Seely's research [1,2] found a strong correlation
between milk intake and heart disease, but interestingly that
correlation was not present for cheese, considered separately
from dairy intake as a whole.  I am wondering if this could be
because cheese is relatively high in dairy fat, which is a source
of conjugated lineoleic acid.  CLA apparently has
anti-atherogenic (and anti-carcinogenic) properties.  But if that
is so, wouldn't the protective effect be even stronger for
butter?

Todd Moody
[log in to unmask]

[1] Med Hypotheses 1981 Jul;7(7):907-18

Diet and coronary disease: a survey of mortality rates and food consumption
statistics of 24 countries.

Seely S

Direct, linear and reasonably accurate correlation has been found between
coronary heart disease (CHD) mortality rates and the consumption of unfermented
milk proteins--namely the protein content of all dairy products with the only
important exception of cheese--in a study of male mortality rates and food
consumption statistics of 24 countries. Thus in Finland, with the highest CHD
mortality amongst these countries, the consumption of unfermented mile proteins
is also higher than in the other countries, 30.4 g/day, corresponding to the
protein content of 0.85 l of whole milk. In Germany, Yugoslavia and Japan male
CHD mortality is approximately a half, a quarter and a tenth of that in
Finland. So is the consumption of milk proteins, 14.1, 8.1 and 2.5 g
respectively. Multivariate analysis on the combined effect of milk proteins and
other possible atherogenic agents, like sugar, saturated fats and cigarette
smoking, is performed, the results tending to confirm the leading role of milk
proteins, attributing only an adjuvant effect to co-factors. Possible
theoretical interpretation of the results is briefly discussed.

UI: 82035315


[2] Int J Cardiol 1988 Aug;20(2):183-92

Diet and coronary arterial disease: a statistical study.

Seely S

Department of Cardiology, University of Manchester, Royal Infirmary, U.K.

Statistical analysis comparing mortality rates from coronary arterial disease
with food consumption in 21 countries belonging to the Organisation of Economic
Cooperation and Development is presented. In a preliminary process correlation
coefficients are calculated for coronary mortality and all food items appearing
in statistics collected for food consumption as well as for some combinations
of food items. The highest correlations obtain with oats, milk proteins (other
than the protein content of cheese), milk fats and sugar. These items are
investigated in greater detail with respect to mortality from coronary arterial
disease in males and females in various age groups and for various time
intervals between the dates of mortality and statistics for food consumption.
Correlations tend to increase in the older age groups and with longer time
intervals. The highest correlation coefficient found is 0.94 for deaths due to
coronary arterial disease for males in the 65-74 age group with the combined
consumption of oats and milk proteins.

PMID: 3209250, UI: 89092491

[3] Proc Soc Exp Biol Med 2000 Jan;223(1):8-13

Mechanisms of action of conjugated linoleic acid: evidence and speculation.

Pariza MW, Park Y, Cook ME

Conjugated linoleic acid (CLA) has been shown to inhibit carcinogenesis and
atherosclerosis, enhance immunologic function while protecting against the
catabolic effects of immune stimulation, affect body composition change
(reducing body fat gain while enhancing lean body mass gain), and stimulate the
growth of young rats. We discuss possible biochemical mechanisms that underlie
these physiological effects. We emphasize the importance of considering the
effects, both individually and combined, of the two CLA isomers (cis-9,
trans-11 CLA and trans-10, cis-12 CLA) that have been shown to exhibit
biological activity and which appear to exert their effects via different
biochemical mechanisms.

PMID: 10632956, UI: 20098757