tucker, KL, Selhub, J, Wilson, PWF, Rosenberg, IH (1996) Dietary intake pattern relates to plasma folate and homocysteine concentrations in the Framingham Heart Study Journal of Nutrition 126, 3025–3031.CrossRefGoogle ScholarPubMed
Ubbink, JB, Becker, PJ, Vermaak, WJH (1996) Will an increased dietary folate intake reduce the incidence of cardiovascular disease? Nutrition Reviews 54, 213–216.CrossRefGoogle ScholarPubMed
Verhoef, P, Stampfer, MJ, Rimm, EB (1998) Folate and coronary heart disease Current Opinions of Lipidology 9, 17–22.CrossRefGoogle ScholarPubMed
Yamamoto, N, Akino, A, Takano, T (1994) Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from lactobacillus helveticus CP790 Journal of Dairy Science 77, 917–922.CrossRefGoogle ScholarPubMed