Researchers have turned their attention to the effects of fermented and nonfermented milk products on cardiovascular health. The study, led by Karl Michaëlsso, MD, PhD, from Uppsala University in Sweden, found that while regular milk consumption may increase heart disease risk in women, fermented milk products like yogurt do not share this association. This study involved around 100,000 Swedish participants and specifically looked at how milk intake affects cardiometabolic proteins, which are indicators of cardiovascular disease risk.
The study analyzed data from two large cohort studies, the Swedish Mammography Cohort and the Cohort of Swedish Men. These reports tracked participants’ diets, including milk consumption, and examined plasma samples to assess protein biomarkers. The results showed that women who drank 300 mL or more of nonfermented milk daily had a higher risk of ischemic heart disease and myocardial infarction. Conversely, fermented milk products did not show the same risk.
Heart disease remains a leading cause of death in the United States, affected by a combination of genetic, dietary, and lifestyle factors. The study provides compelling evidence that nonfermented milk can raise heart disease risk in women, with one of the key findings being that consuming four glasses of nonfermented milk per day correlates with a 21% increase in heart disease risk compared to those consuming half a glass daily. This association was not observed in men.
Further insights into the physiology behind these findings were offered by Cheng-Han Chen, MD, an interventional cardiologist who suggested sex-specific differences in milk metabolism could be a factor. Chen highlighted that differences in milk component breakdown might lead to disparate impacts on oxidative stress and inflammation between genders. He also pointed out that fermented milk’s beneficial bacteria contribute to gut health, likely offering protective heart benefits through this route.
Supporting these observations, John Higgins, MD, emphasized the nutritional advantages of fermented milk, which is rich in vitamins and beneficial for reducing inflammation and promoting a healthy microbiome. While more research is required, these insights hint at potential shifts in dietary recommendations emphasizing fermented over nonfermented milk products.
The findings suggest that fermented milk might hold benefits for heart health, particularly for women. Future dietary guidelines could favor these products to reduce cardiovascular risk.
Source: MedicalNewsToday
