New research could banish the feeling of guilt for consuming full fat dairy products
According to the new research Center of Health Sciences of the University of Texas at Houston (UT Health), it is unlikely that the whole milk, yogurt, cheese and butter are harmful to the health.
The study, published today in the American Journal of Clinical Nutrition, did not find a significant link between dairy fats and the cause of death or, more specifically, heart disease and stroke, two of the top killers in the country often associated with a diet high in saturated fats . In fact, certain types of dairy fats can help to avoid suffering a serious stroke, the researchers reported. "Our findings do not only support, but also strengthen significantly, the growing body of evidence which suggests that dairy fat, contrary to popular belief, does not increase the risk of heart disease or overall mortality in older adults. In addition to not contributing to death, the results suggest that one fatty acid present in dairy products can reduce the risk of death from cardiovascular disease, particularly from stroke, " said Marcia Otto, Ph.D., the first author and associate professor of the study and an assistant professor in the Department of Epidemiology of Human Genetics. and Environmental Sciences, School of Public Health, UTHealth. Dariush Mozaffarian, M. D., of the Faculty of Sciences and Nutrition Policy of Friedman at Tufts University, was the lead author of the study, funded by the National Institutes of Health. The study assessed how the multiple biomarkers of fatty acid present in milk fat is associated with heart disease and all-cause mortality during a period of 22 years. This measurement methodology, unlike the consumption self-reported more commonly used, gave an idea bigger and more objective about the impact of long-term exposure to these fatty acids. According to the report, nearly 3,000 adults age 65 and older were included in the study, which measured the plasma levels of three different fatty acids found in dairy products at the beginning in 1992 and again at six and 13 years later. None of the types of fatty acids was significantly associated with total mortality. In fact, a type was associated with fewer deaths due to cardiovascular disease. People with higher levels of fatty acids, suggesting a higher consumption of whole milk products, had a 42 percent lower risk of dying from stroke.
The Dietary Guidelines for americans 2015-2020 for americans currently recommend serving dairy nonfat or low-fat, including milk, cheese, yogurt, and / or drinks, soy-fortified. But Otto pointed out that the low-fat dairy foods like low-fat yogurt and chocolate milk they often include high amounts of added sugars, which may lead to poor cardiovascular health and metabolic. "In accordance with the previous findings, our results highlight the need to revise the guidance of dietary current on whole milk products, which are rich sources of nutrients such as calcium and potassium. These are essential for the health not only during childhood but also throughout life. years later, when malnutrition and diseases such as osteoporosis are more common, " said Dr. Otto.
Source: ScienceDaily.com