Research led by Dr. Karl Michaëlsson at Uppsala University reveals crucial differences between fermented and nonfermented milk consumption and their effects on heart health, analyzing data from approximately 100,000 participants.
Women consuming more than 300 milliliters of nonfermented milk daily showed higher risks of ischemic heart disease and heart attacks. However, fermented products like yogurt and sour milk demonstrated no negative associations with heart disease. These risks were notably gender-specific, primarily affecting women.
The study gains significance as heart disease remains America’s leading cause of death, claiming over 700,000 lives in 2022. Women face higher mortality rates despite lower disease prevalence.
Women drinking four glasses of nonfermented milk daily showed 21 percent higher risk of ischemic heart disease compared to those consuming half a glass. This risk persisted across all milk fat percentages, suggesting the milk type rather than fat content influences heart health.
Dr. Cheng-Han Chen, a cardiologist reviewing the study, notes fermented milk products contain beneficial bacteria like Lactobacillus that may reduce inflammation and improve metabolic health. Dr. John Higgins emphasizes these products support cardiovascular health through essential nutrients and microbiome benefits.
Researchers analyzed self-reported dietary data and blood plasma samples to understand protein patterns associated with cardiovascular health. The comprehensive approach allowed for detailed examination of milk consumption habits and their correlation with heart disease risk factors.
The study identified that women consuming less than 100 milliliters of nonfermented milk daily exhibited lower heart disease rates. This finding suggests moderation plays a crucial role in managing cardiovascular risk through dairy consumption.
Fermented milk products offer additional benefits beyond cardiovascular health, including improved gut health, enhanced immunity and better blood sugar regulation. These advantages stem from the fermentation process, which creates beneficial compounds absent in regular milk.
The research team emphasizes the need for long-term studies to further understand the mechanisms behind the gender-specific effects observed. Future investigations may explore genetic factors and hormonal influences that could explain these differences.
The findings may influence future dietary guidelines, potentially favoring fermented dairy products. Health care providers might need to adjust recommendations based on gender and individual risk factors.
Current guidelines may require revision to address the specific risks associated with nonfermented milk consumption, particularly for women with existing cardiovascular risk factors.
These insights encourage consumers to consider milk choices carefully, particularly regarding fermented versus nonfermented options, for optimal cardiovascular health. The study suggests that simple dietary adjustments could significantly impact heart disease risk.
The research contributes to growing evidence supporting the benefits of fermented foods in overall health maintenance and disease prevention.
