Science Summary: Dairy & Cardiovascular Disease | U.S. Dairy

Science Summary: Cardiovascular Disease

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  • February 27, 2019

Cardiovascular disease (CVD) is the leading cause of death in the U.S., accounting for 31% of all deaths in recent years. A growing body of research indicates that dairy food consumption is associated with multiple health benefits, and a 2016 review concluded that dairy food consumption is not linked to higher risk for CVD or coronary artery disease (CAD), and it is linked to lower risk for stroke.

Dairy foods such as milk, cheese and yogurt are foundational foods in healthy eating patterns. The dairy group contributes important shortfall nutrients, including calcium, vitamin D and potassium to the U.S. diet. Low-fat and fat-free dairy foods are part of the Dietary Guidelines for Americans (DGA) and American Heart Association (AHA) dietary recommendations.

You can download our full report, “Science Summary: Cardiovascular Disease,” which shows further support for consuming low-fat or fat-free dairy foods as recommended in the 2015 DGA.

Cardiovascular Disease