Scientists from the University of Reading and elsewhere found that intake of certain dairy foods may reduce risks of heart disease, bone fractures, and all-cause death.
Dairy products or milk products, also known as lacticinia, are food products made from milk.
The most common dairy animals are cows, water buffalo, nanny goats, and ewes.
Dairy products include common grocery store food items in the Western world such as yogurt, cheese, and butter.
Dairy foods are naturally enriched with protein, several vitamins, and minerals.
Although they are an important part of a healthy and balanced diet, their relationship with health outcomes remains to unclear.
In this study, researchers examined the link between total dairy, total fermented dairy, and different dairy foods (high-fat or low-fat milk, yogurt, cheese, butter, and cream) and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), bone fracture and all-cause death.
They used data from 1746 Danish healthy men and women aged 30-60 years.
The team found that during a follow-up of 30 years, a high intake of fermented dairy was linked to lower fracture risk.
Furthermore, a high intake of low-fat milk was linked to lower risks of CVD, CHD, and all-cause mortality compared with the lowest low-fat milk group.
The team did not find associations with other dairy foods.
Based on the findings, the team suggests that total fermented dairy intake is linked to a lower risk of bone fracture.
In addition, low-fat milk intake is linked to lower risks of heart disease and all-cause mortality.
The research was published in PLOS ONE and conducted by Jing Guo et al.
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