Dairy consumption may not lead to higher risk of cardiovascular disease


In addition, the study found that people who consumed three servings of whole fat dairy per day had lower rates of mortality and cardiovascular disease compared to those who consumed less than 0.5 serving of whole fat dairy per day.

After analyzing the diets of over 130,000 people in nearly two dozen countries, scientists concluded the equivalent of one serving of full fat milk or yogurt at 244g, a15g slice of cheese or a teaspoon of butter could be beneficial to health.

Researchers said that the latest findings published in The Lancet are "consistent" with previous analyses of observational studies and trials.

The Express suggested the study represented a "moo-turn" and called into question national guidelines which encourage people to opt for low-fat dairy products in order to lower their saturated fat intake.

"We are suggesting that dairy merchandise must now not be discouraged and even nearly definitely must be encouraged, especially in low- and heart-earnings global locations where dairy consumption is low, or among folks who exhaust very low amounts of dairy", she says.

The study of more than 130,000 people in 21 countries is the first of its kind, according to lead author Dr Mashid Dehghan.

Researchers noted the dietary intakes of the participants at the study's start in 2003 and followed them for about nine years.

The Dietary Pointers for Individuals also recommend spirited about three servings of dairy per day, nonetheless specify that these foods must be corpulent-free or low-corpulent.

Subjects were divided into four groups: those who consumed no dairy, those who consumed under one serving per day, those who consumed one to two servings per day and those who consumed over two servings per day.

When compared with those no consuming milk, the high intake group had lower rates in four categories - total mortality of 3.4 percent vs. 5.6 percent, non-cardiovascular mortality of 2.5 percent vs. 4 percent, cardiovascular mortality of 0.9 percent vs. 1.6 percent, major cardiovascular disease of 3.5 percent vs. 4.9 percent and stroke of 1.2 percent vs. 2.9 percent.

Those in the high-intake group had lower total mortality rates compared to the no-intake group (3.4% vs 5.6%).

More specifically, milk and yogurt directly correlated to a lower risk of mortality while cheese didn't have a recorded effect on the results.

That said, the doctors added, the study "is not the ultimate seal of approval for recommending whole-fat dairy over its low-fat or skimmed counterparts".

This is apparently due to the fact that "they are a source of saturated fats and presumed to adversely affect blood lipids and increase cardiovascular disease and mortality".

However, past evidence has suggested there are a number of nutrients found in dairy products including calcium, potassium, magnesium, vitamins K1 and K2 and probiotics (in yoghurt) that could contribute to a healthy diet.

The researchers said that the effect of dairy on cardiovascular health should therefore consider the net effect on health outcomes of all these elements.

"The association between dairy consumption and cardiovascular disease is still inconclusive", Dr Jimmy Chun Yu Louie and Dr Anna M Rangan add in a linked comment to the article, noting that there is "no need to change dairy food dietary guidelines yet".

This coverage gave the impression that the study had revealed whole-fat dairy to be better for your health than low-fat versions - however, the study did not find this.

Dairy consumption, the researchers chanced on, became as soon as connected to a lower threat of each and each outcomes.

The benefit held even among those who ate only whole-fat dairy. "Readers should be cautious, and treat this study only as yet another piece of the evidence [albeit a large one] in the literature". Many publications facing an uncertain future can no longer afford to fund it. It costs a lot to produce.

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