Dairy products are not linked to heart disease

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There is no simple link between dairy consumption and heart disease, according to scientists from the University of Bergen in Norway.

In recent years, studies have shown that eating fruits, vegetables and whole grains protects against cardiovascular disease. But when it comes to dairy products such as milk, cheese and yogurt, the conclusions have been less certain.

The fact is that many of these products contain saturated fat, which is associated with increased cholesterol levels. And this cholesterol, in turn, increases the risk of cardiovascular disease.

Nevertheless, scientists have not been able to find a clear link between dairy consumption and heart disease. Some studies have linked milk to an increased risk of these diseases, while others have found no such link or considered it to be weak.

And now a new team of scientists from Norway has reexamined this issue. They were particularly interested in the effect of dairy products on angina – pain caused by narrowing of the coronary arteries of the heart. The study participants were 62 years old on average.

First, they talked in detail about their lifestyle and diet, including the consumption of dairy products. The results of the observations show that there is no simple connection between these products and heart disease.

For example, moderate milk consumption was associated with the lowest risk of heart attack. This risk increased with a significant increase in the diet of milk or butter. Interestingly, the results were opposite for cheese. The more cheese participants ate, the lower their risk of heart attack.