Consumption of dairy food and cardiovascular disease risk
Laury Sellem, a doctoral researcher at the consortium partner UoR, and colleagues from the University Paris Sorbonne Nord in France investigated the associations between the consumption of dairy foods and the risk of cardiovascular disease risk in the French prospective cohort study NutriNet-Santé. They found that despite dairy foods being important sources of dietary saturated fat, their consumption was not associated with overall cardiovascular disease or coronary heart disease risks. However, they observed that high consumption of fermented dairy (e.g. cheese and yogurt) was associated with a decreased risk of cerebrovascular disease (e.g. stroke and transient ischaemic attacks). These results suggest a potential differential effect of specific dairy foods on cardiovascular health.
Read the full article at the following link: "Consumption of dairy products and CVD risk: results from the French prospective cohort NutriNet-Santé".