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For many years, dairy
products such as milk, yogurt and cheese have played some important roles for
human consumption. Rozenberg et al., (2015) have stated that many countries in
the world have agreed that dairy products are part of the official nutritional
recommendation. Rozenberg et al., (2015) have pointed out that the combination
of essential nutrient which are hard to find from other product that is
low-dairy or dairy-free diet are easily obtainable from the dairy products. Furthermore,
dairy product contains essential amount of calcium, protein, vitamin and other
nutrient that are crucial for body health. As expected, according to Rozenberg
et al., (2015) revealed due to the high calcium and nutrient content in the
dairy products and represent good dietary sources which make the regular intake
of dairy products can be executed. Thorning et al., (2016) stated that several
organizations agreed that dairy products can increase the risk of some diseases
and illness such as heart disease, osteoporosis, cardiovascular disease and
many more. However, most of the researchers believed that dairy products have a
lot of benefits for human consumption and help to reduce the risk of chronic
diseases. This paper will argue on the benefits of dairy products in a sense
where it can lower the risk of cancer, reduce body weight, reduce the risk of
hypertension, prevent cardiovascular disease, and lower the risk of diabetes
through the examination of evidence obtained by several reliable sources.  

Firstly, the risk of
cancer can be reduced by consuming the right amount of dairy products. Prentice
(2014) has stated that “there are short in evidence to prove that high
consumption of milk and dairy product is the source to prostate cancer” (p.4).
Besides, The World Cancer Research Fund, (2011) reported that the study on
colorectal cancer showed that the risk of the cancer can be lowered by
consuming milk and calcium. Thorning et al., (2016) claimed that the variation
of bioactive compound which contained in the dairy product can give both
positive and negative result on carcinogenesis. Thorning et al., (2016) also
mentioned that the content of lactoferrin and calcium is related to the
positive sides of dairy products whereas the content of insulin-like growth
factor ? 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 as
milk and cheese would increase the level of insulin-like growth factor I which
is also known as IGF-1 that can lead to cancer. However, Thorning et al.,
(2016) argued that milk and dairy products contain chemopreventive role that
can prevent the viruses from attacking the immune system in human body. Although
dairy is good in preventing cancer, the amount of consumption also has to be
taken into account because if it is excessive it will lead to another cancer.

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            Other
than 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) has
stated that it was discovered through the 4-year period that the consumption of
yogurt was related to the reduction of weight gain. Other than that, Abargouei et
al., (2013) observed that the adult who consume a high amount of dairy products
in daily intake level without any restriction of calories diet will experienced
a low effect of weight loss but the fat mass will reduce while the lean body
mass will increase. Besides, Wilkinson et al., (2007) stated that by consuming
low-fat milk with some exercises will give an advantage for both men and women
in gaining the lean mass. Thorning
et 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 content
found in dairy products is very important in weight reduction as it will help
to prevent more energy consumption and will reduce body fat storage. It can be
concluded that dairy products can give a modest advantage in making the weight
loss much easier in a short-term.

            Next,
hypertension has a possibility in playing a major role in the development of
many chronic diseases such as stroke, heart failure and many more (McGrane et al., 2011), the consumption of
dairy 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 in
the dairy products can lower the hypertension risk either individually or in combination
of the nutrients. Besides, McGrane et al., (2011) also stated that the total
calcium intake in American diet is nearly 80% from the dairy products have been
suggested as a major role in preventing the hypertension. Prentice (2014)
argued that dairy product such as milk only give a small impact in reducing the
hypertension risk while most of them such as fermented dairy product does not
show any proof in handling the hypertension problem. In addition, McGrane et
al., (2011) observed that on the daily intake of 150mL of fermented milk did
not show any importance in systolic blood pressure (SBP) and diastolic blood
pressure (DBP) for blood pressure measurement and no restriction of
angiotensin-converting enzyme (ACE) after few weeks. However, McGrane et al., (2011)
stated that the consumption of 300mL fermented milk did show a reduction in SBP
and DBP after 8 weeks of measurement. For this reason, although it is clear
that dairy products can help to reduce hypertension levels, there are still
many people out there who suffer from hypertensive problems that lead to more
harmful diseases such as stroke.

Last but not least, the
consumption of dairy products helps to promote the lower risk of cardiovascular
disease. A study via meta analysis show that there is no significance effect
between the increase of cardiovascular mortality and the intake of dairy
products in daily consumption (O’Sullivan et al.,2013 as cited in Thorning et
al., 2016). Another study review had concluded that the increasing risk of
cardiovascular disease has no relation with the intake of dairy products in the
human diet (Huth et al., 2012 as cited in Rozenberg et al.,2015). On the other
hand, the latest study found that the consumption of dairy products has reduce
the risk of cardiovascular disease by 12% (Qin et al., 2015 as cited in
Thorning 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 coronary
heart disease” (p.3). Initially, we can conclude that the studies show there is
no correlation between dairy products and the risk of cardiovascular disease
but the recent studies proved that the consumption of dairy product reduce the
risk of cardiovascular disease.

Finally, the intake of dairy products did
not increase the risk of diabetes specifically on type 2 diabetes. Thorning et
al., (2016) reported that the consumption of dairy products contributes to very
little effect or none on the risk of diabetes. This is supported by another
study which found that the high consumption of yogurt and dairy can reduce the
risk of diabetes as they have inverse relation between them but there is no
association found with the milk intake (Thorning et al., 2016). A different
study reported that the whey protein mostly in the milk or yogurt can help in lowering
the concentration of postprandial plasma glucose in type 2 diabetic patients (Frid
et al.,2005 as cited in Thorning et al.2016). However, a study done by Ferre et
al. (2017) concluded that cheese and butter intake increase the risk of type 2
diabetes but the intake of whole fat yogurt was associated with the lower risk
of type 2 diabetes. In conclusion, dairy intake does not necessarily increase
the risk of type 2 diabetes as it gives more benefits than bad effects but it
also helps to reduce the risk of diabetes.

As a conclusion, dairy
products are good for human consumption as they can lower the risk of cancer,
reduce body weight, reduce the risk of hypertension, prevent cardiovascular
disease, and lower the risk of diabetes. However, the intake of dairy products
must be controlled and the intake must be based on the suggested amount in
order to get the best impact. We can avoid the risk of health by practicing
healthy diet and controlling our nutrient intakes.