[ad_1]
WASHINGTON DC. [USA]: A new study indicates that consuming a large amount of fermented dairy products, including cheese, yogurt and fermented milk, could protect you from heart attacks.
The research of the University of Eastern Finland was published in the British Journal of Nutrition.
The researchers found that men who consume a lot of fermented dairy products have a lower risk of incident coronary heart disease than men who consume less of these products. On the other hand, a very high consumption of unfermented dairy products was associated with an increased risk of coronary heart disease.
Previous studies have shown that fermented dairy products have more positive effects on blood lipid profiles and on the risk of heart disease than other dairy products. However, research on the subject remains rare.
Reduce your intake of salt and fluids: Some simple tips to avoid chronic heart failure
Save your heart
September 29, 2018
Heart failure or heart failure is a clinical condition in which the heart loses the ability to eject blood to meet the needs of the body tissues. Whatever the cause, nutritional problems must be taken into account in this state to prevent morbidity and mortality. Patients with chronic heart failure are at a constant risk of losing weight due to their poor health and dietary intake, due to a lack of appetite, lack of Depression or loss of appetite due to medication use. Dietary interventions to maintain and restore nutritional balance are essential. part of the treatment therapy. These include an appropriate change in caloric intake, a reduction in intake of sodium and fluids, the maintenance of potassium and magnesium in the body and an appropriate supplementation of vitamins and minerals.Here some simple tips from Dr. Ritika Samaddar, Chief Nutritionist at Max Hospital, Saket.
Watch the calories
September 29, 2018
Obese patients are encouraged to lose weight in order to minimize cardiac workload. On the other hand, in malnourished patients with chronic heart failure, caloric intake must be increased to match the requirement.
Reduce salt
September 29, 2018
In heart failure patients, a reduction in salt intake leads to a significant improvement. Most of the time, the limit is set at 2 to 3 grams of salt a day. This requires control of the consumption of high-sodium foods and limited use of table salt.
Eat more fruits and vegetables
September 29, 2018
Most diuretics increase the excretion of potassium and magnesium, thus causing the depletion of minerals in the body. A diet rich in potassium and magnesium, such as fresh fruits and vegetables, is also encouraged, as well as the use of supplements.
Stay hydrated
September 29, 2018
In patients with severe water overload, requiring high doses of diuretic or taking too much fluid, the total daily intake of water and fluids should be limited to 500 to 2000 ml per day.
Participants in the study were divided into groups based on their consumption of different dairy products. The researchers compared the groups with the highest and the lowest consumption, while taking into account various lifestyle and nutrition factors.
When the study participants were divided into four groups based on their consumption of fermented milk products containing less than 3.5% fat, the risk of incident coronary heart disease was 26% lower in the group the most consumer compared to the least consuming group. Acidic milk was the most commonly used low-fat fermented milk product. The consumption of fermented dairy products high in fat, such as cheese, was not associated with the risk of coronary heart disease.
However, researchers found that a very high intake of unfermented dairy products was associated with an increased risk of incident coronary heart disease. Milk was the most used product in this category and a very high consumption corresponded to an average milk consumption of 0.9 liters per day. Lower consumption levels were not associated with risk.
The new study provides additional evidence on the health benefits of fermented versus unfermented dairy products. Not all mechanisms are yet understood, but they may be related to the compounds in formation during the fermentation process.
[ad_2]
Source link
