Eating yogurt prevents stroke

Saturated fats in yogurt, cheese, butter, and milk did not increase the risk of heart disease. Rather, fat-rich dairy products have reduced the risk of death from strokes.

A team of researchers at the University of Texas, USA, conducted research on more than 3,000 elderly people aged 65 or older for 22 years. The researchers measured the levels of body fat in 1992, 1998 and 2011 and analyzed their dietary habits.

Studies have shown that fat-rich dairy products do not increase risk of heart disease or overall mortality, unlike the general idea. In addition, fatty acids in dairy products have been shown to reduce the risk of death from cardiovascular disease, particularly stroke, by 42 percent.

Low or no fat dairy products are recommended according to US or UK dietary guidelines. However, the researchers warned that "some of these products have high sugar content and can cause heart disease."

"Our results show that dietary guidelines for fat-rich dairy products need to change," said Dr. Marcia Otto of the study. "Full fat dairy products are rich in nutrients such as calcium and potassium, .

"These nutrients have the effect of eliminating inflammation and lowering blood pressure," he added. "Dairy products must be ingested to prevent osteoporosis and other diseases that are essential for good health from childhood to life."