Research published in the European Journal of Epidemiology suggests that consumption of dairy products does not increase the risk of cardiovascular events or death.
The investigators analyzed results from 29 medical studies carried out over the last 35 years, using information based on almost 938,465 participants and 93,158 cases of mortality, 28,419 cases cardiovascular heart disease (CHD) and 25,416 cardiovascular disease (CVD) cases. No associations were found for total (high-fat/low-fat) dairy, and milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between totally fermented dairy such as sour milk products, cheese or yogurt; per 20 g/day with mortality and CVD risk. Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD per 10 g/day, but not yogurt.
In conclusion data from prospective cohort studies demonstrated that consumption of dairy products – even high-fat ones demonstrated neutral associations between dairy products and cardiovascular events as well as all-cause mortality.
