Cheese and other dairy products have been the subject of much discussion for many years, as health professionals, nutritionists and many other professionals debate whether or not the consumption of such products damages health, with particular emphasis on heart disease.
However, a recent study suggests that the saturated fats found in these products such as cheese, yoghurt and butter don’t increase the risk of heart disease. In fact, the study found that the consumption of full-fat dairy could actually reduce the risk of dying from a stroke by an astounding 42%.
Current guidelines on dairy
For people living in the UK and USA, dietary guidelines state that they should choose to consume a low or non-fat diet. However, some say that low-fat alternative foods are quite often high in sugar which will ultimately impact a person’s health, which includes an increased risk of heart disease.
The research took place at the University of Texas and analysed almost 3000 adults all aged over 65, for a span of 22 years. Starting in 1992, participants in the study provided a sample of blood so that the levels of fatty acid in their plasma could be analysed. They provided further blood samples six years and then thirteen years later.
Speaking of the study, Dr Marcia Otto from the University of Texas has stated, “in addition to not contributing to death, the results suggest that one fatty acid present in dairy may lower risk of death from cardiovascular disease, particularly from a stroke.”
Health benefits of dairy products
The study stresses some of the vital nutrients that many dairy products contain, in particular calcium and potassium. When people replace dairy products with alternatives such as almond milk they mistakenly think that they are direct replacement for cow’s milk. This ultimately means that despite these alternative product’s own benefits, they do not contain the same nutrients as dairy.
Find out more about the study into dairy by visiting the University of Texas site.