Saturday, 22 September 2018

Consumption of dairy products may prevent cerebrovascular diseases

Owing to its relatively high levels of saturated fat, consumption of dairy products has long been thought to increase the risk of death, particularly from coronary heart disease (CHD), cerebrovascular disease and cancer. Consuming dairy products like milk, cheese and yogurt may be beneficial as they protect against mortality from cerebrovascular causes, suggests a study, emphasizing the need to reconsider previous guidelines that advise a limit on dairy products' intake. Yet the evidence for any such link is inconsistent. The study showed that the consumption of all dairy products was associated with a 4% lower risk for cerebrovascular mortality.

Consumption of milk: 7% lower the risk.

Consumption of cheese: 8% lower the risk than the total mortality.

Consumption of Yogurt: 3% lower the risk.

Thus, the current guidelines limiting the consumption of dairy products, especially cheese and yogurt, should be relaxed, instead drinking of non-fat or low-fat milk should be recommended, especially for those who consume large quantities of milk.

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