The nutrients of the milk on cardiovascular health

Abstract

The incidence of milk components on cardiovascular health is reviewed. A fraction of great interest in relation to cardiovascular disease is that of minerals, especially calcium. Benefits of milk in reducing blood pressure due to bioavailable calcium, along with other mineral elements present and bioactive peptides with antihypertensive ability, ACE inhibitors (key enzyme involved in the regulation of blood pressure) have been documented. Furthermore, a positive association of diets with high levels of calcium from milk, the fecal excretion of fat--which is favored by the same--and cardiovascular markers has also been reported. The presence in the milk of the essential, linoleic, linolenic and arachidonic fatty acids, although at low levels, is particularly interesting. Moreover, in the milk fat bioactive components as conjugated linoleic acid and sphingomyelin, which could exert potential cardioprotective effects are also present. However, because it contains high levels of saturated fatty acids, milk fat products consumption has been discouraged indiscriminately. According to the evidence collected in a long series of scientific studies it can be concluded that consumption of milk/dairy balanced and low-fat could be neutral effect or be inversely associated with cardiovascular risk.