For the official nutritional recommendation. Rozenberg et

For many years, dairyproducts such as milk, yogurt and cheese have played some important roles forhuman consumption.

Rozenberg et al., (2015) have stated that many countries inthe world have agreed that dairy products are part of the official nutritionalrecommendation. Rozenberg et al., (2015) have pointed out that the combinationof essential nutrient which are hard to find from other product that islow-dairy or dairy-free diet are easily obtainable from the dairy products. Furthermore,dairy product contains essential amount of calcium, protein, vitamin and othernutrient that are crucial for body health.

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As expected, according to Rozenberget al., (2015) revealed due to the high calcium and nutrient content in thedairy products and represent good dietary sources which make the regular intakeof dairy products can be executed. Thorning et al., (2016) stated that severalorganizations agreed that dairy products can increase the risk of some diseasesand illness such as heart disease, osteoporosis, cardiovascular disease andmany more. However, most of the researchers believed that dairy products have alot of benefits for human consumption and help to reduce the risk of chronicdiseases. This paper will argue on the benefits of dairy products in a sensewhere it can lower the risk of cancer, reduce body weight, reduce the risk ofhypertension, prevent cardiovascular disease, and lower the risk of diabetesthrough the examination of evidence obtained by several reliable sources.  Firstly, the risk ofcancer can be reduced by consuming the right amount of dairy products.

Prentice(2014) has stated that “there are short in evidence to prove that highconsumption of milk and dairy product is the source to prostate cancer” (p.4).Besides, The World Cancer Research Fund, (2011) reported that the study oncolorectal cancer showed that the risk of the cancer can be lowered byconsuming milk and calcium.

Thorning et al., (2016) claimed that the variationof bioactive compound which contained in the dairy product can give bothpositive and negative result on carcinogenesis. Thorning et al., (2016) alsomentioned that the content of lactoferrin and calcium is related to thepositive sides of dairy products whereas the content of insulin-like growthfactor ? can be linked to the negative effect of the products.

In the same way,The Physician Committee (2015) stated that by consuming dairy products such asmilk and cheese would increase the level of insulin-like growth factor I whichis also known as IGF-1 that can lead to cancer. However, Thorning et al.,(2016) argued that milk and dairy products contain chemopreventive role thatcan prevent the viruses from attacking the immune system in human body. Althoughdairy is good in preventing cancer, the amount of consumption also has to betaken into account because if it is excessive it will lead to another cancer.            Otherthan that, dairy products play an important role in reducing the body weight,which has always been the concern of most people. Rozenberg et al.

, (2015) hasstated that it was discovered through the 4-year period that the consumption ofyogurt was related to the reduction of weight gain. Other than that, Abargouei etal., (2013) observed that the adult who consume a high amount of dairy productsin daily intake level without any restriction of calories diet will experienceda low effect of weight loss but the fat mass will reduce while the lean bodymass will increase.

Besides, Wilkinson et al., (2007) stated that by consuminglow-fat milk with some exercises will give an advantage for both men and womenin gaining the lean mass. Thorninget al., (2016) observed that the body fat could be reduced until 0.

65% and 13%the risk of overweight as the dairy intake increase to one serving per day.Furthermore, Thorning et al., (2016) also explained that the protein contentfound in dairy products is very important in weight reduction as it will helpto prevent more energy consumption and will reduce body fat storage.

It can beconcluded that dairy products can give a modest advantage in making the weightloss much easier in a short-term.            Next,hypertension has a possibility in playing a major role in the development ofmany chronic diseases such as stroke, heart failure and many more (McGrane et al., 2011), the consumption ofdairy product can give a positive impact in dealing the hypertension diseases.In addition, McGrane et al.,(2011) observed that the macronutrients and micronutrients which contained inthe dairy products can lower the hypertension risk either individually or in combinationof the nutrients. Besides, McGrane et al.

, (2011) also stated that the totalcalcium intake in American diet is nearly 80% from the dairy products have beensuggested as a major role in preventing the hypertension. Prentice (2014)argued that dairy product such as milk only give a small impact in reducing thehypertension risk while most of them such as fermented dairy product does notshow any proof in handling the hypertension problem. In addition, McGrane etal., (2011) observed that on the daily intake of 150mL of fermented milk didnot show any importance in systolic blood pressure (SBP) and diastolic bloodpressure (DBP) for blood pressure measurement and no restriction ofangiotensin-converting enzyme (ACE) after few weeks.

However, McGrane et al., (2011)stated that the consumption of 300mL fermented milk did show a reduction in SBPand DBP after 8 weeks of measurement. For this reason, although it is clearthat dairy products can help to reduce hypertension levels, there are stillmany people out there who suffer from hypertensive problems that lead to moreharmful diseases such as stroke.Last but not least, theconsumption of dairy products helps to promote the lower risk of cardiovasculardisease. A study via meta analysis show that there is no significance effectbetween the increase of cardiovascular mortality and the intake of dairyproducts in daily consumption (O’Sullivan et al.,2013 as cited in Thorning etal., 2016). Another study review had concluded that the increasing risk ofcardiovascular disease has no relation with the intake of dairy products in thehuman diet (Huth et al.

, 2012 as cited in Rozenberg et al.,2015). On the otherhand, the latest study found that the consumption of dairy products has reducethe risk of cardiovascular disease by 12% (Qin et al., 2015 as cited inThorning et al., 2016). In a slight different view, Thorning et al., (2016)stated “the high intake of cheese was associated by 8% lower risk of coronaryheart disease” (p.

3). Initially, we can conclude that the studies show there isno correlation between dairy products and the risk of cardiovascular diseasebut the recent studies proved that the consumption of dairy product reduce therisk of cardiovascular disease.Finally, the intake of dairy products didnot increase the risk of diabetes specifically on type 2 diabetes. Thorning etal., (2016) reported that the consumption of dairy products contributes to verylittle effect or none on the risk of diabetes. This is supported by anotherstudy which found that the high consumption of yogurt and dairy can reduce therisk of diabetes as they have inverse relation between them but there is noassociation found with the milk intake (Thorning et al., 2016).

A differentstudy reported that the whey protein mostly in the milk or yogurt can help in loweringthe concentration of postprandial plasma glucose in type 2 diabetic patients (Fridet al.,2005 as cited in Thorning et al.2016). However, a study done by Ferre etal.

(2017) concluded that cheese and butter intake increase the risk of type 2diabetes but the intake of whole fat yogurt was associated with the lower riskof type 2 diabetes. In conclusion, dairy intake does not necessarily increasethe risk of type 2 diabetes as it gives more benefits than bad effects but italso helps to reduce the risk of diabetes. As a conclusion, dairyproducts are good for human consumption as they can lower the risk of cancer,reduce body weight, reduce the risk of hypertension, prevent cardiovasculardisease, and lower the risk of diabetes. However, the intake of dairy productsmust be controlled and the intake must be based on the suggested amount inorder to get the best impact. We can avoid the risk of health by practicinghealthy diet and controlling our nutrient intakes.

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