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Heart Attack: Fermented dairy products like cheese, yogurt can protect you from heart attacks

WASHINGTON D.C. [USA]: Eating a lot of fermented dairy products – including cheese, yogurt, sour milk – can protect you…

WASHINGTON D.C. [USA]: Eating a lot of fermented dairy products – including cheese, yogurt, sour milk – can protect you from heart attacks, find a new study.

The research in Eastern Finland has been published in the British Journal of Nutrition.

The researchers found that men who eat plenty of fermented dairy products have a lower risk of heart attack than men who eat less of these products. A very high consumption of non-fermented dairy products was, on the other hand, associated with an increased risk of incidence of cardiovascular 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 is still short.

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Study participants were divided into groups based on how much they compared to different dairy products and researchers compared the groups with the highest and lowest consumption, while taking into account different lifestyle and nutritional factors.

When study participants were divided into four groups on the basis of their consumption of fermented dairy products with less than 3.5 percent fat, the risk of incidence of cardiovascular disease was 26 percent lower in the highest consumer group than the lowest consumption group. Buttermilk was the most commonly used low-fat milk product. The consumption of highly milked fermented dairy products, such as cheese, was not associated with the risk of incipient coronary artery disease.

However, researchers found that very high consumption of non-fermented milk products was associated with an increased risk of incidence of cardiovascular disease. Milk was the most common product in this category, and a very high consumption was defined as an average daily milk intake of 0.9 liters. Lower consumption levels were not associated with the risk.

The new study provides additional evidence of the health benefits that fermented dairy products may have over non-fermented. All of the mechanisms are not yet understood, but they may be linked to compounds formed during the fermentation process.

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