Upon further investigation, they noticed those with the highest consumption of fermented dairy products, which contained less than 3.5 percent fat, had a 26 percent lower heart attack risk, compared to those with the lowest consumption.
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"Sour milk was the most commonly used low-fat fermented dairy product. The consumption of high-fat fermented dairy products, such as cheese, was not associated with the risk of incident coronary heart disease," the team wrote in a statement.
Furthermore, they said very high consumption of non-fermented dairy products was associated with increased risk of heart attacks. They listed milk as the most commonly used product in this category and defined high consumption as an average daily milk intake of 0.9 liters.
“The new study provides further evidence on the health benefits that fermented dairy products may have over non-fermented ones,” the analysts concluded.
While they do not yet understand why there is a relationship between fermented dairy products and reduced heart attack risk, they hypothesize that the compounds formed during the fermentation process may be a factor.
Learn more about their findings here.
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