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A New Study on Dairy Products
Consuming dairy products such as milk and cheese could reduce the risk of heart disease and heart attack, according to a new study that contradicts the general insult to these food.
A new study from the Texas University of Applied Sciences says that saturated fats in yogurt, cheese, butter, and milk do not increase the risk of heart disease.
Fatty acids found in dairy products even reduce the risk of stroke by 42%. Milk, yogurt and cheese contain calcium that lowers blood pressure and the fatty acids that act against it.
The researchers evaluated the health stalls of 3,000 adults over 65 years old. There are levels of three different fatty acids that were not measured in 1992, then six and 13 years later.
The team of scientists who analyzed the measurement results found that no fatty acids were associated with an increased risk of death from cardiovascular disease. In addition, people with higher levels of fatty acids, which scientists associated with dairy products, had 42 percent lower risk of death from stroke.
Dr. Marsija Oto, lead author of the study, believes that for this reason, current recommendations on whole dairy products, which are a rich source of calcium and potassium, should be reviewed. They are important for the body not only in childhood, but also in later life, when poor nutrition can lead to osteoporosis, reports Njuzvik.
"People are exposed to a whole host of different and contradictory information about nutrition, especially when it comes to fats, so it's important that we have relevant studies for people to choose from. on the basis of scientific facts, rumor, "said Oto.
A study funded by the American National Health Institute was published in the American Journal of Clinical Nutrition.
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photo: internet
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