Many people know that dairy products are a rich source of protein and calcium that promote bone health, but its benefits are not limited to these. Recently, a Swedish study confirmed that regular consumption of low-fat dairy products can help reduce the risk of stroke. The research results have been published in the Parisian newspaper.
Sweden’s epidemiologists have been tracking for more than 10 years, with 74,961 men and women aged 45 to 83 years without cardiovascular or cerebrovascular disease or cancer. The researchers carefully observed their eating habits, in addition to considering the possible factors of cardiovascular and cerebrovascular disease, carefully classified the participants’ consumption of dairy products: milk, fermented milk, yogurt, cheese, ice cream, whipped cream Wait.
After the study, scientists first discovered that eating the above dairy products did not increase the risk of stroke; better news is that people who regularly consume low-fat dairy products will have a lower risk of stroke. The report pointed out that calcium, peptides and vitamin D in low-fat dairy products help control blood pressure, while low fat content does not cause excessive burden on blood circulation. A stroke is caused by a poor circulation of blood in the brain, which in turn causes clogging or rupture of blood vessels. The low-fat dairy products consumed by the participants in the study were mainly skimmed milk, semi-skimmed milk, white cheese, and low-fat cheese.