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Fermented Dairy Lowers Heart Disease

Analysis by Dr. Joseph Mercola Fact Checked

fermented dairy products

Story at-a-glance -

  • In a recent study, researchers found that eating approximately one serving of fermented dairy products each day reduces the risk of heart disease, which may have a positive effect on the nearly 610,000 who die from heart disease each year in the U.S.
  • The authors also found that those consuming unfermented dairy products have an increased risk of heart disease. However, they lumped low-fat, full-fat, soy and flavored milk into the same category of unfermented dairy products
  • Although no association was found between eating yogurt and having a reduced risk of Type 2 diabetes, researchers from Harvard University have linked consumption of full-fat dairy to a lower risk of cardiovascular disease and mortality
  • Consider using raw, unpasteurized milk from a local dairy farmer to enjoy microbial and nutritional benefits

Nearly 610,000 people die each year from heart disease, which accounts for 25% of all deaths in the U.S. Each year 735,000 have a heart attack; in this group, it was the first cardiac event for 525,000 of them. According to the American Heart Association, the annual cost of cardiovascular disease and stroke was estimated at $351.2 billion in 2014-2015.

The American Heart Association also reports that 116.4 million Americans have high blood pressure and that someone dies of a stroke every 3.7 minutes. Individuals who have high blood pressure or diabetes, as well as those who are physically inactive, overweight or obese have the highest risk.

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