By agrimag
A recent study from the University of Eastern Finland discovered that men who eat plenty of fermented dairy products are less likely to experience heart diseases as compared to the men who eat less of these.
The Kuopio Ischaemic Heart Disease Risk Factor Study at the University of Eastern Finland examined the connection between fermented and non-fermented dairy products with the incidents of coronary heart disease.
Some examples of fermented dairy products include cheese, yoghurt and kefir.
Other earlier studies also share the same findings that fermented dairy products have more positive effects in reducing the instance of heart disease than other dairy products.
Approximately 2,000 men participated in the study where their dietary habits were assessed at beginning, and then followed up for an average of 20 years.
The participants were divided into groups depending on the amount of dairy they consumed. Researchers then compared the groups with the highest and lowest consumption while taking note of various lifestyle factors.
After they were sorted into groups, the participants under the highest consumption of fermented dairy products showed a 26 percent lowered risk in the risk of having a coronary heart disease than those in the lowest consumption group.
It was also discovered that the consumption of high-fermented dairy products like cheese is not associated with heart problems.
Researchers also found that a high intake of non-fermented dairy products can cause a higher incident risk of coronary heart disease. Milk was known to be the most commonly used product in this category.
The new study provides more evidence on the health benefits of fermented dairy products. The mechanism isn’t completely understood for now, but could be linked to the compounds that are formed during the fermentation process.
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