The role of low-fat dairy products

  

  

   Low fat dairy products play a dominant role in the human nutrition. Milk and dairy products constitute an important source of nutrient supply to the diet within relatively few calories. 

   To begin with, low fat dairy products are recognized for their considerable provision of calcium. Calcium is used for building bones and teeth, thus treatment of osteoporosis is enabled and bone mass is maintained. Express from calcium, dairy products such as yoghurt, fluid milk and soymilk provide significant amounts of potassium. The role of potassium is crucial, as it aids in the regulation of blood pressure. Additionally, intake of dairy products is also associated with reduced risk of cardiovascular disease and type 2 diabetes. 

    Nowadays, many of us believe that low fat dairy products are efficient towards weight gain and the appearance of other medical conditions. However, according to a scientific research carried out by Dr. Stephen Guyenet, consumption of low and non fat dairy products encourages the formation of metabolic disease along with a series of serious health issues, such as obesity, high cholesterol, insulin resistance, diabetes and heart disease. The evidence for this is based on the role of fatty acids and other nutrients. These are vital constituents, as they contribute to a highly efficient digestion and assimilation of daily components. Moreover, gut and cardiovascular degradation is prevented. Some important fatty acids involve butyrate, trans-palmitoleic and phytanic acid.

   To sum up, it is important to consume all the types of dairy products, in order to obtain the majority of nutrients that they provide. Furthermore, health balance is encouraged so this is important for  the maintenance of good health.


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