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Consumption of 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 generally insulting opinion of these foods.
Source: B92
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A new study from the University of Houston says that saturated fats in yogurt, cheese, butter, and milk do not increase risk 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.
A 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, the current recommendations for fat-containing dairy products, which represent 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 number of different and contradictory information on nutrition, especially with regard to fats, so it is important that we have relevant studies for people to choose from on the basis of scientific facts, rumor, "Oto said.
The study funded by the American National Health Institute was published in the Journal of Clinical Nutrition
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