Effects of milk and fermented dairy products on the blood cholesterol content and profile of mammals in relation to coronary heart disease

In the recent past, dairy products have received adverse publicity in terms of their effect on the blood cholesterol content of consumers. They have been perceived to increase blood cholesterol content, which is a risk factor in the aetiology of coronary heart disease. The relationship between diet and blood cholesterol content is by no means clear and this applies certainly to the role of dietary dairy products. The effects of milk and of fermented dairy products have been reviewed in this paper and, although there are conflicting data in the scientific literature, the consensus view indicates that the dairy products discussed do not increase the plasma cholesterol concentration and, in many studies, hypocholesterolaemic effects have been reported. Copyright (C) 1996 Elsevier Science Limited