Small Serving of Dairy Products Helps Slash Risk of Heart Diseases or Stroke

Regular intake of a small portion of dairy products can slash the risk of heart diseases or stroke, a study states.

Heart diseases include a range of conditions that is known to affect the heart. It is listed as the leading cause of death in both men and women and nearly 80,000 Americans suffer a heart attack every year. Stroke is also known to be the fourth leading cause of death in the United States and a major cause of adult disability.

Dairy food is known to offer a bounty of health benefits. The influence of dairy intake on the heart health has been evaluated earlier; however, no significant association was seen between the two factors. In the latest study, researchers at the Monash University found that even a small serving of dairy food taken regularly can help reduce the risk of heart diseases or stroke, even in those communities where dairy products are not the traditional part of the diet.

They based their finding on the evaluation of 4000 Taiwanese people. The researchers looked at the influence of excess consumption of dairy food on the health and longevity of the people. 

"In a dominantly Chinese food culture, unaccustomed to dairy foods, consuming them up to seven times ­ a week does not increase mortality and may have favourable effects on stroke," said Emeritus Professor Mark Wahlqvist from Monash University.

According to the background information, cancer and cardiovascular disease is known to be the leading cause of death among Taiwanese people. In the beginning of the study in 1993, not much was known about dairy food. In fact, it was believed that intake of dairy products can cause detrimental health effects and is known to elevate the risk of cancer. But, this latest study rubbishes such beliefs.

The researchers noticed that dairy intake led to reduced mortality risk from cardiovascular disease, mainly stroke, but it had no link with the risk of cancer.

Professor Wahlqvist said, "Those who ate no dairy had higher blood pressure, higher body mass index and greater body fatness generally than other groups. But Taiwanese who included dairy food in their diet only three to seven times a week were more likely to survive than those who ate none."

To gain better results, it is important that dairy products are consumed daily at the rate of five servings over a week - one serving is equal to eight grams of protein i.e. a cup of milk or 45 grams of cheese.

The finding was documented in the Journal of the American College of Nutrition.