Fermented dairy products such as cheese, yogurt, quark, kefir, and sour milk can protect you from heart disease. So, include more fermented dairy products.
Highlights:
People who consume more fermented dairy products such as cheese, yogurt, kefir, quark, and sour milk are less likely to suffer heart disease, reports a new study. The findings of the study are published in the British Journal of Nutrition.//
Men who eat plenty of fermented dairy products have a smaller risk of incident coronary heart disease than men who eat less of these products, according to a new study from the University of Eastern Finland.- Fermented dairy products can protect you from heart attack
- Adding fermented dairy products such as cheese, yogurt, kefir, quark, and sour milk to your diet can lower heart disease risk
- High consumption on non-fermented dairy products was associated with an increased risk of coronary heart disease
Yogurt - Way to Good Health
Yogurt is a simple food with amazing benefits for the young and old. Yogurt is very trendy among French women on a diet. The popularity of yogurt among Americans is proved by its display of flavors.
Yogurt is a simple food with amazing benefits for the young and old. Yogurt is very trendy among French women on a diet. The popularity of yogurt among Americans is proved by its display of flavors.
‘Are you at risk for heart attack? Eating plenty of fermented dairy products such as cheese, yogurt, kefir, quark, and sour milk can help fight heart disease.’
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A very high consumption of non-fermented dairy products, on the other hand, was associated with an increased risk of incident coronary heart disease. Read More..
Earlier studies have shown that fermented dairy products have more positive effects on blood lipid profiles and on the risk of heart disease than other dairy products. Examples of fermented dairy products include cheese, yogurt, quark, kefir, and sour milk. However, research into the topic remains scarce.
The Kuopio Ischaemic Heart Disease Risk Factor Study ongoing at the University of Eastern Finland explored the associations of fermented and non-fermented dairy products with the risk of incident coronary heart disease.
Health Benefits of Probiotic Yogurt Diet
Probiotic yogurt adds bountiful of beneficial bacteria to the intestinal tract which prove to be effective in aiding digestive problems.
Probiotic yogurt adds bountiful of beneficial bacteria to the intestinal tract which prove to be effective in aiding digestive problems.
Approximately 2,000 men participated in the study. Their dietary habits were assessed at the beginning of the study in 1984-1989, and they were followed up for an average of 20 years. During this follow-up, 472 men experienced an incident coronary heart disease event.
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Pick The Right Cheese
Cheese is a good source of calcium and protein. A small cube of it can be an apt high protein snack option.
Cheese is a good source of calcium and protein. A small cube of it can be an apt high protein snack option.
Findings of the Study
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Health Benefits of Cottage Cheese (Paneer)
Cottage cheese is often disregarded because of its mild & almost bland taste. However, there are plenty of healthy recipes that taste great and offer you all the health benefits of cottage cheese.
Cottage cheese is often disregarded because of its mild & almost bland taste. However, there are plenty of healthy recipes that taste great and offer you all the health benefits of cottage cheese.
Sour milk was the most commonly used low-fat fermented dairy product. The consumption of high-fat fermented dairy products, such as cheese, was not associated with the risk of incident coronary heart disease.
However, the researchers found that a very high consumption on non-fermented dairy products was associated with an increased risk of incident coronary heart disease.
Milk was the most commonly used product in this category, and a very high consumption was defined as an average daily milk intake of 0.9 liters. Lower consumption levels were not associated with the risk.
"Here in Finland, people's habits of consuming different dairy products have changed over the past decades. For instance, the consumption of milk and sour milk have declined, while many fermented dairy products, such as yogurt, quark, and cheeses, have gained in popularity," Adjunct Professor Jyrki Virtanen from the University of Eastern Finland says.
The new study provides further evidence on the health benefits that fermented dairy products may have over non-fermented ones. All the mechanisms are not understood yet, but they may be linked to compounds forming during the fermentation process.
Source-Eurekalert
