Low-fat dairy associated with reduced risk of stroke
The consumption of low-fat dairy products such as cheese and yogurt could help reduce risks of strokes, according to a Swedish study from Stockholm's Karolinska Institutet.
This study, published by French institute Cerin (Centre de recherche et d'information nutritionnelles), followed 75,000 Swedish participants aged 45 to 83 over the course of a decade.
The researchers analyzed the participants' nutritional habits and found no direct connection with dairy product consumption and a higher risk of stroke.
Moreover, the study suggested that low-fat dairy consumption was inversely associated with the risk of stroke. The presence of beneficial components such as calcium and Vitamin D in such products may explain these results.