Intro -- Milk and Dairy Foods: Their Functionality in Human Health and Disease -- Copyright -- Contents -- Contributors -- About the editor -- Foreword Persistence: The nature of milk -- Preface -- Acknowledgements -- Chapter 1: Dairy consumption and cardiometabolic diseases: Evidence from prospective studies -- 1.1. Introduction -- 1.2. Types of dairy foods defined -- 1.3. Dairy consumption in the world -- 1.3.1. Nutrients context -- 1.4. Epidemiological studies -- 1.4.1. General principles -- 1.4.2. Dose-response metaanalyses techniques

1.5. Current state of evidence on dairy foods and cardiometabolic diseases -- 1.5.1. Prospective studies on dairy foods and type 2 diabetes -- 1.5.2. Prospective studies on dairy foods and coronary heart disease -- 1.5.3. Prospective studies on dairy foods and stroke -- 1.5.4. Prospective studies on dairy foods and mortality -- 1.5.5. Prospective studies on dairy foods in healthy populations vs patients -- 1.6. Mechanisms -- 1.7. Food matrix effects -- 1.8. Summary and conclusions -- Conflict of interest -- References -- Chapter 2: Dairy fats and health -- 2.1. Introduction

2.2. Effects of saturated fat consumption -- 2.3. Dairy consumption and cardiometabolic disease -- 2.3.1. Evidence from prospective cohort studies -- 2.3.2. Evidence from measurements of blood pressure and haemodynamics -- 2.3.3. Food matrix effects of dairy products on blood lipids -- 2.3.4. Effects of milk proteins on blood lipids -- 2.4. Substitution of dietary saturated fatty acids with unsaturated fatty acids -- 2.4.1. Partial replacement of saturated fatty acids in milk fat by modifying the diet of the dairy cow

2.4.2. Does replacing saturated fatty acids in dairy products provide health benefits? -- 2.5. Conclusions -- Conflict of interest -- References -- Further reading -- Chapter 3: Does modifying dairy fat composition by changing the diet of the dairy cow provide health benefits? -- 3.1. Introduction -- 3.2. Health issues associated with dairy fatty acids -- 3.2.1. 12:0, 14:0, 16:0, and CVD risk -- 3.2.2. Monounsaturated and polyunsaturated fatty acids -- 3.2.3. Ruminant trans fatty acids (differences with industrial trans fatty acids) -- 3.2.4. Conjugated linoleic acids

3.3. Altering dairy fat composition -- 3.3.1. Changing the saturated fatty acid (12:0, 14:0, 16:0) concentrations -- 3.3.2. Changing 18:0 concentration -- 3.3.3. Increasing all cis unsaturated fatty acids -- 3.3.4. Increasing conjugated linoleic acid and trans-vaccenic acid -- 3.3.5. Undesirable effects of using unsaturated oil sources in dairy cow diets -- 3.4. Human intervention studies involving modified dairy fats -- 3.4.1. Reduced saturated fatty acid/increased unsaturated fatty acid proportion in dairy products -- 3.4.2. Increased conjugated linoleic acid proportion in dairy products