Consumption of dairy products fortified with phytosterols may reduce LDL(bad)-cholesterol whilst consumption of dairy products fortified with omega-3 fatty acids may reduce both LDL-cholesterol and triglyceride levels

In May 2019 researchers from Spain published their review of the medical scientific literature to assess the effects of consuming fortified dairy products on cardiometabolic risk factors. A total of 41 studies were included the review where the dairy products had been fortified with phytosterols (31 studies), fatty acids (8 studies), and vitamin D (2 studies). Results showed that phytosterol-fortified dairy products led to an overall reduction of LDL(bad)-cholesterol, the level of reduction being was related to the amount of phytosterol. Consumption of omega-3 fatty acid-fortified dairy products was able to reduce both LDL(bad)-cholesterol and triglyceride levels. An analysis on the consumption of dairy products fortified with vitamin D or fatty acids other than omega-3 was not really possible due to the lack of available publications. Further research on the topic is required.

Soto-Méndez MJ et al. Role of Functional Fortified Dairy Products in Cardiometabolic Health: A Systematic Review and Meta-analyses of Randomized Clinical Trials.Adv Nutr. 2019 May 1;10(suppl_2):S251-S271

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