Thursday, 18 September 2014

Study finds that dairy may reduce the risk of heart disease or stroke

A daily small serve of dairy food may reduce the risk of heart disease or stroke, even in communities where such foods have not traditionally formed part of the diet.

A study of nearly 4000 Taiwanese, led by DEPM's Emeritus Professor Mark Wahlqvist considered the role increased consumption of dairy foods had played in the country’s gains in health and longevity.

"In a dominantly Chinese food culture, unaccustomed to dairy foods, consuming them up to seven times ­ a week does not increase mortality and may have favourable effects on stroke,” Professor Wahlqvist said.

Read Monash story here >>

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