Home » Eating milk and cheese 'does NOT increase risk of dying from heart disease and stroke'

Eating milk and cheese 'does NOT increase risk of dying from heart disease and stroke'

The study of more than 20,000 people debunks previous research that suggested products dairy cardiovascular health harms.

For the first time scientists observed genetic instead of the previous methods have relied on questionnaires of patients.

examined which carry a genetic mutation known as MCM6, which is linked to tolerance to lactose, the sugar found in milk.

despite carrying the gene who consumed more dairy products than those who do not, the scientists found that rates of cardiovascular disease and overall mortality were not higher.

“When we analyzed the association of representation MCM6 SNP for consumption of milk with the incidence of cardiovascular disease and total mortality in the population as a whole, we have not found significant associations,” said Dr. . Dolores Corella, University of Valencia, Spain, who led the research.

“This would support previous studies that have reported no association between milk consumption and cardiovascular disease or mortality.”

Dr. Corella, the Spanish Network Research Center Biomedical Pathophysiology of Obesity and Nutrition added: “milk was not associated with CVD biomarkers, CVD or mortality in general or subgroups. ”

The study adds to the confusion as to whether dairy products are good for health.

In August, another study found no little milk to build strong bones and may double the risk of an early death.

Research, which oversees 61,000 women and 45,000 men for 20 years found that those who drank three cups or more a day were twice as likely to die, compared with those who consumed less than one glass of milk. blood, and this can put you at greater risk of a heart attack or stroke. “

cardiovascular disease is the cause of more than a quarter of all deaths in the UK and seven million people estimated to be living with her.

The latest study, published in scientific reports, analyzed blood samples and data from food consumption obtained annually for five years from more than 7,000 Spanish people and combined with those collected about 13,000 patients US in a study of aging in Boston.

The data were then grouped together for in-depth analysis showed no relationship between milk consumption and cardiovascular risk.

Dr. Corella said nutritional biomarkers provide objective assessments of food intake and are used to counteract the bias of the questionnaires, with new products aimed at different intensifiers.

The study was published in Scientific Reports.

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