Finally some good news...
A study from the University of Eastern Finland has found that eating fermented dairy products such as cheese, yoghurt and sour milk can reduce the risk of coronary heart disease.
However, high consumption of non-fermented dairy products was associated with an increased risk of the disease.
The researchers studied the dietary habits of 2,000 men over a period of 20 years.
The study participants were divided into groups on the basis of how much they ate different dairy products, and the researchers compared the groups with the highest and lowest consumption, while also taking various lifestyle and nutrition factors into consideration.
When the study participants were divided into four groups on the basis of their consumption of fermented dairy products with less than 3.5 per cent fat, the risk of incident coronary heart disease was 26 per cent lower in the highest consumption group compared to the lowest consumption group.
The new study provides further evidence on the health benefits that fermented dairy products may have over non-fermented ones.
