Koroner Kalp Hastalığında Süt ve Ürünlerinin Önemi

Kardiyovasküler hastalığın en sık rastlanan şekli olan koroner kalp hastalığı çoğu ülkede meydana gelen ölümlerin başlıca sebebidir. Koroner kalp hastalığının gelişiminde başta diyet olmak üzere birçok genetik ve çevresel risk faktörü rol oynamaktadır. Hastalıkta kandaki kolesterol seviyeleri büyük etken olmakta, bu nedenle diyet ile alınan yağ miktarı ve çeşidi ile kolesterol miktarı önem taşımaktadır. Süt ve ürünlerinde bazı besin öğeleri hiperkolesteremik etkiye sahipken, bazı yağ asitleri de kolesterolü düşürücü etki göstermektedir. Süt yağı içeriğinde bulunan konjuge linoleik asit ve sfingomiyelin ile fermente süt ürünlerinin koroner kalp hastalığı üzerindeki olumlu etkileri yapılan çalışmalarla ortaya konurken, sütteki bazı maddelerin olası etkileri henüz ispatlanamamıştır. Spesifik gıda gruplarının incelendiği bilimsel çalışmalarda yağca zengin süt ürünlerinin kan kolesterol seviyelerini etkileyebileceği tahmin edilirken, tam bir diyette ölçülü miktarda tüketilmesinin koroner kalp hastalığı riskini arttırmayacağı vurgulanmaktadır. Koroner kalp hastalığından korunmak ve sağlıklı bir yaşam sürdürmek için temel gıda gruplarından önerilen miktarlarda tüketilmesi gerektiği; ayrıca koroner kalp hastalığı gelişiminde genetik ve çevresel faktörlerin etkili olduğu unutulmamalıdır.

Anahtar Kelimeler:

koroner kalp hastalığı, kardiyovasküler hastalık, süt ürünleri

Importance of Milk and Dairy Products in Coronary Heart Disease (Turkish with English Abstract)

Coronary heart disease, the most common form of cardiovascular disease, is the leading cause of death in many countries. Many risk factors like genetic and environmental and particularly diet play role in the development of coronary heart disease. As blood cholesterol levels are effective on the disease, type and content of lipid as well as cholesterol level in the diet have a great importance. Some dairy food nutrients are hypercholesterolemic, whereas some fatty acids in dairy products have hypocholesterolemic effect. While many scientific studies have proved the positive effect of conjugated linoleic acid, sphingomylein and fermented dairy products on coronary heart disease; there is not exact evidence about the potential effect of some dairy nutrients. In scientific studies which have examined specific food groups, it has been reported that whole milk and dairy products can contribute to blood cholesterol levels, whereas consuming these products in a whole diet in moderate amounts does not increase the risk of coronary heart disease. For a healthy existence and in the prevention of coronary heart disease it should be reminded to consume the major food groups in recommended amounts and the effects of genetic and environmental factors on the development of coronary heart disease.

Keywords:

coronary heart disease, cardiovascular disease, dairy products ,

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