Cardiovascular diseases (CVD) remain a major cause of death and
morbidity globally and diet plays a crucial role in the disease
prevention and pathology. The negative perception of dairy fats stems
from the effort to reduce dietary saturated fatty acid (SFA) intake due
to their association with increased cholesterol levels upon consumption
and the increased risk of CVD development. Institutions that set dietary
guidelines have approached dairy products with negative bias and used
poor scientific data in the past. As a result, the consumption of dairy
products was considered detrimental to our cardiovascular health. In
western societies, dietary trends indicate that generally there is a
reduction of full-fat dairy product consumption and increased low-fat
dairy consumption. However, recent research and meta-analyses have
demonstrated the benefits of full-fat dairy consumption, based on higher
bioavailability of high-value nutrients and anti-inflammatory
properties. In this review, the relationship between dairy consumption,
cardiometabolic risk factors and the incidence of cardiovascular
diseases are discussed. Functional dairy foods and the health
implications of dairy alternatives are also considered. In general,
evidence suggests that milk has a neutral effect on cardiovascular
outcomes but fermented dairy products, such as yoghurt, kefir and
cheese may have a positive or neutral effect. Particular focus is
placed on the effects of the lipid content on cardiovascular health.