Dairy and Metabolic Syndrome

Category: Conditions of the Circulatory System , Diet and Nutrition


The incidence of obesity and diabetes in the United States has increased dramatically over the last decade. Many studies have demonstrated components of the Standard American diet that can contribute to their development, as well as those aspects that decrease incidence. Dairy consumption has been shown in studies to offer some benefit against the development of insulin resistance and obesity.

Metabolic syndrome is a condition characterized by increased lipids in the blood, obesity (especially increased abdominal weight), and insulin resistance. As a diagnosis, metabolic syndrome has been on the rise in the US, though less is known about its development. Information on diet and lifestyle has been shedding light on this ever-increasing problem. Because diary offers some benefit in terms of insulin resistance and obesity, it may also present a similar relationship with metabolic syndrome.

A study carried out in Iran was published in the American Journal of Clinical Nutrition that gathered epidemiological data on the association between dairy and metabolic syndrome. A total of 827 men and women completed a study that measured dairy intakes from several sources including milk, yogurt, and cheese. Participants were also assessed for features of metabolic syndrome.

The researchers found that the mean consumption of dairy products was about 3 servings per day. Subjects who consumed the highest number of servings per day were more likely to have less abdominal fat. Subjects in the highest group were also less likely to have high blood pressure. Incidence of metabolic syndrome was inversely correlated with dairy intake.

The authors concluded that dairy intake was inversely correlated with the risk of developing metabolic syndrome. However, more in-depth analysis showed that the relationship was slightly weakened when adjusted for calcium intake. Therefore, the researchers concluded that the benefit of dairy might be due to its calcium content. More studies are needed to fully understand the mechanisms involved.