Nutritional quality of dairy products and human health

The objective of that review is to make a statement on published data and to show the complex association between dairy products and human health. Whereas the group of food "milk and dairy products" present nutritional characteristics which distinguish it from the other food groups, its nutritional composition is likely to vary according to different parameters such as animal diet or parameters of dairy product manufacture. In particular, dairy products are richer in vitamins A and E, carotenoids, polyphenols and unsaturated fatty acids and lower in saturated fatty acids when animals are fed a pasture-based diet than when they consume a preserved forage-based one. In addition, the "negative" image of dairy products is mainly related to lipid hypothesis underlying cardiovascular diseases. The observational studies did not all conclude to deleterious effect of dairy products on cardiovascular diseases and on cancers. The questions under the data interpretation are as well on qualitative aspects (the real nature of the incriminated dairy product) as on quantitative ones. The dietary habits highly vary between the individuals within a given population. Deleterious associations of food items have been shown in certain population groups, such as an increase of animal products, including dairy products, and a decrease of plant-based food intake. Consequently, there remain many works to be defined and achieved for better assessing the nutritional quality of dairy products. However, in every case, the dietary recommendations concerning dairy product consumption must aim to include them in a balanced diet and not to exclude them from human diet.