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IJE Advance Access originally published online on August 24, 2008
International Journal of Epidemiology 2008 37(6):1214-1216; doi:10.1093/ije/dyn170
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Published by Oxford University Press on behalf of the International Epidemiological Association © The Author 2008; all rights reserved.

Commentary: Lactose and ischaemic heart disease: a weak 28-year-old hypothesis

Wael K Al-Delaimy

Family and Preventive Medicine, University of California, San Diego, 3855 Health Sciences Dr. 0901, La Jolla, CA 92093, USA. E-mail: wael@ucsd.edu

Accepted 5 June 2008

The first 150 words of the full text of this article appear below.

Ischaemic heart disease (IHD) is one of the more extensively researched diseases and most of its risk factors have been identified by consistent data from different studies. Diet and dietary patterns have been found to be correlated with the risk of IHD, for example, the dietary pattern of fruits and vegetables, whole-meal bread, low fat dairy and little alcohol has an inverse association with the risk,1 while high intake of red and processed meat, refined grains and sugars, French fries and high fat dairy is associated with increased IHD risk.2 Milk has been less consistently correlated with IHD and two recent reviews of published literature suggest there is no increased risk.3,4 Milk is a rather complex food because it is a rich source of protein, saturated fat, calcium and lactose sugar. Saturated fat from dairy products, including whole milk has been found to be related to IHD.5 Calcium from milk . . . [Full Text of this Article]


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